This Key Lime Pie is the real deal. Slightly tart, super creamy and yes, it’s yellow, just like an authentic Key Lime Pie should be. It’s simply the best summer pie ever – cool, delicious and oh so easy to make. A tasty tropical dessert brought to you straight from the Florida Keys. There’s even a gluten-free option!
Easy Key Lime Pie
I feel so blessed to live in sunny South Florida with beautiful sunny days and year-round warm weather. And having an abundance of fresh fruit growing right in my backyard makes it even better! One of the desserts that South Florida and the Florida Keys are known for is authentic key lime pie. And I am definitely spoiled being able to make it with fresh key limes right off my very own tree!
Key Lime Pie has long been known to have originated in Key West. It’s been traced back to the early 1800s where Aunt Sally, a cook for ship salvager William Curry, one of Key West’s first millionaires, made this very pie for him. It’s a super simple pie to make and a cool refreshing treat for those long Florida Keys summer days.
Don’t have key limes in your backyard or neighborhood grocery store? Check the canned juice aisle for Nellie and Joe’s Key Lime Juice. It’s about as close to the real deal as you can get!
How to Make this Easy Key Lime Pie Recipe
The graham cracker crust has more steps than the actual pie so you know this is going to be easy! (Gluten-free nut crust instructions can be found in recipe card below)
- Gather the ingredients – graham cracker crumbs, sugar and butter. (step 1)
- Place graham cracker crumbs and sugar in bowl. (step 2)
- Pour melted butter over sugar-crumb mixture. (step 3)
- Stir until it resembles small moist crumbs. (step 4)
- Pat into 9″ pie plate. (step 5)
- Bake at 350 degrees for 8 minutes. Let cool. (step 6)
- Gather ingredients – condensed milk, key lime juice (either fresh or jarred) and eggs. (I double my ingredients to make a deep dish pie) (step 1)
- Place condensed milk and egg yolks into bowl. Pour lime juice over it and stir well. (step 2)
- Pour filling into baked graham cracker crust. (step 3)
- Bake at 350 degrees for 15 minutes. Remove to wire rack to cool. (step 4)
Frequently Asked Questions about Easy Key Lime Pie
What is the real color of a Key Lime Pie?
Don’t let anyone fool you. The authentic color of this pie is a pale yellow due to the light yellowish color of the key lime itself. If you do see a green pie, I can guarantee they used food coloring.
Can you substitute regular limes/juice for key limes/juice?
Yes you can but the taste won’t be quite the same. Key limes have their own unique flavor. They are smaller than a regular lime, higher in acidity, taste a bit more tart with more of an herbal flavor and have a much stronger aroma.
Does a Key Lime Pie have to be refrigerated?
Absolutely. The initial refrigeration will help the pie to firm up. Once the baked pie has cooled, it needs to be refrigerated due to the milk base. It will keep about 3-4 days in the refrigerator.
Why does my pie have a spongy texture?
When a key lime pie is overcooked it loses its creamy texture and turns spongy. Remember to only cook the pie for 15 minutes.
What else can key limes be used for?
Key limes make a fantastic ingredient in salsas and marinades, liven up the standard limeade and look great as a garnish on cocktails, pies and cakes.
This pie is perfect to serve for a creamy, fresh and tart spring or summer dessert or, if you’re like me, just make it because you can’t gt enough of it. 🙂
More Recipes with Key Limes
Key West Burger with Key Lime Salsa
Key Lime White Chocolate Macadamia Bread
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- 4 egg yolks
- 20-25 key limes, juiced (about 1/2 cup)
- 14 oz can sweetened condensed milk
- 2 cups graham cracker crumbs
- 5 Tablespoons sugar
- 1/2 cup butter melted
- 2-1/2 cups pecans ground
- 1/4 teaspoon cinnamon
- 1/3 cup sugar
- 4 Tablespoons butter melted
- Garnishes: whipped cream, lime slices (optional)
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Preheat oven to 350 degrees.
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Prepare crust by combining the graham cracker crumbs and sugar with melted butter.
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Press into bottom and up sides of an 8" pie plate or, if doubling filling, press into a 9" deep dish pie plate.
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At this stage you can either chill the crust for 1 hour or bake in 350 degree oven for 8 minutes and let cool.
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In a medium bowl, mix together pecans, cinnamon and sugar.
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Melt butter and add to pecan mixture. Stir well.
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Press into bottom and up sides of an 8" pie plate or, if doubling filling, press into a 9" deep dish pie plate.
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Refrigerate for at least 30 minutes.
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Combine egg yolks, key lime juice and sweetened condensed milk.
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Pour key lime pie filling into prepared crust. Bake for 15 minutes.
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Cool on wire rack then refrigerate.
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Just before serving, pipe whipped cream into mounds then garnish with lime slices.
This post has been updated with new photos and better easy to follow instructions. It was first published on March 16, 2014.
