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    Home » Desserts » Authentic Key Lime Pie Recipe

    Authentic Key Lime Pie Recipe

    Published: May 4, 2024 by Linda Warren

    Jump to Recipe

    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 so easy to make. A tasty tropical dessert brought to you straight from the Florida Keys. Gluten-free option available.

    Slice of pie with fork on white plate in front of whole pie.

    Table of Contents

    • Florida Key Lime Pie
    • Key Lime Pie Origin
    • What is Key Lime Pie
    • What makes this key lime pie recipe authentic?
    • Key Lime Pie Ingredients
    • How to Make a Key Lime Pie
    • Key Lime Pie Garnish
    • Recipe Variations
    • How to Store the Pie
    • FAQs about Traditional Key Lime Pie
    • What else can key limes be used for?
    • More Key Lime Recipes

    Florida Key Lime Pie

    One of the desserts that South Florida and the Florida Keys are known for is their authentic key lime pie. And I am so spoiled from living in South Florida and being able to taste the pie directly from its source. No place makes it better! And, since this recipe comes directly from the Keys, you've come to the right place to find the absolute best key lime pie recipe.

    Not only is key lime pie on everyone's menu in this southernmost city but so are key lime pie martinis, and tangy key lime desserts like key lime cookies, and even chocolate-covered key lime pie on a stick! It's a flavor you never get tired of!

    Key Lime Pie Origin

    Key Lime Pie has long been known to have originated in Key West. It's been traced back to the early 1800s when Aunt Sally, a cook for ship salvager William Curry, one of Key West's first millionaires, made this very pie for him.

    It's an easy pie to make and a cool refreshing treat for those long hot summer days. If you ever make it down to the southernmost point, try a delicious slice of the best classic key lime pie in Key West at Blue Heaven or Kermit's Key Lime Shoppe.

    Overhead of decorated pie on marble table next to serving plates.

    What is Key Lime Pie

    Key Lime Pie consists of a shortbread or graham cracker crust topped with a filling of key lime juice, egg yolks, and sweetened condensed milk. It can be served plain, with a meringue topping or whipped cream.

    Traditionally, it was not baked but, since it uses raw egg yolks in the filling, most people prefer the cooked version.

    An authentic Key Lime Pie is yellow and not green. The color comes from the key limes and the egg yolks used in the filling.

    What makes this key lime pie recipe authentic?

    Ah, now if we're talking about capturing the essence of the original Key West key lime pie, we're diving into a recipe steeped in tradition, sunshine, and the kind of laid-back vibe that only the Florida Keys can offer. So, what exactly sets this key lime pie recipe apart and makes it as authentic as the pie you'd happily queue for in Key West? Let's break it down, Florida style.

    The Pie

    The Real Key Lime Deal: First and foremost, the star of the show is, without a doubt, the key lime itself. The original Key West key lime pies aren't just named after these tiny citrus fruits for the fun of it. It's because they're squeezed into the heart of the pie, offering that unmistakably tangy flavor that's both bold and delicate. This recipe doesn't cut corners with bottled juice or, heaven forbid, the juice of regular limes. It's all about that authentic key lime juice that gives the pie its signature taste.

    Simplicity is Key: The beauty of the original pie lies in its simplicity. With just egg yolks, sweetened condensed milk, and key lime juice, the filling doesn't stray from the roots of Key West's culinary tradition. Once mixed and poured into the crust, it creates a filling that's creamy, tart, and oh-so addictive.

    The Crust

    A Crust with History: Then there's the crust – a buttery, crumbly base made from graham crackers. There's no denying that it's become the base of choice for this dessert. It provides just the right balance between sweet and crunchy and the smooth and tart filling, adding texture as well as flavor.

    The Garnish

    Garnishing Tradition: The garnish of whipped cream and lime slices might seem like a modern addition, but it's a nod to the pie's ability to adapt while still honoring its roots. The whipped cream adds richness and the lime slices are a bright reminder of the pie's citrusy roots.

    This easy key lime pie recipe captures the spirit of the original Key West creation by sticking to the basics and doing them exceptionally well. It's a slice of the laid-back, sunny Keys life, no matter where you are. So, as you savor each bite, imagine yourself sitting on a breezy porch in Key West, surrounded by the scent of saltwater and key limes, enjoying a dessert that's as much a part of Florida as the sunshine itself.

    Key Lime Pie Ingredients

    Making homemade key lime pie starts with gathering your ingredients and each one plays a starring role in creating the perfect pie. Check out the printable recipe card below for the exact measurements.

    Key Lime Pie ingredients.

    For the key line pie filling:

    • Egg yolks
    • Real Key limes - squeeze them for the best fresh key lime juice or, if you can't find real key limes, use bottled key lime juice (see note below)
    • Sweetened condensed milk

    For the homemade graham cracker crust:

    • Graham cracker crumbs
    • White granulated sugar
    • Butter
    • Garnishes: whipped cream, lime slices (optional)

    Optional key lime pie toppings:

    • Whipped cream
    • Key lime slices

    Key Lime vs Regular Lime

    Key Limes scattered on table.

    Key limes, aka Mexican or West Indian limes, are small, about the size of a golf ball, and are tarter and more aromatic than regular or Persian limes. They are more yellow in color and contain more seeds but well worth the effort of squeezing them for that prized juice.

    Fresh Juice vs Bottled Juice

    Don't have key limes in your backyard or neighborhood grocery store? Check the 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 a Key Lime Pie

    Making a traditional key lime pie is a simple process that yields big rewards in the form of a rich and creamy pie with that special key lime flavor. With a few easy steps and some basic kitchen tools, you'll transform a handful of simple ingredients into a dessert that's sure to disappear quickly.

    Graham Cracker Crust

    Graham cracker crust prep steps.

    The graham cracker crust has more steps than the actual pie so you know this is going to be easy! (Gluten-free key lime pie crust instructions can be found in the recipe card below)

    1. Place the graham cracker crumbs and sugar in a mixing bowl and pour in melted butter.
    2. Stir the mixture until it resembles small moist crumbs.
    3. Pat the graham crust into a 9" pie pan.
    4. Either chill for 1 hour or bake at 350°F for 8 minutes then let cool.

    Key Lime Pie Filling

    Key Lime Pie filling prep steps.

    Key lime pie filling is made with sweetened condensed milk, egg yolks, and key lime juice. Here are the steps to make this creamy pie filling:

    1. Place condensed milk and egg yolks into a large bowl. Pour key lime juice over it and stir well.
    2. Pour mixture into the baked graham cracker crust.
    3. Bake at 350°F for 15 minutes then set on a wire rack to cool.

    Key Lime Pie Garnish

    Overhead of garnished pie.

    Everyone has their favorite way to decorate this creamy key lime pie. I like to leave mine au naturel with a twist of key lime while others like to use the leftover egg whites for a meringue topping. Another option is to decorate it with whipped cream, either dollops or spread over the entire pie with possibly a little key lime zest for garnish.

    Recipe Variations

    While the classic recipe holds a special place in our hearts (and stomachs), there's a whole universe of variations out there, each with its own unique twist. Whether you're looking to add a bit of extra flair, fit a particular diet, or simply try something new, there's a key lime pie variation that's perfect for you.

    • Meringue Topping: For those who love a bit of drama and sweetness, topping your key lime pie with a lofty, golden-browned meringue adds both beauty and a light, airy texture.
    • Crust Variations:
      • Chocolate Cookie Crust: Swap out the traditional graham cracker crust for one made with chocolate cookie crumbs.
      • Gingersnap Crust: For a pie with a bit of spice, use crushed gingersnap cookies instead of graham crackers.
    • No-Bake Version: Perfect for hot summer days when you can't bear to turn on the oven, this variation uses pasteurized egg yolks and a chilled, not baked, crust.
    • Gluten-Free with a Nut Crust: For those avoiding gluten, a crust made from ground pecans, sugar, and butter offers a wonderfully crunchy, nutty base that complements the creamy filling.
    • Mini or Individual Pies: Everything's cuter in miniature form, and key lime pies are no exception. Making mini pies or individual servings is not only adorable but practical, allowing for easy serving!
    • Dairy-Free Version: By using a plant-based sweetened condensed milk alternative, you can make a dairy-free key lime pie that's just as creamy and delicious as the original. It's a great option for those with dairy sensitivities or anyone following a vegan diet.
    Slice of key lime pie on white plate in front of flowers.

    How to Store the Pie

    Storing key lime pie properly ensures that you can enjoy its zesty freshness for days.

    Refrigerating: First, let the pie cool to room temperature after baking to prevent condensation from forming under the cover. Then, cover it with plastic wrap or aluminum foil. Key lime pie can be kept in the refrigerator for 3-4 days. If it starts to turn dark or separates, it should be thrown out.

    Freezing: Wait until the pie is completely cool. Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. Properly stored, key lime pie can last in the freezer for up to 3 months. When you're ready to enjoy it, thaw the pie in the refrigerator overnight.

    For the best experience, add any whipped cream or garnishes just before serving, as these can become soggy over time.

    FAQs about Traditional Key Lime Pie

    Can I use regular limes in place of real key limes?

    Yes, you can but the taste of regular lime juice 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.

    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.

    Does 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 its milk and egg base. It also tastes best served chilled.

    How do I know when it's done?

    When done, the center will be slightly jiggly when shaken but otherwise firm to the touch with no hint of browning. It will continue to solidify as it cools.

    What does key lime pie taste like?


    Key lime pie is a delightful blend of tangy and sweet, with a rich, creamy filling characterized by the vibrant, aromatic flavor of key limes. This is perfectly balanced by the sweetness of condensed milk, nestled in a buttery, crunchy graham cracker crust.

    What else can key limes be used for?

    Key limes make a fantastic ingredient in salsas and marinades, liven up traditional limeade, and look great as a garnish on cocktails, pies, and cakes. It also lends its unique tartness to my magic Key Lime Pudding Cake and Key Lime Smoothie.

    Bite of creamy key lime pie on fork.

    This homemade key lime pie will become your favorite new recipe. It's the perfect spring or summer dessert with its creamy tart flavor or, if you're like me, just make it because you can't get enough of it. 🙂 Believe me, this easy key lime pie recipe is bound to become a family favorite.

    More Key Lime Recipes

    Chocolate Covered Key Lime Bites are creamy and have graham cracker crust.

    Key Lime Cupcakes with Key Lime Buttercream Frosting from House of Nash Eats

    Key Lime Bread with white chocolate and macadamia nuts.

    Want more? Find lots of easy dessert recipes here on 2CM!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.

    Authentic Key Lime Pie

    Take a bite out of this slightly tart & creamy key lime pie and you will think you're in the tropics! It is the real deal & a Florida Keys favorite.
    5 from 8 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Chill Time for Crust: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8 servings
    Calories: 427kcal
    Author: Linda Warren

    Ingredients

    Pie Filling (double quantities for deep dish pie)

    • 4 egg yolks
    • 20-25 key limes, juiced (about ½ cup)
    • 14 ounces can sweetened condensed milk

    Graham Cracker Crust (optional gluten-free nut crust recipe can be found in notes)

    • 2 cups graham cracker crumbs
    • 5 Tablespoons sugar
    • ½ cup butter melted
    • Garnishes: whipped cream, lime slices (optional)

    Instructions

    • Preheat oven to 350 degrees.

    Graham Cracker Crust

    • Prepare crust by combining the graham cracker crumbs and sugar with melted butter. 
    • Press into bottom and up sides of an 8" pie plate or, if doubling filling, press into a 9" deep dish pie plate. 
    • At this stage you can either chill the crust for 1 hour or bake in 350 degree oven for 8 minutes and let cool.

    Key Lime Filling

    • Combine egg yolks, key lime juice and sweetened condensed milk.
    • Pour key lime pie filling into prepared crust. Bake for 15 minutes.
    • Cool on wire rack then refrigerate.
    • Just before serving, pipe whipped cream into mounds then garnish with lime slices.

    Notes

    Gluten-free Nut Crust
    Ingredients: 2-½ cups ground pecans, ¼ teaspoon cinnamon, ⅓ cup sugar, 4 Tablespoons melted butter
    Directions: Mix all the ingredients in a medium bowl. Press into the bottom and up sides of an 8" pie plate. Refrigerate at least 30 minutes prior to filling.

    Nutrition

    Calories: 427kcal | Carbohydrates: 57g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 309mg | Potassium: 322mg | Fiber: 1g | Sugar: 41g | Vitamin A: 654IU | Vitamin C: 24mg | Calcium: 183mg | Iron: 1mg

    This post has been updated with more helpful information. It was first published on March 16, 2014.

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    Comments

    1. Alison Biddings says

      May 01, 2025 at 5:18 am

      5 stars
      I live in Australia and we don’t have Key limes here, but I substituted with a half lemon/half lime juice mix. This is quite possibly the most delicious thing I have ever made; it was a very straight forward recipe; and there is nothing about it I would change. I would just add that taking it out of the fridge 30 minutes before serving makes it even silkier in texture

      Reply
      • Linda Warren says

        May 02, 2025 at 4:09 pm

        Yay! So glad y'all loved it! I like your ingenuity in subbing the ingredients too - like a full on citrus delight! It is my family's favorite cool, creamy pie for summer.

        Reply
    2. Sandra says

      May 05, 2023 at 6:57 pm

      I used a non fat condensed milk by mistake so my pie didn’t work. Is that what went wrong?

      Reply
      • Linda Warren says

        May 08, 2023 at 8:47 am

        Most likely. As long as you added the 4 egg yolks and 1/2 cup lime juice and baked it for 15 minutes then the condensed milk must have been the culprit. The fat and thickness of the condensed milk is what gives the pie its body in conjunction with the short baking cycle.

        Reply
    3. Mylinda D. says

      April 30, 2023 at 9:09 pm

      If I make the no bake version, is there any difference in the recipe? Such as using whole eggs instead of just the yolks?

      Reply
      • Linda Warren says

        May 01, 2023 at 9:04 am

        The recipe for a no-bake key lime pie is significantly different than this baked version. Most use cream cheese and whipped cream along with key lime juice, zest, and condensed milk. You can try creaming 12 oz. of cream cheese with 1 can condensed milk, then continue to beat in 1/2 cup lime juice and 2 teaspoons of zest. To this, whip 3/4 cup whipping cream to stiff peaks and fold into the cream cheese mixture. Pour into graham cracker crust and chill in the refrigerator for at least 3 hours or, even better, overnight.

        Reply
    4. Victoria says

      November 21, 2022 at 3:38 pm

      So if I want to use the 9" pie plate, I have to double all of the ingredients?

      Reply
      • Linda Warren says

        November 21, 2022 at 6:14 pm

        Yes, if your 9” is a deep dish you will have to double the ingredients.

        Reply
    5. Martin Parent says

      October 01, 2022 at 7:17 am

      5 stars
      Having growen up in south Fl and living in Key West I know good key lime pie. Live in Mesa Az and have my own key lime tree and u'll of fruit right now. Have used your recipe about dozen times and is the best I've found. My neighbors wait for me to delivers pies every week during season everyone loves these.

      Reply
      • Linda Warren says

        October 01, 2022 at 4:15 pm

        You know what a good key lime pie is then! I lived in south Florida for 38 years prior to moving to Georgia and I do miss my key lime tree. Super jealous right now. lol Happy to hear how popular it is. Wish I lived nearby too. 🙂

        Reply
    6. Joss says

      August 02, 2022 at 11:43 pm

      Mine keep puffing up really tall and then deflating really low. Now sure what I'm doing wrong.

      Reply
      • Linda Warren says

        August 03, 2022 at 11:35 am

        I'm not sure why that is happening to you. The only thing I can think of is to make sure that you only bake the pie for 15 minutes. Hope that helps.

        Reply
    7. McKenzie says

      February 17, 2022 at 4:11 pm

      This recipe looks great! I was wondering if you’ve tried making it into individual pies as opposed to one large pie!

      Reply
      • Linda Warren says

        February 22, 2022 at 2:21 pm

        Yes, I've used this pie filling to make small, cute tarts. It takes about half the time to cook. Depending on the size of your dishes, the tarts should need only need 6-8 minutes to bake.

        Reply
    8. Robin Cavanagh says

      August 17, 2021 at 2:06 pm

      When doubling the recipe should the bake time increase or is it still 15minutes? Thank you. I look forward to making it tomorrow.

      Reply
      • Linda Warren says

        August 17, 2021 at 2:25 pm

        Yes, I bake my deep dish pie for 15 minutes. Just check the center of the pie before taking it out of the oven. It should be just slightly jiggly as it will set as it cools. Enjoy!

        Reply
        • Teresa says

          July 09, 2022 at 6:58 pm

          But your original recipe says bake 15 minutes?

        • Linda Warren says

          July 10, 2022 at 5:27 pm

          The recipe states to bake the pie for 15 minutes. The only other timing is for baking the graham cracker crust instead of chilling it. Keep it to 15 minutes and it will come out perfect.

    9. Terry Grinell says

      February 27, 2021 at 7:20 pm

      5 stars
      The best recipe there is for the filling. I like to make sure I use Nellie's & Joes that comes in a GLASS bottle with the label 100% Real Key Lime Juice. The other is just plain old lime juice.

      Reply
      • Linda Warren says

        March 05, 2021 at 10:15 am

        Good point! Although I find their Key Lime juice, which is a bit more tart than other bottled lime juices, works very well in this pie.

        Reply
    10. Kate says

      July 04, 2019 at 9:59 am

      This looks so good. I love a zingy lime pie!

      Reply
    11. Helene says

      July 04, 2019 at 8:56 am

      5 stars
      I found the step by step pictures useful, turned out perfect!

      Reply
      • Linda Warren says

        July 04, 2019 at 2:27 pm

        I'm so glad you liked it! It's the perfect pie for summertime.

        Reply
    12. Stephanie says

      May 16, 2014 at 11:47 pm

      Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!

      Reply
    13. Miz Helen says

      April 10, 2014 at 11:25 am

      Congratulations!
      Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
      Miz Helen

      Reply
      • Linda Warren says

        April 11, 2014 at 3:35 pm

        Thanks so much for featuring our recipe. Hope everyone enjoys it! Will see you next Thursday on Full Plate Thursday!

        Reply
    14. Crystelle Boutique says

      April 08, 2014 at 4:32 pm

      Key lime pie is my friend. I may just have to try your recipe.....
      It was so fun to see this linked up at our party. I pinned!! Thanks much!! 🙂
      “hugs” Crystelle

      Reply
      • Linda Warren says

        April 11, 2014 at 3:37 pm

        The recipe is really easy and so delicious. And a great dessert for the upcoming summer months. Always reminds me of our Florida Keys vacations.

        Reply
    15. Miz Helen says

      April 07, 2014 at 12:30 pm

      I will be trying your recipe, we just love Key Lime Pie. Your Pie looks delicious! Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
      Miz Helen

      Reply
    16. Jennifer Johnson says

      April 03, 2014 at 8:51 am

      My favorite pie! Looks incredible.

      Reply
      • Linda Warren says

        April 08, 2014 at 10:41 am

        Every time I make it, it reminds us of vacations in Key West. Hope you give it a try!

        Reply
    5 from 8 votes (4 ratings without comment)

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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