Key Lime Pie is a classic dessert that’s bright, tangy, and just the right amount of sweet. It features a creamy lime filling made with fresh key lime juice, all poured into a crisp graham cracker crust. The pie’s smooth texture and zesty flavor make it a favorite for warm days or anytime you want a refreshing treat.
I love making Key Lime Pie because it’s simple to prepare but feels special every time. The tartness of the limes pairs perfectly with the sweet crust, and a dollop of whipped cream on top adds the perfect finishing touch. Whenever I make this pie, there’s always a little happy buzz around the kitchen as everyone grabs a slice and asks for more.
One of my favorite ways to enjoy Key Lime Pie is chilled straight from the fridge after a summer barbecue. It’s a great dessert to share with friends and family, and it never lasts long. I always keep extra limes on hand just in case I want to whip up another pie or add a little fresh squeeze to a cold drink!
Key Ingredients & Substitutions
Graham Cracker Crust: The buttery, sweet crust is the base of the pie. If you don’t have graham crackers, try crushed digestive biscuits or vanilla wafers instead. Melted butter helps the crumbs stick and crisp up nicely.
Key Lime Juice: This gives the pie its famous tang. Fresh is best for brightness, but bottled juice works in a pinch. If key limes aren’t available, regular lime juice is a fine substitute—just keep the quantity the same.
Sweetened Condensed Milk: This adds creaminess and sweetness. If you prefer less sugar, you could try half sweetened and half evaporated milk, but the texture will change.
Egg Yolks: They thicken the filling and help it set. Whisk them until pale for a smooth texture. Use fresh eggs for safety since they’re gently baked.
Whipped Cream Topping: Heavy cream whipped with a bit of sugar and vanilla gives the pie a light, creamy finish. For a dairy-free option, try coconut cream instead—it whips up well and complements lime flavor nicely.
How Do You Get the Perfect Creamy Filling without Overbaking?
The key to the filling is gentle baking to set it without curdling or cracking. Here’s how:
- After mixing, pour the filling into the warm crust to help it bake evenly.
- Bake in a preheated oven for about 10-12 minutes; look for tiny pinhole bubbles on the surface as a sign it’s done.
- The center should jiggle slightly when you gently shake the pan—that means it’s creamy, not dry.
- Cool at room temperature before chilling in the fridge for at least three hours to fully set.
Taking these steps will give you a silky and smooth pie that holds its shape but melts in your mouth.
Equipment You’ll Need
- 9-inch pie dish – Perfect size for a classic Key Lime Pie, and the shape helps with even baking.
- Medium mixing bowls – To combine the crust ingredients and whip the cream easily.
- Whisk – Essential for blending egg yolks smoothly and whipping the cream to stiff peaks.
- Measuring cups and spoons – Accurate measurements make the pie turn out just right.
- Microplane or zester – For adding fresh lime zest to enhance flavor and aroma.
- Baking sheet – To catch any drips when baking the crust and pie.
Flavor Variations & Add-Ins
- Switch up the citrus: Use Meyer lemons or blood oranges for a different tang and color.
- Cheese it up: Add a layer of cream cheese or mascarpone to make it richer.
- Decorate creatively: Top with edible flowers, additional lime slices, or toasted coconut for extra flair.
- Sweeten with a twist: Mix in a splash of coconut milk or add a drizzle of honey to the filling for a unique flavor.
How to Make Key Lime Pie?
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 tbsp key lime zest (optional)
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Lime slices for garnish
How Much Time Will You Need?
This Key Lime Pie takes about 20 minutes of active prep and baking time. After that, you’ll want to let it cool and chill in the fridge for at least 3 hours before serving. The chilling helps the filling set up perfectly and gives the pie a refreshing taste.
Step-by-Step Instructions:
1. Make the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until all the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to create a nice crust. Bake it for 8-10 minutes until lightly golden. Once done, take it out and let it cool for a bit.
2. Prepare the Filling:
In a mixing bowl, whisk the egg yolks until they become pale and thick. Add the sweetened condensed milk, freshly squeezed key lime juice, and key lime zest if you’re using it. Mix everything until smooth; the mixture may thicken slightly as you stir.
3. Bake the Pie and Add Topping:
Pour the filling into the warm crust and spread it evenly. Bake the pie for 10-12 minutes, watching for tiny pinhole bubbles to appear on the surface. The center should still jiggle a little but shouldn’t be liquid. Remove the pie from the oven and let it cool down to room temperature. Then, place it in the refrigerator for at least 3 hours to chill and fully set.
While the pie chills, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Just before serving, add a dollop or pipe the whipped cream on top of the pie. Garnish with lime slices for a fresh, decorative touch.
4. Serve and Enjoy:
Slice your chilled Key Lime Pie and enjoy the tangy, creamy flavors. It’s a perfect dessert for warm days or any time you want a bright, zesty treat!
Can I Use Regular Lime Juice Instead of Key Lime Juice?
Yes, regular lime juice works well as a substitute if you can’t find key limes. The flavor will be slightly different but still delicious. Use the same amount for the best results.
How Should I Store Leftover Pie?
Store any leftover Key Lime Pie in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. Keep the whipped cream topping fresh by adding it just before serving.
Can I Make This Pie Ahead of Time?
Absolutely! This pie actually tastes better after chilling overnight, which lets the flavors meld and the filling set perfectly. Just add the whipped cream topping right before serving.
Is It Safe to Use Raw Egg Yolks in the Filling?
The eggs are gently baked in the filling, which cooks them enough to be safe. However, if you’re concerned, you can use pasteurized eggs or egg yolks to reduce any risk.