This is the best key lime pie recipe ever. A smooth key lime pie filling is baked into a buttery graham cracker crust and topped with homemade whipped cream for an easy key lime pie recipe that everyone loves.
Everyone who tries this key lime pie recipe exclaims that it's the best they've ever had. And for good reason - a smooth key lime filling is baked into a homemade graham cracker crust and topped with homemade whipped cream - total dessert perfection!
Plus, this recipe is easy to make, so you can create a bakery-quality dessert with very little effort! Follow our step-by-step instructions and watch the video to learn how to make key lime pie!
Key Lime Pie Recipe: Ingredients & Substitutions
This key lime pie is made with a few simple ingredients that we'll discuss now, as well as possible substitutions.
- Graham Cracker Crumbs. You can absolutely buy pre-made graham cracker crumbs, however I always opt to make my own using this recipe: graham cracker crust. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the "S" blade until they are fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers!
- Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe.
- Salted Butter. Unsalted butter works equally well you may just want to add a pinch of salt.
- Sweetened Condensed Milk. There is no substitute for sweetened condensed milk, you will need two, 14-oz cans for this recipe. You can make your own, if desired.
- Sour Cream. I recommend full-fat sour cream for the best results.
- Key lime juice. I use Nellie and Joe’s key lime juice found in most juice aisles to make this pie – it's so much easier than squeezing your own key limes - which can also be difficult to find.
- Vanilla extract. This adds a special touch to the pie, don't omit it!
- Lime Zest (optional). If desired, use lime zest for an extra limey flavor! You can omit this and still have the best key lime pie!
How to make Key Lime Pie
This recipe is so easy to make, but we'll walk through how to make key lime pie step-by-step, and don't forget ot watch the video.
Make the graham cracker crust
Of course you can use a store-bought crust if you wish, but homemade is so much better and so easy! Begin my combining the graham cracker crumbs, sugar and cinnamon in a large bowl.
Then, add the melted butter and stir until combined. The mixture should resemble coarse crumbs.
Next, pour the graham cracker crust mixture into a prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides. Then bake the crust for 7 minutes.
Make the Key Lime Pie Filling
While the crust is baking, make the key lime filling, which is so easy! Simply whisk together the condensed milk, sour cream, egg yolks, lime juice, and vanilla until smooth. If desired, whisk in lime zest.
Bake the key lime pie
Pour the key lime filling into the partially pre-baked graham cracker crust. Then, return the pie dish to oven and bake for 20-25 additional minutes, or until the edges of the filling look set and it’s just very slightly jiggly.
Cool/Chill
Remove the baked pie from the oven and set the pie on a wire rack to cool. Transfer the pie on the rack to the refrigerator and chill for at least 3 hours (or overnight)
Once chilled, decorate the pie with homemade whipped cream, if desired, and chill until the whipped cream is set.
Serve
Once the pie is chilled, cut into slices and serve cold. I like to serve any extra homemade whipped cream in a bowl so people can put more on their slices if they want.
FAQs about Key Lime Pie
Store any leftover key lime pie in an airtight container int he refrigerator for 5-7 days.
Yes! This pie freezes exceptionally well! There are 2 ways to freeze this recipe:
1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Yes absolutely. The eggs are baked in the filling so there should be no concerns about your health as long as you follow the recipe and fully bake the pie.
Regular (or "Persian") limes are larger and more tart than key limes, which are small and sweeter with a less sour taste.
As you can see from these photos, key lime pie is yellow. This is because the juice from key limes is yellow.
Yes! I actually prefer to use bottled key lime juice because it's easier than juicing many limes.
More delicious pie recipes
if you like this recipe, try these pie recipes!
- This fresh blueberry pie and this fresh peach pie are prefect for summer.
- If you love strawberries, you have to make this strawberry pie - it's made from scratch and doesn't contain any pudding mixes.
- Chocolate lovers need to make this French Silk Pie - it's the best ever. Also this vegan chocolate pie is equally delicious but healthier!
- This is the best pumpkin pie (from scratch) ever, and if you can't do dairy this dairy-free pumpkin pie is equally delicious.
- Can't forget our favorite classic apple pie, or this apple crumble pie!
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Key Lime Pie Recipe
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (12 full-sheets of grahams processed in the food processor until very fine)
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 6 TBS salted butter melted
Key Lime Filling
- 28 oz sweetened condensed milk
- ½ cup sour cream
- 4 large egg yolks
- ¾ cup key lime juice
- ¼ tsp pure vanilla extract
- 2 tsp lime zest optional
Topping
- homemade whipped cream (optional)
Instructions
Make the graham cracker crust:
- Preheat oven to 350 degrees F. Lightly grease a 9” round pie dish.
- In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add butter and stir until combined.
- Pour the crust mixture into the prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides.
- Bake in preheated oven for 7 minutes, then remove the crust from the oven.
Make the key lime pie filling:
- In a large bowl whisk together condensed milk, sour cream, egg yolks, lime juice, and vanilla until smooth. If desired, whisk in lime zest.
- Put it together
- Pour the key lime pie filling into the warm pie crust.
- Return to the oven and bake for 20-25 minutes or until the edges of the filling look set and it’s just very slightly jiggly.
- Remove from the oven and set the pie on a wire rack to cool. Transfer the pie on the rack to the refrigerator and chill for at least 3 hours (or overnight)
- Once chilled, decorate the pie with homemade whipped cream, if desired, and chill until the whipped cream is set.
- Cut into slices and serve cold.
Video
Notes
Ingredient Substitutions
- Graham Cracker Crumbs. You can absolutely buy pre-made graham cracker crumbs, however I always opt to make my own. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the "S" blade until they are fine crumbs. Easily make this key lime pie recipe gluten-free by using gluten-free graham crackers!
- Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe.
- Salted Butter. Unsalted butter works equally well you may just want to add a pinch of salt.
- Sweetened Condensed Milk. There is no substitute for sweetened condensed milk, you will need two, 14-oz cans for this key lime pie recipe. You can make your own, if desired.
- Sour Cream. I recommend full-fat sour cream for the best results.
- Key lime juice. I use Nellie and Joe’s key lime juice found in most juice aisles to make this pie – it's so much easier than squeezing your own key limes - which can also be difficult to find.
- Lime Zest (optional). If desired, use lime zest for an extra limey flavor! You can omit this and still have the best key lime pie!
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days.To Freeze
This pie freezes very well. There are 2 ways to freeze this recipe:1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Nutrition
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Sherry Fuller
I’ve made this pie twice. The first time I used a premade gluten free graham cracker crust. The second time I decided to make my own. I used your recipe, but obviously I did something wrong. The crust looked good and tasted good, but it stuck to the bottom of the pie plate. When I cut the pie, the crust and pie came apart. Both the crust and the pie tasted delicious, but they were separate and did not make a pretty presentation. Please help me know what I did wrong. The crust was not burned, but it did seem quite dense. It did come up from the pan, but not easily. Were the crackers over-processed? Did I press it in too tightly? Did I use too much of the processed crackers? Was the pie pan not greased enough? Thank you for any help you can give. The pie is fantastic. I don’t think I have ever tasted better.
Laura
Hey Sherry! I'd love to help you! Send me an e-mail at laura@joyfoodsunshine.com! The more information you have the better so I can help troubleshoot!
Kristine
I have made this pie three times due to multiple requests. It is a stellar recipe and turns out perfect every single time! I’ve never made a bad recipe from this site. So, so good!