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    Home » Key Lime Pie

    Key Lime Pie

    Published: Apr 28, 2021 · Modified: Nov 15, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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. 

    overhead photo fo a key lime pie with 3 slices cut in a pie dish

    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! 

    a slice of Key Lime Pie on a plate with whipped cream on top

    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! 
    overhead photo of the ingredients in this Key Lime Pie recipe

    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. 

    two overhead photos showing How to Make Key Lime Pie

    Then, add the melted butter and stir until combined. The mixture should resemble coarse crumbs. 

    two overhead photos showing How to Make Key Lime Pie

    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. 

    two overhead photos showing How to Make Key Lime Pie

    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.

    two overhead photos showing How to Make Key Lime Pie

    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. 

    two overhead photos showing How to Make Key Lime Pie

    FAQs about Key Lime Pie

    How do you store Key Lime Pie?

    Store any leftover key lime pie in an airtight container int he refrigerator for 5-7 days. 

    Can you freeze Key Lime pie?

    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. 

    Is Key Lime Pie safe to eat?

    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.

    What is the difference between a lime and a key lime?

    Regular (or "Persian") limes are larger and more tart than key limes, which are small and sweeter with a less sour taste.

    Is Key Lime Pie yellow or green?

    As you can see from these photos, key lime pie is yellow. This is because the juice from key limes is yellow.

    Can I use bottled key lime juice for key lime pie?

    Yes! I actually prefer to use bottled key lime juice because it's easier than juicing many limes.

    front view of a Key Lime Pie in a pie dish with 2 slices cut out

    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! 
    a piece of Key Lime Pie on a plate with whipped cream and one bite on a fork

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Key Lime Pie

    Key Lime Pie Recipe

    Laura
    This is the best key lime pie recipe ever. A smooth key lime pie filling is baked into a homemade graham cracker crust and topped with homemade whipped cream for an easy key lime pie recipe that everyone loves.
    5 from 12 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 30 mins
    Chilling 3 hrs
    Total Time 3 hrs 45 mins
    Course Dessert, pie
    Cuisine American
    Servings 12 Servings
    Calories 365 kcal

    Equipment

    • pie dish
    • glass batter bowl
    • whisk
    • spatula
    • Food processor

    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)
    Prevent your screen from going dark

    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

    Serving: 1sliceCalories: 365kcalCarbohydrates: 50gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 108mgSodium: 214mgPotassium: 302mgFiber: 1gSugar: 43gVitamin A: 505IUVitamin C: 6mgCalcium: 218mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Chocolate Banana Bread
    Breakfast Egg Muffins Recipe (Egg Cups) »

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    Reader Interactions

    Comments

    1. Sherry Fuller

      December 24, 2022 at 4:22 pm

      5 stars
      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.

      Reply
      • Laura

        December 25, 2022 at 6:55 am

        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!

        Reply
    2. Kristine

      May 10, 2021 at 11:13 am

      5 stars
      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!

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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