This post may contain affiliate links. For more information, read my disclosure policy.
This Traditional Key Lime Pie is a trip to the Florida Keys in every bite! This recipe is made entirely from scratch, featuring a buttery graham cracker crust and a creamy, four-ingredient filling that is the perfect balance of sweet and tart. It’s the ultimate refreshing dessert for any lime lover.
When I was in Florida, I had a Key Lime Pie and it was amazing! I knew right from tasting it that I needed to create my own version of it. Every time I have it, it takes me right back to Miami! If you want to visit the Florida Keys, make this pie! Not to be confused with my no bake key lime pie, this one is baked with a lemon curd like filing made with key lime juice.
What makes this the best key lime pie recipe is its authentic, custard-like texture. By using a combination of egg yolks, sweetened condensed milk, and fresh key lime juice, the filling bakes into a dense, silky smooth treat that far surpasses any store bought version. It’s surprisingly simple to make but tastes like you spent all day in a professional bakery.
How to make traditional key lime pie: Start by pre-baking a graham cracker crust made with melted butter and brown sugar at 350°F for 7 minutes. For the filling, whisk together sweetened condensed milk, 3 egg yolks, and ½ cup key lime juice with a bit of zest. Pour the mixture into the warm crust and bake for another 20-22 minutes until the top is set. Chill completely before topping with homemade whipped cream.
Ingredient Tips
- A Graham Cracker Crust is the best for Key Lime Pie. The neutral flavor and crunch of the grahams pairs perfectly with the sweet and creamy filling. You need about 1.5 cups of graham cracker crumbs (or approx 157 grams).
- Pro Tip for Graham Cracker Crusts: Always pre-bake your crust for about 7 minutes before adding the key lime filling. This sets the butter and crumbs, ensuring your pie has a crisp, sturdy base that won’t become soggy once the lime custard is added.
- Sweetened condensed milk – it’s best to use a full fat can not fat free. Be sure to get the 14-ounce can.
- Key Limes vs. Regular Limes: While bottled key lime juice is a great shortcut, using the zest of fresh limes adds essential aromatic oils that elevate the flavor profile. If you can’t find fresh key limes, bottled juice combined with regular lime zest is my favorite expert hack.
- You’ll need about 12-15 fresh key limes to get 1/2 cup of juice.
- The Secret to a Firm Filling: The key to an authentic traditional key lime pie is the egg yolks. When mixed with the acid in the key lime juice and the proteins in the sweetened condensed milk, the yolks create a stable custard that sets perfectly without needing gelatin or heavy thickeners.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Expert Key Lime Pie Tips
- If you want a true Key Lime Pie, use about 12-15 fresh key limes. They have a stronger flavor and you can tell the difference! In a pinch you can use regular Persian Limes fort the zest.
- Bake the crust before adding the filling to avoid it becoming soggy.
- You know key lime pie is done baking when it looks set and no longer jiggles in the center. It will be dull and not glossy or shiny on top.
- Wait to put the whipped cream on top until right before serving to avoid it being runny. Garnish with slices of key limes.
Key Lime Pie Recipe
Recipe Video
Ingredients
Graham Cracker Crust:
- 1 ½ cups (157g) graham cracker crumbs (about 9 full graham cracker sheets)
- ¼ cup (50g) packed brown sugar
- 7 tablespoons (99g) unsalted butter, melted
Key Lime Pie Filling:
- 1 (14 ounce) can (390g) sweetened condensed milk full fat
- 3 large egg yolks
- 4 ounces key lime juice
- 2 teaspoons key lime zest
Whipped Cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar optional (see note)
Instructions
- Preheat oven to 350°F.
Make the crust:
- If starting from graham cracker sheets, place them in a bag and seal the bag except for the edge (to allow air to escape). Roll with a rolling pin to crush the graham crackers.
- Add crushed grahams to the melted butter with the brown sugar and stir with a fork. Press into the bottom and up the sides of a 9-inch pie plate.
- Bake the pie crust for 7 minutes and leave the oven on.
Make the filling:
- When crust is done pre-baking, whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest. Pour into crust.
- Bake an additional 20-22 minutes or until top is set.
- Cool completely before topping with whipped cream or serving.
Make the whipped cream:
- Beat cold heavy whipping cream with powdered sugar and vanilla on high speed until stiff peaks form. If desired, add cream of tartar during mixing to create a more stabilized cream (see note).
- Store pie in refrigerator for up to 3 days. It’s best to top with whipped cream right before serving. Garnish with lime slices, if desired.
Recipe Notes
- Learn how to make whipped cream here.
- You don’t have to add cream of tartar to your whipped cream, but if you are planning to let the pie sit out for a bit or want to top it a few hours before serving, it will help stabilize the whipped cream.
- Can’t find key limes? Use bottled Nellie & Joe’s Famous Key West Lime Juice instead and the zest of regular limes.
Recipe Nutrition
How to make Key Lime Pie
- You don’t have to use a food processor to make the crust, but it helps get the crumbs nice and fine. Once mixed with the melted butter it should resemble wet sand.
- I love a glass pie pan the best.
- Be sure to add a pinch of salt to the filling – it helps temper any extra sweetness.
- The texture of the filling is like a more solid lemon curd – it’s so creamy.
- Heavy cream is best for making a stable whipping cream.
FAQs
Authentic flavor comes from key limes, but you can use bottled key lime juice (like Nellie & Joe’s) along with the zest of regular limes for an excellent result.
This usually happens if the pie is underbaked or if you used the whole egg instead of just the egg yolks. Ensure the top is “set” and doesn’t jiggle like liquid before removing it from the oven.
Yes! This pie actually benefits from chilling and can be stored in the refrigerator for up to 3 days.
I highly recommend a homemade stabilized whipped cream. Adding a bit of cream of tartar helps it hold its shape if the pie is sitting out at a party.
Not the Keylime Pie I rememer as a kid. There was a diner in Islamorada Fl.that had the best Key lime Pie I ever had, it did not have eggs and it was not baked. Have never been able to get the recipe. I am going back 65 years ago.
Helpful note: To stabilize your whipped cream, add 1 T. vanilla pudding mix. It works better than cream of tartar and will keep whipped cream from deflating for days.
Trick I stole from Charley’s Steakhouse in Tampa is to mix some lightly crushed macademias into the crust. Also I buy the already crushed crackers, saves time!(but still make my own crust)
I always research before doing anything. If you only found limes instead of keylimes then squeezing the juice from lemons added with the juice squose from the limes will still give the keylime flavor. Also, I didn’t use eggs to make the pie I made! Sweet condensed milk, keylime juice plus zest, and sour cream is what made the filling. However I am curious about making the pie your way! So I am going to save your recipe and my 2nd time making a keylime pie will be with your recipe! There isn’t anything wrong with using store bought Graham Cracker Crust, it’s made by Keebler! The pie I made was baked, and it set fine without using eggs! I made a whipped topping but just incase it didn’t turn out well I was going to use Reddi Whip! The topping was made with 1 cup heavy whipping cream, half cup powder sugar, and 1teaspoon of vanilla. That was enough to completely cover the whole pie! I used [(Mom on Timeout)] for my 1st time ever making a keylime pie. I am eating a slice now! Your recipe has me wondering what the difference in taste is by adding eggs! Also I got a store bought crust and I baked it, I am noticing a fluid in the pan but I think its a butter syrup from the crust. My fridge acts like a freezer though so the pie could have froze and then thawed as ppl pull it out to grab slices and thats why the syrup is left behind! Once I make it I will leave a review! Thanks for taking the time out to write a recipe! ^_~
If you decide to use a store-bought grahm cracker crust would you bake it the same as you do in the Keylime pie recipe?
Featured In
Rate This Recipe
Recipe Ratings without Comment