Homemade Key Lime Pie Recipe

This classic key lime pie is loaded with delicious key lime juice, a sweet filling, and a graham cracker crust that is amazing. You will love how delicious this pie is and just how easy it is to make.

There’s something about light, creamy desserts that keep me coming back for seconds. If you like the same kind of sweet treats, then try out my Buttermilk Chess Pie or my Banana Pudding.

 

Key Lime Pie

Key lime pie is a simple combination of condensed sweetened milk, egg yolks, key lime juice, and key lime zest that is mixed and quickly baked in a graham cracker crust and then chilled.  It is traditionally topped off with either meringue or whipped cream. I personally like to serve it with raspberry coulis sauce over top.

Legend has it that the pie originated in Key West, Florida, in the 1930s by the Borden condensed milk company, which was based in New York. It was the Sunshine states rendition of the classic lemon cream pie, but using key limes instead.

What are Key Limes?

Key limes are much smaller than what you and I know of limes (Persian) and will start to turn yellow once ripe. They are aromatic and intense in flavor, with more seeds than regular limes.

Key limes are initially from Asia but were brought to the Keys in Florida, where they were grown for over 400 years. Unfortunately, a massive hurricane swept through in the early 1900s and they were never able to recoup. Nowadays, most of our key limes in the US come from Mexico.

Ingredients and Substitutions

• Eggs – You will need egg yolks from large eggs. These can be chilled or at room temperature.
• Condensed Milk – Sweetened condensed milk is the base of this pie recipe.
• Key Limes – You can find key limes in bags in the grocery store by other citrus fruits. If you do not see key limes, regular limes will work.
• Graham Crackers – Whole graham crackers or already ground graham crackers will work.
• Butter – I always use unsalted butter to control the salt content in my cooking and baking.
• Sugar – Regular granulated sugar is what you need for this key lime pie.
• Salt – I almost always use coarse salt in my cooking and baking.

How to Make Key Lime Pie from Scratch

1. Make the crust by processing the graham crackers, melted butter, sugar, and salt together in a food processor until it becomes like a meal.
2. Transfer the mixture to a 9” or 10” pie pan and form the crust to the pan.
3. Par Bake in the oven at 325° for 10-12 minutes.  Cool completely.
4. Add egg yolks to a stand mixer or a bowl with a hand mixer.  At high speed, using the whisk attachment, whisk for 2 to 4 minutes or until light and fluffy.
5. Thoroughly mix the condensed sweetened milk, key lime juice, and key lime zest.
6. Transfer the mixture to the par-baked pie crust and pour it in.  You may have about a ½ cup left over if you are using a 9” pie pan.
7. Bake the pie at 350° for 12-15 minutes just until settled.
8. Cool at room temperature for 15 minutes, then chill thoroughly for at least 3 hours.
9. Serve with whipped cream, key lime slices, and raspberry sauce

Make-Ahead and Storage

Make-Ahead: You can make this pie up to 3 days ahead of time for maximum freshness.

How to Store: Place it in the refrigerator covered in plastic for up to 5 days. The pie does not freeze well because when it thaws, it can liquify. However, it is tasty eaten frozen, so feel free to do that while storing it in the freezer for up to 2 months.

More Dessert Recipes

• Torta Caprese Recipe 
• Baked Apple Slices
• Chocolate Mousse
• Churros
• Loaded Chocolate Chip Cookies