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If you’re looking for the perfect Key lime pie, stop right here—this is the one you need to make. It’s got the best buttery graham cracker crust, a smooth and tangy filling with just the right amount of pucker, and the fluffiest homemade whipped cream on top. This pie is a guaranteed hit, so grab your limes and let’s get baking!
You all know I’m a Florida girl, and Key lime pie is one of my specialties! Not only is it Florida’s official state pie, but it also happens to be my son’s absolute favorite dessert. So naturally, I had to perfect it. To me, the key (pun intended!) is getting that balance just right—the buttery, crisp graham cracker crust, the smooth, tangy filling with just the right amount of pucker, and of course, the fluffiest homemade whipped cream to top it all off. No meringue for us—just cool, creamy goodness that melts in your mouth.
If you’ve never made Key lime pie from scratch, don’t let it intimidate you. It’s one of the easiest pies you’ll ever bake, and trust me, it’s worth every bite. Whether you’re a longtime Key lime pie lover or trying it for the first time, this recipe is sure to win you over. And if my son’s reaction is any proof—it won’t last long in your house!
What Makes this the Best Key Lime Pie
I wanted to start this paragraph out by saying that this is our favorite. I know we have a lot of favorites in our house – wink, wink! And this KEY LIME PIE is one of them. It’s my son’s favorite pie of all time, hands down. I have a few in the running, but this is one I would pick over just about any pie. It is the perfect combination of sweet and tart. And this kind of tart is one you can only get from a key lime.
What is different about Key Limes
Key limes are very small and have a slightly yellow flesh; they also contain more seeds.
They are also known as West Indian Limes and are more aromatic. The juice is tarter and has more floral notes.
They are less common here in the U.S. Most of you know I am from Florida, and this pie became famous down in the Florida Keys. These limes were once grown there commercially until a hurricane wiped out many of the groves there. Many farmers replaced those crops with Persian Limes, which you see more often in your grocery stores.
The taste difference in these limes makes the most unique and delicious pies! You will be thinking your Florida stars, this one was invented!
This one is EASY as PIE to make – don’t you just love my jokes?? But it really is simple and you might just find yourself making them in your sleep!
Best Key Lime Pie Recipe ingredients
Simple Key Lime Pie Crust
- Graham Crackers: The base of the perfect crust!
- Granulated Sugar: Helps sweeten the crust and gives it that golden, slightly crisp finish when baked.
- Butter: Helps bind the crust and gives it that rich, buttery goodness.
TIP: If you want a nuttier flavor, try swapping out 1/2 cup of the crumbs with chopped pecans, walnuts, or salted macadamia nuts.
What is in Key Lime Pie Filling
- Sweetened Condensed Milk: The key to that luscious, creamy filling.
- Sour Cream: Adds a little tang and creaminess, balancing the sweetness.
- Egg Yolks: Essential for that smooth, custard-like texture.
- Key Lime Juice & Zest: Fresh is best! The zest really amps up the citrusy punch. But if you don’t have them available, the best-bottled version is Nellie and Joe’s Key West Lime Juice.
For The Whipped Cream
- Heavy Cream: Whipped to perfection for a light, fluffy topping.
- Powdered Sugar: Powdered sugar sweetens and flavors the whipped cream without making it grainy.
- Vanilla: Brings a smooth, mellow flavor to the whipped cream
What You Need to Make the Best Key Lime Pie in the World
- Pie Plate – I used this 9 inch Pyrex pie plate! It is my favorite. If you have a smaller one, it will work too. Your crust will be a little thicker, or just don’t use all of the crust. It’s great sprinkled on some ice cream, too, anyway!
- Key Lime Juice or Key Limes – I almost always use Nellie and Joe’s Key West Lime Juice, and you can get it on Amazon delivered right to your door! It really has that distinct taste you want!
- You need a Citrus zester! The lime zest adds a ton of flavor, and ya can’t skimp on flavor!
How to Make the Best Key Lime Pie
Step 1: Make the Crust
Preheat the oven to 350°F and melt butter.
In a food processor, pulse the graham crackers and nuts (if using) until they reach a coarse, crumbly texture. A few small pieces are fine!
Add the sugar and give it a quick pulse to combine. Pour in the melted butter and stir with a fork until the mixture resembles damp sand—thick, slightly clumpy, and easy to press together.
No food processor? No problem! Toss the graham crackers into a zip-top bag and crush them with a rolling pin, then mix everything together in a bowl.
Pour the mixture into an ungreased 9-inch pie dish.
Using your hands, gently press it down and up the sides, ensuring an even layer. Use medium pressure—you want it to hold together but not be packed too tightly. A small measuring cup works great for smoothing out the bottom.
For a pro tip, run a spoon along the bottom edge where the crust meets the sides to round it out—this helps keep the crust intact when slicing.
Pre-bake the crust for 7 to 8 minutes, then remove from the oven (leave the oven on!).
Step 2: Prepare the Filling
In a stand mixer with the paddle attachment, mix the sweetened condensed milk, sour cream, egg yolks, key lime juice, and lime zest until smooth and creamy.
Start the mixer on low until the ingredients are combined, and then turn up to medium speed and whip for 2 to 3 minutes or until the mixture is nicely whipped and fluffy.
You can also use an electric hand mixer for this step—just be sure everything is fully combined.
Step 3: Bake the Pie
Pour the filling into the cooled pie shell.
Bake for 15 to 20 minutes, just until the center is slightly jiggly. Don’t overbake—it will continue to set as it cools.
Remove from the oven and let it cool on a cooling rack.
Once it reaches room temperature, cover and refrigerate for 3-6 hours to overnight or until serving.
Step 4: Make the Whipped Cream
In a stand mixer with a whisk attachment or an electric hand mixer, beat the heavy cream, powdered sugar, and vanilla. About 3 to 4 minutes will give you medium peaks. If you want to pipe, go a little longer until the cream has defined stiff peaks.
Refrigerate until ready to use.
Step 5: Serve and Enjoy!
Now for the fun part—the finishing touches! Once your pie is fully chilled, it’s time to dress it up. Spread or pipe the whipped cream over the top, then sprinkle with a little extra lime zest for a pop of color and extra citrusy aroma. For a pretty presentation, add a few thin lime slices and a dusting of crushed graham crackers around the edges.
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When you’re ready to serve, use a sharp knife to slice cleanly through the pie. Wiping the knife between cuts helps keep those slices neat! Serve chilled, and enjoy every tangy, creamy, dreamy bite.
How to Store Key Lime Pie
- Refrigerate: Cover the pie with plastic wrap or foil and store it in the fridge for up to 3 days. The flavors actually get even better as it chills!
- Freeze: For longer storage, freeze the pie (without whipped cream) for up to 2 months. Wrap it tightly in plastic wrap, then add a layer of foil to prevent freezer burn.
- Thawing: When ready to enjoy, transfer the pie to the fridge and let it thaw overnight. Add fresh whipped cream just before serving.
- Make Ahead: This pie is a great make-ahead dessert! You can prepare and chill it 1-2 days in advance and simply garnish it when you’re ready to serve.
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Best Key Lime Pie Recipe from Scratch
Ingredients
Graham Cracker Pie Crust
- 2 cups graham crackers, (you can sub 1/2 cup of these with walnuts, pecans, or salted macadamia nuts)- about 11-12 graham cracker sheets
- ¼ cups sugar
- 7 tbsp butter
Key Lime Pie Filling
- 28 ounces sweetened condensed milk
- ½ cup sour cream
- 3 egg yolks
- ¾ cup key lime juice, about 30 key limes
- 1 tbsp key lime or lime zest
Whipped Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla
Instructions
Graham Cracker Pie Crust
- Preheat oven to 350°F. Melt butter and set aside.
- In a food processor, pulse the graham crackers and nuts (if using) until coarsely crumbled. A few small chunks of nuts are fine.
- Add the sugar and give it a quick pulse again to combine.
- Pour in the melted butter and stir with a fork until the mixture resembles damp sand—thick, slightly clumpy, and easy to press together. (Alternative method: Crush graham crackers in a zip-top bag with a rolling pin. Then mix everything together in a bowl)
- Pour the mixture into an ungreased 9-inch pie dish. Use your hands (with medium pressure) to press it evenly across the bottom and up the sides. You want it pressed together until it is no longer crumbly. Smooth the bottom with a small measuring cup and run a spoon along the bottom edge to round out the crust. Do not pack down too hard.
- Pre-bake crust for 7 to 8 minutes. Remove from the oven and set on a cooling rack to let cool. To speed up the process, you can cool it at room temperature for 10-15 minutes and then place it in the freezer until it is completely cooled, which is about 20 minutes.
Key Lime Pie Filling
- Keep the oven set to 350°F for pie filling, or preheat again if baking pie later.
- In a stand mixer with the paddle attachment, mix together sweetened condensed milk, sour cream, egg yolks, key lime juice, and lime zest until smooth and creamy. Start on low until combined; then turn up to medium and beat for 2-3 minutes until fluffy. (This can also be done by an electric hand mixer)
- Pour the mixture into the cooled pie crust. Bake for 15 to 20 minutes, until only slightly jiggly in the center. Do not let it get brown; it should remain light in color.
- Remove from the oven and place on a cooling rack until cooled, about 30-45 minutes. Then cover and refrigerate for at least 3-6 hours or overnight or until serving. The longer the chill time the better.
- Garnish when ready to serve with homemade whipped cream.
Whipped Cream Topping
- In a stand mixer with a whisk attachment or an electric hand mixer, beat heavy cream, powdered sugar, and vanilla. About 3 to 4 minutes will give you medium peaks. If you want to pipe, go a little longer until the cream has defined stiff peaks.
- Spread or pipe the whipped cream onto the chilled pie. For an extra pop of flavor, garnish with a sprinkle of lime zest, lime slices, and some crushed graham crackers.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Seriously delicious. Key Lime Pie is one of my hubby’s favorites and he said this is the best one he has ever had. Bonus – it was really easy to make.
Thank you so very much! I am glad it was hubby approved. It’s my son’s absolute favorite pie and I love how I can whip this up so quickly whenever he requests one!
This pie was so fantastic!Thanks for the great recipe!
This recipe was easy to make and my family loves it every time I make it.
Made this for my husband and first thing he said is, reminds me of mom! She would make this pie for special occasions, but we never got the recipe. Thanks for such a delicious pie 🙂
We loooovvvee key lime pie and this one did not disappoint! So delicious, fresh and tangy!
This pie looks delicious
Thank you so much! It’s on my favorite pie list. Along with Chocolate Silk, Coconut Cream and Chocolate Peppermint. Ok, I guess I love pie 😉