Easy Key Lime Pie
If you’ve been craving a delicious key lime pie then you’ve arrived at the right place!
This easy recipe is perfect for first time bakers and pie lovers alike. Our recipe includes a yummy graham cracker crust and fresh key lime juice. And we show you how to use bottled key lime juice that you can get at your grocery store.
Key Lime Pie was invented by a Key West, South Florida cook, called Aunt Sally and there are many recipe variations out there. This one is sure to be a family favorite!
So let’s gt started with your Key Lime Pie!
Ingredients
Before starting, head to the grocery store and get all the ingredients you need. For equipment, be sure to have a large mixing bowl.
- Fresh Key limes
- Graham Crumbs
- White sugar
- Egg yolks
- Sweetened condensed milk
- Unsalted butter
- Whipping Cream
How to make the best Key lime pie
This yummy pie is usually made with a Graham cracker crust, and our version includes a stove-top style filling that includes egg yolks, condensed milk, and fresh Key lime juice – for a great tangy flavor.
Did you know that Key lime pie is the official state pie of Florida? So the next time you are visiting, be sure to order up this perfect dessert for your whole family to enjoy. 🙂
It is possible to use a convection oven, but I wanted to see if I could create a Key lime pie filling the same way I make my lemon meringue pie – on the stove top.
Tips
- The ingredients for this recipe are similar to my lemon pie recipe, however, instead of using cornstarch as a thickener – we use sweetened condensed milk. It’s the combination of this and the lime juice that causes the filling to thicken nicely.
- Mix the sweetened condensed milk and egg yolks first until they are really creamy, then gradually add the Key lime juice.
- Cook the filling on medium to low heat and stir constantly so it doesn’t burn.
- Double the recipe and enjoy one pie now and freeze the other!
FAQS
What’s the difference between Key limes and Persian limes?
It seems to be more about color and size than taste, although some will say that Key limes are more tart.
According to Southern Living: “Limes grown in the Florida Keys tend to be small with a distinctive lime flavor that is tart, but not too acidic with a very distinct aroma. Grocery store limes, generally speaking, are Persian limes, which are larger and tarter than their Florida cousins.”
Does lime juice thicken condensed milk?
Yes, it’s the combination of the two ingredients that thickens your Key lime pie filling.
How do you thicken Key lime pie?
Using a wire whisk, or the whisk attachment on your stand mixer, keep stirring the sweetened condensed milk and egg yolks in a saucepan over medium to low heat while gradually adding the lime juice. Your filling mixture should slowly thicken.
Why did my Key lime filling curdle?
Using whole fresh milk instead of sweetened condensed milk will cause the filling to curdle.
Should I use fresh Key limes or bottled Key lime juice?
It’s really up to you. I’ve used both and don’t really see a difference, but it’s also what’s available in your local grocery stores. Typically you can find Key limes in the produce section, and you want to use fresh Key lime zest for the whipped topping.
How to serve Key lime pie
Always use a sharp knife to cut your Key lime pie into slices.
You can add a couple of lime slices as a garnish.
How to store pie
Once cool, store your pie in an airtight container, or use plastic wrap.
In a refrigerator, your pie should last about three days.
Key lime pies freeze really well for about two months.
Recipe variations
If you’re looking to mix things up a bit, you can change the topping.
We use whipped cream, but others have had success with a meringue topping.
We give you instructions to make your own Graham cracker crust, which is easy to do, but you can also use a ready made pie crust.
If you can’t find bottled Key lime juice or even Key limes, you can use regular limes. Make sure to add plenty of sugar as they tend to be more tart.
Wrapping up
I wish I could share a piece of this melt-in-your-mouth real Key lime pie right now.
OMG it is so good!
Here is the recipe, with step-by-step instructions.
In my opinion, It’s the best Key lime pie recipe ever!
If you love it as much as I do, please give it a 5 star rating.
Enjoy!
THANKS SO MUCH for following and being part of the Pie Lady Bakes community where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free!
See you soon!
Judy
★★★★★
If you have made this delicious Key lime pie, I would love to hear about it in the comments below and be sure to give it a 5 star rating!
★★★★★
Want more delicious easy desserts?
Easy Key Lime Pie Recipe
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Equipment
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter
- 1/4 cup white sugar
- 4 large eggs - room temperature
- 1 14 oz can sweetened condensed milk
- 1/3 cup key lime juice
- 2 cups heavy cream - whipping cream
- 2 tbsp key lime zest
Instructions
Graham cracker crust:
- Put the graham crackers in a zip lock bag and use a rolling pin to crush them. Or if you have a food processor crush them in seconds!
- Mix the melted butter, sugar and graham cracker crumbs together
- Spray your pie plate with Pam Baking Spray
- Press the graham cracker crumb mixture into the pie plate and bake at 350F for 8 minutes
- Remove from oven and let it cool on a wire rack
To make the stove top key lime pie filling:
- Separate the eggs into a medium bowl, (TIP: put the egg whites in the freezer!)
- Beat the egg yolks in a large saucepan until thick with medium speed on your mixer.
- Stir in the condensed milk and key lime juice
- Cook on the stove on medium-low, stirring constantly until the mixture starts to thicken. Don’t leave it or it will stick to the pan and we don’t want that to happen!
- Once the filling has thickened, remove from heat and let it cool just a bit. Pour it into the graham cracker crust pie shell and set aside to cool.
- Garnish with Whipped Heavy Cream, Lime Zest and thin slices of fresh lime. This is the very best key lime pie you will ever make!
VIDEO
Notes
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
Claire
Could this delicious looking pie be made in a tart pan? Thank you for sharing!
Hi Kathy – that’s a great idea! Yes you can do that.
Can this filling be frozen?
Hi Sandie – I’ve never frozen it myself, not sure how the condensed milk would react to that. It will keep in the fridge for a few days though if you want to make it ahead.
Hi there, getting ready to make this when I noticed a 1/4 cup of white sugar that is not included in the directions… misprint or does that go in the whipped cream…or what? Thanks
Hi Patti! The 1/4 cup of sugar is for the whipped cream, thanks for catching this! I’ll be sure to make the adjustment. Thanks so much.
Oh, I have to make your KeyLime pie asap! Looks fantastic! Would love a slice right now 🙂
I wish you could share a piece of this, too 🙂 I looove Key Lime Pie, but have never made it – yours looks amazing! I’m pinning! Glad you’re safe & sound in Florida!
Thanks Patricia! Yes we are enjoying the weather now and key lime pie! 🙂
Oh this looks amazing. I’m a huge fan of key lime pie – so tasty 🙂
Oh my, this sounds delicious! I haven’t had key lime pie in so long – major cravings happening over here right now 🙂
Easy is my middle name. I needed this recipe and can’t wait to try it!
Thanks Florentina! It seems those are the recipes I’m drawn to these days. 🙂
Key lime Pie is one of our absolute favorites!! Hubby and I once had a throw down for two different recipes — my crust won and his filling won. We had a blast doing it. I’ll have to try your recipe!
That sounds like fun! Thanks Marisa. 🙂
Perfection, indeed!! yum!
This looks delicious! I’ve never made it on my own, but i’ll have to give it a try. And graham cracker crusts are the absolute best!
Thanks Michelle! Yes I love making graham cracker crusts and also buying them! LOL!
You know I have never had key lime pie…but is sure looks good. I should give it a try!!
You should, it has a velvety soft texture – quite different from lemon meringue. Thanks Gloria!
I love key lime pie!!!!! It’s one of my favorites! Your recipe sounds great! Pinned!
Thanks Sharee! It’s my new favourite.
I would love a piece of that pie right now. I’ve been coming across a lot of desserts lately which make use of sweetened condensed milk. Guess I’m in a creamy phase 🙂
Hi Lydia! Yes I can relate to that. The only recipe I had for a long time that used sweetened condensed milk was called Hello Dolly’s – my Mom used to make them. I think they were also called Magic Cookie Bar.
Wow. It sounds like you have had quite the weather in Florida. While I am not jealous of that, I certainly am jealous of your temperatures (it’s blistering cold here in Boston. .. but I am thanking the heavens that the blizzard of all blizzards shifted and will not be dumping it’s fury on Boston).
But enough about the weather. . .can I tell you how impressed I am that you managed to whip up this scrumptious key lime pie in an RV. That is quite the feat and it came out wonderfully.
Thanks so much Lynn! And I’m very happy for you that the storm shifted.
Love KeyLime Pie … and this easy version is bound to make 5th wheel camping a luxury! Wonder if I could manage it at my tent campsite? … better talk the husband into getting me that 57 Canned Spam Camper!!
LOL Noel – I think as long as you have a hotplate you are good to go!