Our Favorite Key Lime Pie
4.2
(42)
To construct our best Key lime pie recipe, we tested several of the top-rated recipes in our archives and combined elements we loved about each into one winning dessert. We started with fresh Key limes (named for the Florida Keys), which have a floral lime flavor and inherent bitterness that balances perfectly with the sweetened condensed milk in the pie filling. Key limes can be tricky to find in some local grocery stores, but there are many great places to buy citrus online, such as Weee!. You could sub in regular lime (e.g., Persian lime) juice if need be, which is more tart—but be sure to use fresh juice. Shelf-stable bottled Key lime juice can be astringent, and for such a simple filling, using good ingredients is essential. We also found that cutting the filling with a small amount of fresh lemon juice tempers the intensity of the lime and results in a perfectly tangy-sweet custard.
We tweaked the typical homemade graham cracker crust by adding a dash of cinnamon for warmth. Blind-baking the pie crust before adding the key lime filling ensures it stays crunchy. Finally, we opted for whipped cream over a meringue topping because we like how the rich creaminess of the former balances the tart pie.
Looking to prep a summer party dessert ahead of time? Once cooled to room temperature, the pie can stay in the fridge loosely covered for up to two days.
Editor’s note: This recipe was originally published in June 2015. Read More: The Best Ways to Use Leftover Egg Whites.
Recipe information
Total Time
1 hour, plus cooling time
Yield
1 (9") pie
Ingredients
For the crust:
For the filling:
For the topping:
Special Equipment:
Preparation
Make the crust:
Step 1
Place rack in the center of oven and preheat to 350°F.
Step 2
Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
Step 3
Bake pie crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
Make the filling and bake pie:
Step 4
Whisk condensed milk and yolks together in a large bowl. Add Key lime and lemon juices and whisk until well-combined (mixture will thicken slightly).
Step 5
Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
Do Ahead: Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
Make the topping:
Step 6
When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
Leave a Review
Reviews (42)
Back to TopThis is a solid key lime pie and a keeper recipe, even if I might try a few more for fun. It's just so easy. I followed notes to cut the butter in the crust to 4T from 6T but then ended up adding all 6 when the crust didn't hold together.
AnneNJ
Montclair, NJ
7/8/2024
This is had work! Juicing the little limes made my arthritic hands ache - a lot. I used a pastry roller to make them juicy. I followed the suggestion of 2X the lime juice recommended. It's good but took me ~5 hrs from start to finish. And I made a second one the next day- slow learner!
Anonymous
Des Moines IA
6/7/2024
a question. Could I substitute Coconut cream or milk for the condensed milk? Need to be diary free
Patricia Lindgren
Cold Spring
4/4/2024
I rated this 4 stars as is, but it is 5+ the way I make it... As some reviewers suggested, I doubled the filling to bake in a 10" pyrex pie plated. I wasn't paying enough attention, so while the condensed milk, egg yolks, and lemon juice were doubled, I accidentally QUADRUPLED the lime juice. This was the best key lime pie I've ever had, and now I always make it this way, and my family asks for it all the time. Most key lime pies I find to be cloyingly sweet, and I always wish they were more tart... this is how to do it. The extra lime juice does not seem to affect baking time, and the filling still sets up nicely when chilled. So, so good... I may have written this same review before (I don't remember) but I'm baking it again now and just can't help myself - I need the world to know about adding extra lime juice if you think your pie is too sweet.
RachelJoy
The Berkshires
12/23/2021
Made it for family. The consensus was that the crust was too thick and too sweet. Not enough filling. Topped it with meringue, which was okay. (I could use a dependable meringue recipe.)
jaevans
Milwaukee
6/5/2021
I made this recipe for the first time and made two versions, one as indicated and one gluten free. both were a hit. I used Marie biscuits instead of Graham crackers. Im not an experienced baker but found this so tasty and I love the lime tang.
IanK
Soldiers Hill (Australia)
5/31/2021
Sometimes I make the crust out of crushed gingersnaps or coconut cookies. Have also found that topping the pie with a blueberry sauce is very tasty. Plus guests are surprised when what they thought was blueberry pie is key lime pie
bigcue
Vancouver, BC
5/22/2021
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