Classic Key Lime Pie Recipe (with Video)
Classic Key lime pie is a favorite summertime dessert! This key lime pie recipe is easy to make, creating a smooth and creamy filling for the graham cracker crust.
One of my intentions for this new year was to create, revisit and post some classic recipes here on the blog. As a self-taught baker, after mastering the basics, I spend a lot of time trying to come up with new recipes with unique flavor combinations and realized I tend to leave out the classics that we all love so much. To fix that, I’ve been posting some of my favorite classic recipes for you guys that I use daily in my kitchen. So far, I’ve shared with you my classic vanilla cupcake recipe, classic chocolate cake recipe and today, this classic key lime pie recipe!
Isn’t key lime pie the best?
What classic recipes do you find yourself making over and over again? For me, this classic key lime pie recipe!
I’ve always been a citrus fan but surprisingly key lime pie was never on my favorite list until last year when I had a killer slice at a local restaurant that changed everything and since then I’ve been chasing all things key limes everywhere. Even on a recent trip to Whole Foods in DC where I tried their mini key lime pie tarts and just had to make myself a pie when I got home.
(Totally off-topic: I don’t live in a city with a Whole Foods Market, which is extremely sad. So whenever I travel to another city, it’s a destination to ravel in! Consider yourself blessed my friends if you have whole foods in your city/town).
Ok back to the recipe!
When researching recipes for the homemade key lime pie recipe, I realized all the classic recipes use sweetened condensed milk. This is not a usual ingredient in my kitchen (no reason at all) so I was skeptical at first but I knew it must be the secret to a killer key lime pie, so I went with it. Most of the recipes are similar; graham cracker crust, condensed milk, egg yolks and key lime juice. Seems easy if you ask me. So I adapted a few… more for the ratios and I added a bit of coconut cream as well to mine because you know coconut and lime = freaking amazing. (Just see this coconut key lime bread if you are in doubt)
Of course, for a more classic key lime pie recipe, you can leave the coconut cream out, as I did in the recipe below.
The resulting pie is a creamy, sweet, tart pie with a rich key lime flavor. It’s truly incredible and the very reason it is a classic summer recipe!!
If you are trying this recipe, here are real-life comments from bakers who tried and LOVED this recipe on Pinterest: https://www.pinterest.com/pin/56787645278501848/activity/tried
Classic Key Lime Pie Recipe
Classic Key lime pie is a favorite summer time dessert! This key lime pie recipe is easy to make, creating a smooth and creamy filling for the graham cracker crust.
Ingredients
For the Crust:
- 1 ¼ cup graham cracker crumbs (or 1 sleeve graham crackers finely processed)
- 2 tablespoons granulated sugar
- 5 tablespoon butter, melted
For the Filling:
- 1 14-oz can sweetened condensed milk
- 4 large egg yolks
- ½ cup key lime juice (freshly squeezed or bottled)
- 2 teaspoons lime zest
For the Topping:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar (optional)
Instructions
To make the Crust:
- Preheat oven to 350 degrees F. Prepare a 9-inch pie dish by lightly spraying the inside with cooking spray. Set aside.
- In a medium bowl, mix the graham cracker crumbs, sugar and melted butter. Stir until combined and resembles wet sand. Press mixture into the bottom and sides of a 9-inch pie dish.
- Bake crust for 8-10 minutes, or until golden. Remove crust from oven and let cool completely. (You can stick it in the fridge while you prepare the filling)
To make the filling:
- In another medium bowl, whisk together the condensed milk and egg yolks until smooth and slightly thickened. Add in key lime juice and zest. Whisk mixture for about a minute, until well combined and thickened.
- Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.
- When ready to serve, using an electric mixer, whisk the cold heavy cream and sugar (if using) on medium-high speed until soft peaks form.
- Top pie with whipped cream.
Notes
- NOTES: For a coconut key lime pie, add ⅓ cup coconut cream (NOT coconut milk) to the filling. Top pie with toasted coconut flakes when ready to serve. It's really good!!
- You can also use regular lime juice if you don' have key lime use. Just note that it would be a little bit more tart.
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Tools I used in this recipe:
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Looks fabulous! One of the recipes I would like to try!
Thanks! I hope you try it!!
It’s “revel” actually. My GF is the spelling nazi……keeps my syntax on the ball.
Great recipe.
Absolutely the best Key Lime pie ever! And so easy too…I’ve made 3 of them already and they all turned out great!
That’s so great to hear 🙂
Z, I love key lime pie. . stunning, beautiful and can’t wait to try this! and i love the coconut cream addition!
You know coconut always makes an appearance 🙂
I always have sweetened condensed milk on hand ever since I discovered no-churn ice cream and magic layer bars. Now to find key lime juice…
Oh I am so behind times!!
I am such a fan of classic key lime pie. I love that you are going to be exploring more classics!
Thanks Jocelyn!
Totally yum, Zainab! 🙂
Ooooh! You got the key lime, I got the lemon meringue, let’s have a partaaaaaay!
let’s please!! Your cupcakes are amazing!
KLP (we go way back so I can abbreviate it 😉 ) is one of my favorites! After trying it in Miami I’ve been hooked ever since. Your version looks so simple but packed with delicious, zesty flavor. Must try!
Hhaha I love that you go way back with KLP!!
You absolutely can not beat a classic. Thank you for this recipe. You just made my day!
Aww thanks Jen!
I LOVE key lime pie! This is gorgeous! 😀
Thanks jess!
Key lime pie is one of my top three favorite pies! I love the sweet tartness of it. And I love how easy this classic recipe is, too!
Thanks Steph!!
What a beautiful dish! I adore key lime pie, I have got to try this!
Thanks!!
Love your surprisingly minimalist ingredients list! This looks super yum and I’m obsessed with the sweetened condensed milk- that stuff does wonders!
Thanks Medha!! It really does wonder.
mmm! key lime pie is my dad’s fave, and we always get one from publix when we’re on vacation. now that i love in a city with publix, my parents always want to get one when they come to visit. publix also has a mango key lime pie & coconut key lime pie…i’m dying to try them both. but i also want to make my own! yours looks fab.
Uhmmm? mango key lime pie? that sounds amazing!!!
My husband’s favorite thing to get from the WF bakery is a slice of their key lime pie. I think I might have to surprise him and make your version, it looks amazing!
You should!! He will love it!
You can’t argue with the classics — they’re a classic for a reason! This is one of my favorite pies ever, and it’s gorgeous! Pinned. 🙂
I totally agree!!
Oh, yummy! I really wish I could reach through the screen and have a slice 🙂
This key lime pie does look heavenly and creamy! I’m not a fan of key lime but you got me hooked on this one. And Whole Foods? Come and visit me here. There’s one nearby.
I will kill to live nearby one! So jealous!!
What a perfect new year’s resolution – nothing beats the classics! I need to make this pie, it looks perfect! anthony loves key lime pie!
I’m trying to actually keep this one!
Oh bliss! Key Lime Pie is one of my favourite things ever, I really have to make it again, this looks perfect!
Thanks Annie!!
I just LOVE how simple this is! I am a big citrus fan! I’m loving all of your classic recipes 🙂
Thanks Ashley!
This key lime pie looks so elegant and beautiful.
Thanks Chineka!
I am SO embarrassed to admit that I’ve never made a key lime pie before. But I’m saving your recipe to remind me to make one!
Uhmm! You need to make one my dear!!
I LOVE the idea of going back to basics and posting the classics! Sometimes I think we as bloggers try to get too fancy and it ends up being way too much. When it comes to key lime pie, I love that this is simple and full of the flavors I LOVE.
I totally agree! We like complicating things sometimes when really all you need are the classics!!
Key lime pie is one of my favorite desserts, but I’ve never made it. Your gorgeous pie is inspiring me!
I love key lime pie!! Yours came out gorgeous!!
The original key lime pie was created in the FL keys. There was no refrigeration at that time, so their milk source was cans of condensed milk. Add lots of free roaming chickens and lots of native lime trees, mix and voila—- key lime pie. In the truly original recipe, which I don’t recommend, the pie is not baked. The acid in the limes ‘cooks’ the pie (a la ceviche). Thanks for posting this recipe. I needed it to add to my recipe collection. I’m done with those 3×5 cards.
Pam, I am glad you like the recipe. So good to know the origins of the original recipe. Never thought of that.
I love Keylime Pie one of my fave deserts!! I’m going to make some strawberry glaze for a little sweet addition. A hack to juicing keylimes is to use a garlic press.
Thanks so much for the lovely recipe! I wanted to make it a coconut key lime pie but I didn’t have cream of coconut, so I just added a teaspoon of coconut extract as well as a half cup of sour cream. I love the eggs in the recipe. Makes it more custardy. Other recipes without eggs just cannot be very good. I also added some flaked sweetened coconut and a bit of chopped nuts in the crust! Wowzers! Omg it was HEAVENLY!!! This it’s definitely a winner!
Just made this last night and it is AMAZING!
Hi Kat! I am so glad to hear that.
Hey! This looks so good… im making it today but with mini tart shells!
Let me know how they turn out! What a great idea.
Could I cook this over a double boiler for a filling for cupcakes? If so, how long would it need to cook for or to what temperature would it need to be cooked to? Thank you!
Amazing keylime pie!!! I’m using this recipe for the 3rd time today….well 4th, making this pie for my husband’s office for a Halloween get together tomorrow! Soooo good. Thanks for the recipe!!!
This is a dumb question I’m sure, but I don’t want to do it wrong. Do I cook the sweetened condensed milk and egg mixture, or just mix it together and pour it in the shell? Thanks!
I’m an idiot! I answered my question!
Thanks!
I’m glad you got it!
Hi Merianne! There is nothing like a dumb question 🙂 You whisk it all in a bowl and pour into shell. No need to cook mixture first. Do let me know how it turns out Happy Thanksgiving!
This recipe is SO great! I only made a small change, as I added 1 tablespoon of sugar to the whipped cream just to sweeten up the plain whipping cream. I also added rhe tiniest bit of green food coloring to be sure the egg yolks did not change the pie into a yellow color. Turned out great, and I can’t wait to do it again!
Hi Campbell! I am so glad you love this recipe. It is one of my favorites 🙂 Thanks for coming back and letting us know. IF you did post a picture, I would love to see it. Feel free to tag me (@blahnikbaker) on FB, Twitter or Instagram.
I’m in the middle of making this right now! Smells heavenly. Quick question- can I refrigerate the filing while I wait for the crust to cool? Thanks!
Yes, you can 🙂 or even better, throw the crust in the refrigerator or freezer to cool faster! Hope you enjoy it!
Made my first key lime pie with this recipe and it was perfect! A nice refreshing taste! I ate two slices in one sitting
So glad to hear you loved this recipe! it’s one of my family’s favorite.
I made your pie last evening for our Friendsgiving dinner today. It was simple and looked great. This is one of my favorite pies to make. It was requested by one of our friends to be put on the menu. I am looking forward to tasting it.
So glad to hear you and your friends loved this pie!! Have a happy Thanksgiving dinner 🙂
Absolutely delicious!! My boyfriend loves Key Lime pie and he said it was the best he’s ever had…made it for his birthday. Definitely will be making this pie again, and it was so easy! Thanks so much for the incredible recipe.
What is “coconut cream”?
https://www.amazon.com/Goya-Foods-Cream-Coconut-15/dp/B004IMOIJA/ref=sxin_7_wf_dsk_ap_sisa_0o_wf?almBrandId=VUZHIFdob2xlIEZvb2Rz&crid=21K29D9LP51NK&cv_ct_cx=coconut+cream&dchild=1&fpw=alm&keywords=coconut+cream&pd_rd_i=B004IMOIJA&pd_rd_r=f6761780-f333-4137-aafc-12a9ed1ae050&pd_rd_w=Nugrx&pd_rd_wg=GT4a3&pf_rd_p=7bb1cd12-d4e8-489d-a8b3-1fe8a58ef54d&pf_rd_r=H0JHMNCW7YV3HEPNEXMG&qid=1598315504&sprefix=coconut+cream%2Caps%2C285&sr=1-3-de796a8d-a42f-4211-bede-243b78faef8a
Can you double the filling recipe and make a 10 in. pie to make a deeper filling?
Yes, you can. Just be sure not to overfill the pie pan you use and it may overflow. I would do this recipe 1.5x to be able to bake in a 10.in pie plate.
I am trying this recipe, and I am sure it will be great. What I didn’t see was all the organization you all support. I am sorry but I don’t support Black Lives Matter, I believe ALL LIVES matter, put the fact that I believe that organization is a terrorist group. Thank you for the recipe though.
My key lime pie did not set at all, i don’t know what i did wrong. Maybe i put too much key lime juice. It came out like a pudding almost.
I should mention i added the coconut cream, so maybe too much liquid. Wish i knew how to adjust accordingly…
Hi Mon, so sorry to hear that the pie didn’t set. It is hard to troubleshoot when I am not in the kitchen with you. The coconut cream (if you used coconut cream or cream of coconut) will not impact the setting.
Would this recipe fit into a 9” or 11” tart pan with removable bottom?
It would fit in both however know that the “height” of the pie will be different.
Could I freeze the filling and make it another time? Thanks!
I haven’t tried freezing the filling, so I can’t say how it would turn out. Feel free to try it.