Key Lime Pie is the best summer dessert! This EASY Key Lime Pie recipe is part creamy, part tart, and all the way delicious. No outdoor BBQ or family celebration is complete without this perfect pie.
Key Lime Pie
This Key Lime Pie Recipe is the type of recipe that takes a Summer party from good to great. I don’t think any bbq or family get together is complete without a slice of creamy, tart, delicious, EASY Key Lime Pie. You’ll be the star of the show when you show up with this delicious tart, covered in homemade whipped cream, and atop a simple graham cracker crust. What could be better?
This BEST Key Lime Pie Recipe has me so excited for Summer Recipes. I can’t wait to break out the grill and make Mexican Grilled Corn, Chicken Burgers, Salmon with Avocado Salsa, and more. We will wash it all down with a Skinny Margarita and finish it off with a slice of this PERFECT Key Lime Pie. Wanna join?
What is the difference between Key Limes and Regular Limes?
Key Limes, often called Mexican or West Indian Limes, used to be commercially grown in Key West, hence their name. A hurricane in the 1920’s knocked out most of the groves, which led to the limes we see more today being grown instead. Key Limes are more aromatic than a regular lime and typically have a more floral and tarter flavor. They are smaller and more yellow than a regular lime.
Although they are less common in the USA, you’re more likely to find them around than world than our normal limes. You REALLY can taste the difference between typical lime juice and key lime juice, so put in the effort to finding them if you can! They’re SO good.
When are key limes in season?
Key Limes are in season in the US from June through August, but you should be able to get them year round, especially at stores like Whole Foods.
Do you have to make homemade whipped cream for this Key Lime Pie Recipe?
We love homemade whipped cream so we prefer that, but you don’t have to! I also love cool whip topping this pie recipe.
Tips for making Key Lime Pie:
- Allow the pie filling to cool and thicken on the counter while your graham cracker crust bakes.
- Cool your crust COMPLETELY before adding in the filling.
- If your crust seems to be sticking to the pie plate when you’re ready to serve, one trick that works like a charm is filling a large bowl with warm water and dipping the bottom of the pie plate into the water for a bit to loosen the crust. Do not submerge the pie, you’re just putting the bottom of the pie plate in the water to add some heat; release the crust.
- Refrigerate for at least 3 hours before serving. This will give your pie time to come to the right texture. Good luck holding out that long…when I know the Best Key Lime Pie Recipe is waiting for me…I have very little self control!
Best Summer Pie Recipe
I have been SO into Pies and Tarts lately. We have made so many that are so easy, and always crowd pleasers. I hope you have time to check out some of our favorites like Sour Cream Lemon Pie, Cherry Pie, French Silk Pie, Fresh Strawberry Pie, Crock Pot Pecan Pie, Butterscotch Pie, and of course Easy Peach Cobbler.
Some other EASY Summer Desserts that we find ourselves making again and again include S’mores Cookies, Homemade Brownies, Apple Pie Cupcakes, and Oreo Poke Cake. OMG Summer, you can get here any time…we are ready!
As the weather gets warmer, I need more cool pies and tarts in my life. This EASY Key Lime Pie Recipe is my EVERYTHING and I cannot get enough. You can use a larger pie plate to create more of a Key Lime Tart, or a smaller pan for a true Deep Dish Key Lime Pie. Don’t forget to cover it in as much whipped cream as possible. You can peruse all of our dessert recipes if this pie isn’t quite what you were looking for.
See the recipe card below for details on How to Make Key Lime Pie. Enjoy!
Key Lime Pie Recipe
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Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs 213 grams (about 12 cracker sheets)
- 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
- ⅓ cup granulated sugar 67 grams
- ¼ teaspoon sea salt optional
For the Pie
- 4 teaspoons grated lime zest 8 grams, from 2 Persian limes
- 4 large egg yolks 56 grams
- 14 ounces sweetened condensed milk 396 grams (1 can)
- ½ cup freshly squeezed lime juice 114 grams, from 10-12 key limes or 4 Persian limes
For Topping
- Stabilized Whipped Cream (or cool whip)-click for recipe
- Lime slices/wheels
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Graham Cracker Crust
- Preheat oven to 350°F.
- In a medium bowl, mix the graham cracker crumbs, melted butter, sugar and salt until well combined. The mixture will resemble wet sand.1½ cups graham cracker crumbs, 6 tablespoons unsalted butter, ⅓ cup granulated sugar, ¼ teaspoon sea salt
- Press the crust mixture evenly and firmly into the bottom and (almost all of the way) up the sides of the pie dish. (Do NOT cover the pans lip with crumbs.) Use the bottom of a measuring cup or of a flat-bottomed glass to press the crumbs into a crust, if desired.
- Bake the crust for 9 minutes. Transfer the cooked crust to a cooking rack and cool 30 minutes before adding the pie filling.
For the Pie
- In a medium-sized mixing bowl, whisk together the zest and yolks for 2 minutes. Whisk in the condensed milk and then add the juice and beat well. While the crust cooks and cools, set the lime pie filling aside at room temperature to thicken.4 teaspoons grated lime zest, 4 large egg yolks, 14 ounces sweetened condensed milk, ½ cup freshly squeezed lime juice
- Pour the filling into the cooled crust and bake until the center is just set, but it still a little wiggly, 15-17 minutes.
- Transfer the pie to a cooling rack and let cool completely.
- Cover the pie, tightly, with plastic wrap and refrigerate at least 3 hours and up to 24 hours, before serving.
For Topping
- Up to 2 hours before serving, top the pie with sweetened, freshly whipped cream. Garnish with twisted lime wheels or thin lime slices.Lime slices/wheels, Stabilized Whipped Cream
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- I use a 9-inch pie pan for this pie, but an 8-inch pie pan or a 9-inch tart pan work just as well.
- Note – If the pie sticks to the pie pan when ready to serve, fill a large bowl with very warm water, and dip the bottom of the pie pan in the warm water to loosen the crust.
- Allow the pie filling to cool and thicken on the counter while your graham cracker crust bakes.
- Cool your crust COMPLETELY before adding in the filling.
- If your crust seems to be sticking to the pie plate when you're ready to serve, one trick that works like a charm is filling a large bowl with warm water and dipping the bottom of the pie plate into the water for a bit to loosen the crust. Do not submerge the pie, you're just putting the bottom of the pie plate in the water to add some heat; release the crust.
- Refrigerate for at least 3 hours before serving. This will give your pie time to come to the right texture. Good luck holding out that long...when I know the Best Key Lime Pie Recipe is waiting for me...I have very little self control!
- Nutritional information does not include toppings.
Nutrition Information
Nice sharing, i like lime pie, now got new idea on how to do it.
Hope you love the recipe!
Is the nutrition info that is shown for the entire pie, or per serving?
It should be for one piece, 1/8 of the pie.
Hot days really do call for cold desserts! I love the flavor key lime pie. I haven’t made it in a while, so I’ll have to try your recipe! It looks DELICIOUS.
Thank you so much Ashley!