There is nothing quite as scrumptious as a fresh homemade Key Lime Pie. In fact this is one of my favorite desserts. It is all gone now but just the thought if it is making my mouth water. It really is quite the easy pie to make even with a homemade graham cracker crust.
Are you a pie or cake person? Somedays I am absolutely convinced that I am a pie person but other days I swear that I am a cake person! You got to love pies with an easy graham cracker. They come together so quickly and taste so amazing. This pie, Rich Chocolate Pie, Lemon Chiffon Pie, and Strawberry Cream Cheese Pie are just a few of our favorites with a graham cracker crust.
Why this recipe works!
- This easy lime pie is so incredibly delicious. It will quickly become a family favorite for birthdays, holidays and potlucks.
- With a four ingredient crust and four ingredient filling this pie comes together quickly and easily with great results.
- All the ingredients for this scrumptious dessert are readily available at your local grocery store.
What are key limes?
The key lime is smaller, more yellow then green when ripe and has both a sweet and tart taste. These delectable little limes are usually only available during the summer months here in the United States however this pie is scrumptious made with Persian limes too. If you get the chance to make this delectable pie with honest to goodness key limes don’t pass up the chance. You will be delighted with the results and you can be the judge of which one you like better.
How do you make Key Lime Pie?
Start by mixing the graham crackers, melted butter, sugar, and cinnamon. Then press into a pie plate and bake in the oven for about 7 minutes. Let cool for about 30 minutes before starting the key lime filling. Next whisk together the sweetened condensed milk, lime juice, sour cream and lime zest. Pour into the cooled pie crust and bake for 9-10 minutes. Cool to room temperature before placing in the fridge to chill for at least 3 hours. While the pie is chilling place the bowl and beaters for whipping the cream in the freezer.
Once the pie has chilled using a stand or hand mixer with whisk attachment beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the fully chilled pie. If desired garnish with lime zest and lime slices.
Recipe notes and helpful tips
- Key limes are less tart than their Persian lime sisters however they are usually only available here in the United States during the summer months. I have found this pie just as delectable (albeit a little more tart) with Persian limes.
- Making your own graham cracker crust is a breeze and you use a spoon or the bottom of a metal measuring cup to press the crumbs into the pie plate. They both come in very handy on the sides and bottom edges.
- Do not bake this pie longer than the 9-10 minutes time. Little tiny bubbles will start to surface on the pie but you can barely see them.
- If preparing the whole pie in advance it is best to stabilize your whipped cream. That way you are not in the kitchen piping out your whipped cream at the last minute.
- Store loosely covered with plastic wrap for up to 3 days in the fridge. Or flash freeze by putting in the freezer until frozen then transfer to a Ziploc freezer bag. Freeze for up to 2 months. Thaw in the refrigerator.
- I would suggest making the stabilized whipped cream if you want the pie to look good for days. However if you are just preparing the crust and the filling in advance but not serving until later you could simply pipe on the whipped cream right before serving.
- For an extra speedy key lime pie buy a ready made graham cracker crust and used canned whipped cream.
More desserts you will love!
- Coconut Cream Pie
- Lemon Pound Cake
- Creamy Butterscotch Pie
- Easy Lemon Curd
- Watergate Salad
- Strawberry Cobbler
This post was originally published February 24, 2014 and was republished December 5, 2020 with new content.
PrintKey Lime Pie
This homemade key lime pie is an amazing treat! It’s a perfect combination of tart and sweet from key limes, and creaminess from sour cream. Refreshing, flavorful, and sure to please any crowd!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoon unsalted butter melted
- ⅓ cup sugar
- ¼ teaspoon ground cinnamon
Key Lime Pie Filling
- 2 (14 ounce) cans sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 2 tablespoons grated key lime zest
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degree.
- Mix the graham crackers, melted butter, sugar, and cinnamon. Then press into a 9 inch pie plate and bake in the oven for 7 minutes. Let cool for 30 minutes before starting the key lime filling.
- Preheat oven to 350 degrees. Whisk together the sweetened condensed milk, lime juice, sour cream and lime zest. Pour into the cooled pie crust and bake for 9-10 minutes. Cool to room temperature before placing in the fridge to chill for at least 3 hours. While the pie is chilling place the bowl and beaters for whipping the cream in the freezer.
- Once the pie has chilled using a stand or hand mixer with whisk attachment beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the fully chilled pie.
- If desired garnish with lime zest and lime slices.
Notes
- Key limes are less tart than their Persian lime sisters however they are usually only available here in the United States during the summer months. I have found this pie just as delectable (albeit a little more tart) with Persian limes.
- Making your own graham cracker crust is a breeze and you use a spoon or the bottom of a metal measuring cup to press the crumbs into the pie plate. They both come in very handy on the sides and bottom edges.
- Do not bake this pie longer than the 9-10 minutes time. Little tiny bubbles will start to surface on the pie but you can barely see them.
- If preparing the whole pie in advance it is best to stabilize your whipped cream. That way you are not in the kitchen piping out your whipped cream at the last minute.
- Store loosely covered with plastic wrap for up to 3 days in the fridge. Or flash freeze by putting in the freezer until frozen then transfer to a Ziploc freezer bag. Freeze for up to 2 months. Thaw in the refrigerator.
- I would suggest making the stabilized whipped cream if you want the pie to look good for days. However if you are just preparing the crust and the filling in advance but not serving until later you could simply pipe on the whipped cream right before serving.
- For an extra speedy key lime pie buy a ready made graham cracker crust and used canned whipped cream.
Keywords: best key lime pie recipe, how to make key lime pie, can you freeze key lime pie, what is key lime pie
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lpierce
I love this website!!!!!!! she is really talented at cooking!!!!!!!!!!!!
bpierce
Thanks a bunch. I try to create things that everyone will enjoy. Have a great day!
Lpierce
Thank you for making this great web site I really enjoy it.
lemonpie
Your pie looks so delicious.
it’s the first time I see greek yoghurt in a key lime pie recipe. What does yhe yoghurt change ?
bpierce
The yogurt makes the pie a little creamier and is a healthier alternative to sour cream. Happy cooking and thanks for visiting my site.
Erin | Dinners,Dishes and Dessert
This Key Lime Pie couldn’t look any more perfect!
katerina @ diethood.com
Oh my, this Key Lime Pie looks amazing! I can’t wait to try it!
★★★★★
Beti | easyweeknightrecipes
I love Key Lime Pie! This looks incredibly delicious!
★★★★★
Toni Dash
This is so good!! Everyone at my house was impressed!
★★★★★
Sara Welch
A classic recipe that never goes out of style! Served this for dessert last night and the whole family loved it! Hands down delicious!
★★★★★
Allyson Zea
This is one of my all-time favorite pie recipes! Thanks for the easy to follow a recipe
Kevin
There is no better pie! I have to make this!
★★★★★
Janet Simoneaux-Tucker
Being born and raised in Florida, I am a total key lime pie snob. But I am here to tell you, this pie is EXCEPTIONAL and if I could give it 10 stars, I would!! It is the only recipe I will ever use now. It is absolutely delicious!
★★★★★
Beth Pierce
Thanks so much Janet! That is very sweet. I love a good key lime pie! In fact it very well might be my favorite.
Lily
This was such a beautiful pie, so bright and delicious! I brought this out after dinner to the table and everyone was so excited, the flavors just reminded me of a Mexico vacation 😊
★★★★★
Katie
I always request key lime pie for Thanksgiving! Can’t wait to try this one.
★★★★★
Natasha
I am definitely a pie person and I love this recipe! I made this pie yesterday. It’s wonderful! I made so many of your recipes, and they all turned out gorgeous and delicious! Thank you so much for your hard work!
★★★★★
Maribeth
This recipe is a winner! I did some tweaks, including adding zest, which really pumped up the lime flavor. And it’s best to let it chill at least three hours. I couldn’t wait and it was a little runny after two hours.
★★★★★
Beth Pierce
So glad that you liked it. There is lime zest in the recipe and you are correct a good chilling time is necessary.
Dannii
This looks so light and fresh! Perfect for a hot summer day!
★★★★★
Jeannette
What a perfect Easter dessert! So good to make ahead of time and leave in the fridge before serving. The zest is perfect to finish a meal with!
★★★★★
Jo
Now I found the perfect recipe for key lime pie! Definitely making this again!
★★★★★
Danielle Wolter
What a huge hit! This pie came out so yummy, I can’t wait to make it again. We specially loved the crust on it!
★★★★★
Allyssa
lime is one of my favorite recipe! This is amazing! so excited to try this. Thank you so much for sharing!
★★★★★
Marie-Charlotte Chatelain
This recipe is just what I’ve been looking for for Mother’s Day! LOVE this so much! As soon as I find some proper limes, this will be tried!
★★★★★
Sharon
When the weather warms up this is one of my favorite treats to make. Tart and sweet!
★★★★★
Alison
I absolutely love key lime pie this time of year! So tart, and sweet at the same time!
★★★★★
Michelle
Such a delicious and beautiful dessert! Loved how easily the crust came together, and the filling was just divine!
★★★★★
maryanne
I’ve never made key lime pie before, but this recipe sounds incredible! And the photos are mouth-watering! Can’t wait to try this!
★★★★★
monika
How many GRAMS is that of graham crackers? I ask because I don’t use graham crackers…I only have Petit Beurre biscuits at home. Thank you.
Beth Pierce
About 150 grams
Emily Liao
This key lime pie was perfect! Everyone enjoyed it.
★★★★★
Tara
Oh yum! Such a wonderful and refreshing summertime pie! This looks so good and I love that creamy texture.
★★★★★
Andrea
Oh my, this is heaven in pie form. Excited that now I can make my favorite pie any time I want.
★★★★★
Biana
Love Key lime pie! Such a delicious flavor, a perfect summer dessert.
★★★★★
Kara
The sour cream made it extra creamy. I spread the whipped cream over the top instead of piping it. Perfection! I could eat this all summer long and not get tired of it. 🙂
★★★★★
Betsy
So creamy! And the sweetness and tartness are absolutely spot on! Perfection. Love this pie!
★★★★★