Key Lime Pie Recipe

There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week. 

THIS IS THE BEST KEY LIME PIE RECIPE EVER!! 
Phew. 
Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served. 

What Ingredients are Needed for Key Lime Pie?
This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Here is your grocery list:
Graham Cracker Crust (graham cracker crumbs, butter, sugar)
Sweetened Condensed Milk – give the pie it’s sweetness and creaminess
Sour Cream – adds creaminess and tartness
Lime Zest – flavor, flavor, flavor
Lime Juice – squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
Egg Yolks – add so much richness
Stabilized Whipped Cream
The measurements for each ingredient can be found in the recipe card below.

How to Make a Key Lime Pie Recipe
And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:
Make a graham cracker crust and let it cool.
Whisk all the filling ingredients together in a bowl.
Pour into the prepared pie crust.
Bake and then cool.
Serve with whipped cream on top.

All of these steps can be found in the recipe card below.

What is the Difference Between Key Lime and Regular Lime?
Key limes are more aromatic, with more tart and more floral juice. They are smaller than regular limes, and are slightly yellow in color.
What Can You Substitute for Key Lime?
You can substitute half fresh lemon juice and half fresh lime juice for key lime.

How to Decorate a Key Lime Pie
Key lime pies are tart so I like a dollop of whipped cream on the top. I prefer using stabilized whipped cream so that the whipped cream holds its shape and is extra pretty. Place the whipped cream in a piping bag with a large decorating tip.
Holding the bag straight up and down, give it a good squeeze over the top of the slice of pie and then slowly lessen the pressure as you life up. Then stop squeezing and pull the tip away from the pie creating that sharp peak.
I also think it’s super pretty to sprinkle some lime zest on top to give it some extra flavor and color.
If you want to skip the piping bag altogether, just spread a layer of whipped cream all over the top of the pie and sprinkle with lime zest.

What Can You Substitute For Stabilized Whipped Cream?
You can use Cool Whip instead of stabilized whipped cream.
Can Key Lime Pie Be Frozen?
I’ve seen conflict information on this, but to be honest, I have not had much success with it. It separates and gets runny. Then the crust is soggy. I guess you’ll just have to eat it all!

Does Key Lime Pie Need to Be Refrigerated?
Yes, I recommend refrigerating leftovers. Keeping it in the fridge with help it hold it’s structure and it will last for up to 4 days.
What Make a Key Lime Pie Thicken?
Sometimes the answer is science…plain and simple! The acid of the key lime juice reacts with proteins in the sweetened condensed milk to thicken the filling. This is why it is important to let the pie sit in the fridge for a few hours before serving.

This, ladies and gentlemen, is the BEST key lime pie recipe in all the land! Make it for Pi day, a bridal shower, St. Patrick’s day, a summer BBQ, Easter, Mother’s Day, Thanksgiving…it’s a pie for all occasions! It is thick and creamy and just what you’re craving!
More Dreamy Lime Desserts:

Key Lime Pie
No ratings yet

Prep Time: 10 minutesCook Time: 15 minutescooling time: 3 hours 15 minutesTotal Time: 3 hours 40 minutes
Servings: 6

9 inch pie tin
Graham Cracker Crust2 Cans Sweetened Condensed Milk 14 oz. cans1/2 Cup Sour Cream1 Tablespoon Lime Zest about 2 limes3/4 Cup Lime Juice Key lime, or regular lime2 Egg Yolks largeStabilized whipped cream for serving 
Prepare the pie crust and set aside to cool.In a bowl, whisk together all of the filling ingredients. Pour into a pie dish and bake at 350 for 15 minutes.Remove from the oven to cool for 15 minutes then transfer to the fridge for 3 hours to set.Serve with fresh whipped cream.
cover lightly and refrigerate

Nutrition Facts
Key Lime Pie

Amount Per Serving (1 slice)

Calories 488
Calories from Fat 153

% Daily Value*

Fat 17g26%Saturated Fat 10g63%Cholesterol 120mg40%Sodium 186mg8%Potassium 560mg16%Carbohydrates 75g25%Fiber 1g4%Sugar 73g81%Protein 12g24%
Vitamin A 574IU11%Vitamin C 13mg16%Calcium 408mg41%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.