Classic Key Lime Pie
This easy key lime pie recipe only calls for 3 ingredients for the filling and it can be made as an unbaked or baked version.
In 2014, my husband and I went to Florida to visit his parents for the first time since they moved there. While there, I had the best Key Lime Pie I had ever tasted. It was likely that this was the first time I had ever had it made with real, fresh, key lime juice. I was determined to recreate it when I returned home.
Ingredients in Key Lime Pie
The description on the menu stated that the filling only used 3 ingredients:
- sweetened condensed milk
- key lime juice
- pasteurized egg yolks
I also read through a lot of the history of key lime pie. Most people think that it originated in the Key’s around 1856 when fresh milk was not available and canned milk was new. This is why sweetened condensed milk is traditional.
Key Limes vs Persian Limes
The limes that were available in the area were also very tiny and a bit different from what you would traditionally find in the grocery stores these days. Typical limes are also known as Persian limes and are much larger and more tart than key limes. Key limes are very small and have a brighter lime flavor.
The extra effort it takes to extract the juice from key limes is absolutely worth it for this pie. That is if you can find key limes. They aren’t as readily available as Persian limes, and are typically only sean between June and September. If you can’t find key limes then use Persian limes instead! But I recommend staying away from bottled lime juice. Fres will always taste much better.
How to Make Key Lime Pie
Honestly, the most difficult part about making this pie is juicing the limes and waiting for it to solidify. Everything else comes together in a snap! This is a great pie to make with kids.
The Crust
While there are a few things that key lime purists agree about, including that the pie must be pale yellow in color to be authentic, there is some disagreement about what type of crust should be used. Graham cracker crust or shortcrust?
The original pie probably didn’t have a crust, but I prefer graham cracker with this kind of pie. It just feels right to me.
Baked or Unbaked?
The second point of contention is if the pie should be baked or unbaked. The general consensus seems to be that the original Key Lime Pie was unbaked. I believe this is the kind of pie I ate in Florida because the menu made a point that the eggs were pasteurized.
Because lime juice is so acidic it works to denature the proteins in the egg yolks which helps it to gel and set. I have made this pie as an unbaked version several times. However, I find that baking it for a very short period of time helps to set the filling more firmly, which I prefer.
Note: Make sure that you purchase sweetened condensed milk and not evaporated milk, as the cans look very similar. If you do not have access to it, you can make homemade sweetened condensed milk with only milk and sugar.
The Topping
There is also a debate about meringue versus whipped cream versus nothing on top. The one I had in Florida didn’t have a topping and it was awesome as is. But I prefer just a tiny bit of lightly sweetened whipped cream to balance the tartness.
Chilling the Pie
The last point I’ll make before we dive into the recipe is that you need to make sure this pie is completely chilled before slicing it, otherwise it will not set. I actually really love to slice the pie once it is set and keep some pieces in the freezer to eat frozen. The pie doesn’t get completely rock solid in the freezer and it is such a lovely cold treat!
Easy Key Lime Pie with Graham Cracker Crust
This easy key lime pie recipe only calls for 3 ingredients for the filling and 3 ingredients for the graham cracker crust! The pie can also be made as a baked or unbaked version.
Ingredients
For the Crust
- 200 grams (2 cups) graham cracker crumbs
- 113 grams (1 stick, 8 tablespoons) unsalted butter, melted
- 50 grams (1/4 cup) granulated sugar
For the filling
- 788 grams (2-14 oz cans) sweetened condensed milk
- 5 egg yolks
- 227 grams (1 cup, 240 mililiters) key lime juice
- 1 teaspoon lime zest (optional)
Instructions
For the Crust
- Heat oven to 350°F/175°C.
- Pulse your cookies in a food processor or put them in a ziplock bag and roll a rolling pin over them until they become coarse crumbs.
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl and mix until all of the cookie crumbs are coated in butter.
- Press the crumbs into a 9-inch (23 cm) deep-dish pie plate. Use medium pressure to press the crumbs evenly along the bottom and up the sides of the pie plate.
- Bake crust for about 12 minutes until lightly browned.
For the Filling
- Zest 1-2 of the limes (if using), and juice the limes.
- Combine the lime juice, lime zest (if using), egg yolks, and condensed milk in a bowl and whisk until combined.
- Pour the filling into the pie crust (it doesn't have to be completely cooled) and bake at 350°F/175°C for 12-14 minutes, until the filling is thickened but still slightly jiggly in the center.
- Allow the pie to cool at room temperature for 1 hour and then refrigerate for a minimum of 6 hours before slicing.
- The pie will hold under refrigeration for up to 4 days.
- Garnish with whipped cream, lime zest, and lime slices if desired.
Notes
Traditionally the filling for this pie remains unbaked. If you would like to leave it unbaked you can. The acidity from the lime juice will help the egg yolks to gel and allow the filling to set. However, it will not set quite as firm as it does when you bake it for a short period of time.
Recipe adapted from The Yearling Restaurant Key Lime Pie Recipe
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Amount Per Serving: Calories: 0
22 Comments on “Classic Key Lime Pie”
I’m glad you mentioned the lime juice basically “cooking” the egg yolks–I’m not afraid of raw eggs (I sample raw cookie dough and cake batter in larger-than-normal quantities when I’m baking), so I’m excited to try this pie. I just have to find Key limes (I have seen them at my grocery store, but that was a few months ago)!
It’s so true Rachel! We American’s are much more scared of raw egg than most places where eggs aren’t even refrigerated. I eat raw egg and nearly raw egg all the time. Let me know if you do find some and if you make it! It is technically key lime season so this would be the time!
LAWD I love pie. This looks gorgeous.
Thanks Sarah! I love pie too, as evidenced by eating this one in 2 days by myself…
I love that I learned so much about the history of key lime pie and raw eggs in this post. I’ll be shoving my helping into my pie hole, so, unfortunately, you’ll have to wait for someone else to give up their piece due to raw eggs. This pie sounds absolutely wonderful, simple, and creamy. Thanks for creating such an informative post.
I’m so glad you enjoy it Jennie! I always wonder if I’m rambling on to myself. Glad at least someone is listening!
So I used my own recipe for the crust but I used your filling recipe. Taste overall was delicious, but even after cooling it didn't firm up like I'd have liked. Likely a user error. Nevertheless, the taste was wonderful! Thank you!
Hi Shelby! Thanks for the feedback, I'm so sorry it didn't firm up as much as you would have liked. It is definitely a bit softer than most baked custard pies, but should still hold it's shape. Did you make sure you beat the the egg yolks and lime juice for a full 5 minutes?
Just made it. WOW! I used regular limes and it was great. I now live in Europe and alas, there are no key limes to be found. Thanks for the recipe, I will be making this a lot this summer!
I would like to state that if you use natural eggs (i.e.,, grown like nature intended: organic, free range in the sun, nothing man-made: drugs, hormones, antibiotics, GMO, etc) the risk of any egg-born bacteria is EXTREMELY low. A person that eats only McDonalds and sits all day long will have a weakened immune system (we’re not made for that). The same is true for chickens and cows. Extra large eggs rarely exist in nature, you need to give the chickens a lot of hormones for that. So stick to organic and you should be very safe.
In Europe raw eggs are used almost daily with no problems. Most homes make fresh mayonnaise frequently, for a specific meal and then keep it for no more than 3 days in the fridge -less in summer- because it contains raw eggs. I have never seen pasteurized eggs in Spain, France or Italy.
I’m so glad you loved it! I’m with you on the eggs. I know the risk is low, especially with natural eggs. Every time I post a recipe with raw egg I have to put some kind of disclaimer for my protection and also because I will always get comments from people telling me how bad eating raw egg is. I eat raw egg all the time and am not concerned, but others are so I just have to put it out there!
I live in Florida and have Key Lime trees in my yard. So I make a similar recipe all the time. My difference is separating the eggs. I mix the yolks only with condensed milk and key lime juice. Then I whip egg whites to soft peak stage and mix in to the condensed milk mixture. The result is a lighter version of Key Lime Pie. I do bake for 10 minutes at 325 but not because I have a problem with eggs – I eat them raw all the time – but because I think it helps to set the filling.
My filling did not get thick, it is still loose pudding. I don’t know what I can do to it now (11 hrs later) to make it firmer to be able to actually slice it.
Hi Dennise, I’m sorry to hear that! Did you use full fat sweetened condensed milk and did you mix it for the full 5 minutes? Those things are usually the culprit behind a filling not setting up. You could try freezing the pie and then serving it right away. That would make it more of a frozen dessert but still delicious!
Yes I used the right milk and mixed it on my mixer for over 8 mins, refrigerated it for 30 hrs and it was soup. I ended up pouring the filling back into my mixer and added two pkgs of instand Key Lime Mousse, whipped it up and it finally firmed up and tasted good.
Think I am going to try this recipe, looks tasty.
I might add 1/2 cup sour cream though. My sister has a friend that raises chickens and she gets fresh eggs from him. Fresh eggs from the chicken can sit out at room temperature no problem. But once you decide to refrigerate them, then they must stay refrigerated. The eggs are so good. But with all eggs, fresh from the chicken or store bought, I will test them by placing them in a large cup of cold water. If they sink to the bottom, they are just fine. If they float, discard them. But out of dozens and dozens, I have only ever had one float. Then also when I crack them, I make sure there are no funky colors or smells.
I have been making a similar pie for over 30 years and have never had a problem with anyone getting sick.
In 1980’s The Tampa Tribune in Tampa, FL had a recipe section one day a week and they printed the recipe.
It’s been the only one I use.
I just made a pie for my son who found fresh key limes at Wal-Mart.
Yum! The best pie.
Can I substitute fresh lemon juice for the limes in this recipe?
You can!
Perfect timing! I just saw key limes for sale at my local grocer! I know it depends on the juiciness of the limes but approximately how many key limes did you use to get your cup of lime juice? Thank-you SO much, Baker Bettie! You’re the best!
You’ll need about 2 lbs of key limes or about 40 individual. It’s a lot so I recommend using a juicer to save your hand strength.
At work, we are given our recipes and we’re generally limited of eggs for budget reasons. So our key lime pie doesn’t use any eggs, but instead sour cream. Specifically 1.25lbs of sour cream for x6 – 9″ pies. Does sour cream serve a similar function as the eggs? What overall differences does this create? Thx!