Classic Key Lime Pie
This easy Key lime pie recipe only calls for 3 ingredients for the filling and can be made as an unbaked or baked pie.
OVERVIEW
- Skill Level: Beginner
- Components Used: Graham Cracker Crust, Key Lime Pie Filling, Homemade Whipped Cream
This beautifully bright and tart pie could not be easier to make. The recipe only calls for 3 ingredients in the filling and 3 ingredients in the crust.
A true Key lime pie is made with limes from the Florida Keys. The original recipe dates back to the 1930s and is now the official pie of Florida! Because it can be hard to find Key limes, it’s common to swap them out for regular limes. Either way, you will have a deliciously tart and sweet dessert that is simple to make.
What makes this recipe so easy
- The number of ingredients is minimal. 3 ingredients for the crust and 3 ingredients for the filling. That’s it!
- It takes less than half an hour to prepare the pie. The most difficult part of making it is the patience needed to chill it before eating.
- Even if you can’t find true Key limes, don’t sweat it. This recipe also works well with regular limes.
Ingredients in Key Lime Pie
There are 3 essential ingredients in a Key lime pie filling.
Key Lime Juice: Typical limes that you find in the grocery store are called Persian limes. They are larger and more tart than Key limes. Key limes are smaller and have a brighter lime flavor. They are more commonly found between June and September. To the chagrin of Key lime pie purists, if you can’t find Key limes, you can swap them for Persian limes.
Stay away from bottled lime juice. Fresh is always better!
Sweetened Condensed Milk: This ingredient adds sweetness to the filling while balancing out the tartness of the limes. Canned milk was used in the original Key lime pie recipe because fresh milk and refrigeration were not yet common in the Florida Keys back in the 1930s.
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.
Egg Yolks: The egg yolks in the recipe add richness to the filling and is the essential ingredient to set the filling and make it slice-able. Use the leftover egg whites to make a meringue topping.
Key Lime Zest: This ingredient is optional but gives the filling an extra boost of lime flavor. You can use the zest from a Key lime or Persian lime. To keep the filling perfectly smooth, leave it out.
How to Make Easy Key Lime Pie
The only 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
There is some disagreement about what type of crust should be used in a key lime pie: graham cracker crust or shortcrust? Either option would be delicious but I prefer the flavor and crunch of a thick graham cracker crust.
Although optional, I like to bake the crust for a short time before adding the filling. Not only does it give the crust a toasted flavor but also helps it to stay together when slicing.
The Filling
After adding the filling to the crust, you have the option of baking it or leaving it unbaked. Because lime juice is so acidic, it works to break down 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.
The Topping
There is some debate on what makes a better topping for Key lime pie: meringue, whipped cream, or nothing at all. Although you can’t go wrong with a toasted meringue topping, I prefer just a tiny bit of lightly sweetened whipped cream to balance the tartness.
Chilling the Pie
It’s important to make sure the 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!
MAKE-AHEAD EASY KEY LIME PIE
Make and bake the graham cracker crust and store in the refrigerator for up to 3 days and in the freezer up to 3 months. Do not make the filling in advance.
How to store in the refrigerator: A key lime pie can be stored in the refrigerator for 3-4 days. Wrap the pie in plastic wrap and don’t add whipped cream until serving.
How to store in the freezer: After the pie has fully cooled, wrap tightly in plastic wrap and freeze for up to 3 months. Enjoy frozen slices as a cold treat or thaw in the refrigerator for an hour or two.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious pie recipes.
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 be baked or left unbaked.
Ingredients
For the Crust
- 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers
- 50 grams (¼ cup) granulated sugar
- 113 grams (1 stick, ½ cup) unsalted butter, melted
For the filling
- 227 grams (1 cup, 240 milliliters) Key lime juice
- 1 teaspoon lime zest (optional)
- 788 grams (2-14 oz cans) sweetened condensed milk
- 5 large egg yolks
Instructions
MAKE THE CRUST
- Preheat the oven to 375°F/190°C.
- Place the graham crackers (200 grams, 7 ounces) into a food processor and pulse until you have very fine cookie crumbs. Alternatively, you can place them in a ziplock bag and use a rolling pin to roll back and forth over the cookies until they are fine crumbs. You do not want any large pieces. Pour the crumbs into a medium bowl. You should have about 2 cups.
- Stir in the granulated sugar (50 grams, ¼ cup) and the melted butter (113 grams, ½ cup) until all of the crumbs are completely coated with butter.
- Firmly press the crumb mixture into the bottom and up the sides of a 9 inch (23 cm) pie plate (not a deep dish pie plate). The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer. Press down very firmly. Any gaps or loose crumbs will cause the filling to soak through and become soggy.
- Bake for 10-12 minutes. Allow to cool while making the filling.
Make the Filling
- After the crust is done baking, reduce the oven temperature to 350°F/175°C.
- Juice and zest (if using) the limes.
- Combine the lime juice (227 grams/ 1 cup), lime zest (1 teaspoon) if using, sweetened condensed milk (788 grams), and egg yolks (5 large) in a bowl and whisk until combined.
- Pour the filling into the pie crust (it doesn't have to be completely cooled) and bake 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.
- Garnish with whipped cream, lime zest, and lime slices if desired.
Notes
Traditionally, the filling for a Key lime 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 firmly as it does when you bake it for a short period of time.
Recipe adapted from The Yearling Restaurant Key Lime Pie Recipe
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26 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!
Can you use regular limes, if you don’t have key limes?
Sure!
Thank you for the recipe! Most I’ve seen are much more complicated. After squeezing about a bazillion of these little guys to get enough juice, it just didn’t seem worth it. This is so easy. I like limes, so in spite of the juicing, I’m going to give it a try.
A grower I used to get natural eggs from told me the trick to keeping them bacteria free was to wipe them but not wash them. He told me the shells have a natural coating that seals them and keeps out bacteria. When they are washed with soap and water, the coating is washed away, and the eggs should be refrigerated. The grower I currently buy them from keeps them refrigerated, so I do, too, but I’m not afraid to eat a runny yolk or use them to make sauces and mayo. Natural eggs are more flavorful, and their yolks are richer and usually have a deeper color too. That makes them delicious to eat alone and amazing for baking!
Can you explain how to make those beautiful whipped cream shapes on top of your pie?