The Best Key Lime Pie

Home » The Best Key Lime Pie


Best Key Lime Pie has the best homemade graham cracker shortbread crust, a perfectly creamy and sour filling, and topped with homemade whipped cream. It’s so easy and delicious to make, you’ll want to eat the whole pie in one sitting!

If you’ve had trouble with key lime pie in the past, please stay with us because this really is the easiest key lime pie recipe. We know that many recipes are no-bake, and while this gives the illusion of an easy recipe, it is actually much more difficult! We’ve had a lot of trouble setting up our no-bake pie recipe, so we’re bringing you a key lime pie that’s oven baked, making it the easiest, tastiest key lime pie ever! We love bringing it to family gatherings, but it’s also a delicious dessert to make at home and treat yourself to. Go ahead and grab an extra slice for yourself, we won’t judge.

Lime Juice:

While we know fresh squeezed juice is always best, it’s nearly impossible to find key limes outside of Florida! You can choose fresh-squeezed limes if they are available in your area, use regular limes, or use store-bought lime juice. You can find it in the produce section of your local grocery store.

Graham Cracker Crust Options:

This recipe uses a graham cracker-flavored shortbread crust for a delicious twist. There really is no competition between this crust and the store bought whole wheat crispy crust. Homemade is always better! However, life happens and sometimes you need a shortcut. You can always substitute a store-bought graham cracker crust if desired.

Pro tip: Not all butter is the same – the fat content varies – so it’s important that the final uncooked product used to make the crust is dry and somewhat crumbly. If it’s too sticky, add 1 tablespoon of flour until it’s like wet sand.

A whole key lime pie with one piece removed.

Note in advance:

You can make the crust for this recipe up to 3 days in advance and store at room temperature. However, you’ll want to wait to make the filling until the day you serve it, to keep the crust from getting too soft.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The longer this pie sits, the crust will start to soften.

If you liked this recipe, you might be interested in these other delicious pie recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A whole key lime pie with one piece removed.

Best Key Lime Pie has the best homemade graham cracker shortbread crust, a perfectly creamy and sour filling, and topped with homemade whipped cream. It’s so easy and delicious to make, you’ll want to eat the whole pie in one sitting!

Preparation time 20 minute

cooking time 10 minute

cooling time 2 Hour

total time 2 Hour 30 minute

raw material

crispy skin

  • 1/2 cup butter Room temperature
  • 1/8 cup Honey
  • 1/8 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon Salt

Key Lime Pie Filling

  • 4 big yolk
  • 1/2 cup heavy cream
  • 14 ounce sweetened condensed milk
  • 1/2 cup lime juice

whipped cream topping

  • 1 cup heavy cream
  • 1/8 cup powdered sugar

instruct

crispy skin

  • Preheat oven to 375°F.

  • In a stand mixer, combine butter, honey, brown sugar, and vanilla. Add flour and salt and mix well. Don’t overwork yourself. The mixture will become crumbly.

  • Press mixture into a standard 9-inch pie pan. Bake for 7 minutes.

key lime filling

  • Reduce oven temperature to 350°F.

  • In a stand mixer, beat the egg yolks individually on medium-high speed for 1 minute. Add the heavy cream and beat again on medium-high speed for 1 minute. It should look fluffy.

  • Add sweetened condensed milk and beat on medium-high for 1 minute, then stir in lime juice. Mix for another 30 seconds on medium-low speed.

  • Pour mixture into prepared pie shell. Bake for 15 minutes or until the filling is set.

  • Let cool 1 hour, then remove to refrigerator to cool completely, about 4 more hours. Drizzle with whipped cream and enjoy!

Serve: 1piece | Calories: 542kcal | carbohydrate: 51G | protein: 7G | fat: 36G | Saturated fat: twenty oneG | Trans fat: 1G | cholesterol: 175mg | sodium: 317mg | Potassium: 272mg | fiber: 1G | sugar: 39G | Vitamin A: 1216unit | Vitamin C: 6mg | calcium: 193mg | iron: 1mg

The Best Key Lime Pie