Key Lime Pie Recipe
This Key Lime Pie recipe is a creamy tart pie made with a few simple ingredients. We’ve eaten our way through the Florida Keys many times and this dessert has all the perfect elements.
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CLASSIC KEY LIME PIE
We spent fifteen years living in Miami and being so close to the Florida Keys we visited them often.
We’ve eaten all the key lime pies there. Here are the ones we have tried:
- Mrs. Mac’s
- Kermit’s
- The Blonde Giraffe
- Key Lime Pie Company
- The Key Lime Pie Lady
- Publix key lime pie
Mrs. Mac’s was my favorite of those. Also, Circle K has a chocolate dipped Key Lime Pie Company bar that is to die for.
Oh, and we tried all the hotels’ key lime pies; I liked Cheeca lodge in Islamorada the best. Did I miss any?
This recipe is actually in my first cookbook that I published in 2014 and I felt like it needed a place on the blog.
KEY LIMES VS PERSIAN LIMES
PERSIAN LIMES
These are what you most likely will find in our grocery store. These regular limes are larger than key limes and not as tart.
KEY LIMES
These are smaller in size and have a more intense flavor that is very tart. You can find these tiny key limes in the Florida Keys. You can find these in the Florida Keys and any native Floridian will insist this is essential to a traditional key lime pie.
EGGLESS PIE
Yes. This is an eggless pie. I’ve tried baking key lime pie with egg yolks and without. The verdict. I really wanted to like the one with eggs more but the eggs give the pie a baked cheesecake like consistency and not the silky pie I love.
INGREDIENTS IN KEY LIME PIE
- SWEETENED CONDENSED MILK – This is the base to the pie.
- LIME JUICE – We like it tart so this has lots of lime juice. If you have key limes great but they are hard to find. Even living in Florida these were not readily available. Persian limes, which are the limes you are probably used to seeing in the grocery store work great. In my opinion, the best key lime pie recipe has lots of lime juice.
- LIME ZEST – This ups the lime factor and adds pretty color to the dish.
- SOUR CREAM OR GREEK YOGURT – This adds a creamy element to the pie. I’ve used both and they are very similar in taste and texture. Some people add cream cheese but quite frankly that’s not a classic version.
- HOMEMADE GRAHAM CRACKER CRUST – I used this graham cracker crust recipe with just a few tweaks like using brown sugar and graham crackers in the crust. Melted butter binds it all together. You can make your own graham cracker crumbs easily in a food processor.
- WHIPPED CREAM – A little whipped cream on top of the pie is essential to cut the tartness of the pie. I use heavy cream and a little added sugar for the whipped cream.
MAKE AHEAD
If this is made ahead of time the graham cracker crust can get soggy from the filling. I suggest making the graham cracker crust ahead of time but filling and chilling the same day.
OTHER PIE RECIPES
- Lemon Pie
- Banana Cream Pie
- Peanut Butter Pie
- Key Lime Pie on a Stick
- Peaches and Cream Pie
- S’mores Pie
- Blueberry Custard Pie
- Cherry Cheese Pie
- Boston Cream Pie
Ingredients
PIE CRUST:
- 1½ cups graham cracker crumbs
- 6 tablespoons salted butter, melted
- 1/4 cup brown sugar
FILLING:
- 2 (14 ounce) cans sweetened condensed milk
- 1 tablespoon lime zest
- 3/4 cup lime juice
- 1/2 cup sour cream or plain Greek yogurt
Whipped Cream:
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar
Equipment
Instructions
- For the crust: Preheat oven to 350℉. In a medium bowl, combine the graham cracker crumbs, butter, and sugar until well combined. Press crumbs firmly into a 9-inch pie pan using your fingers or the back of a measuring cup. Bake for 8-10 minutes. Cool.
- For the filling: In a large bowl, add the sweetened condensed milk. Zest the lime. Add the lime zest, lime juice, and sour cream or Greek yogurt. Mix together well. Pour into the cooled pie crust. Bake for 16-18 minutes or until center is not jiggly. Cool on the counter for until not piping hot. Then chill for at least 2 hours to allow pie to set up.
- For the whipped cream: In a large cold bowl, beat the cream and powdered sugar on high until soft peaks form. Pipe onto pie or add to individual slices.
Notes
Such a good recipe, and the bonus of being egg free and missing the eggy eggness of typical tarts. A total winner and loved by all; will be on repeat in this house. Thanks.
Thank you!
No eggs ? The recipe I usually use has 6 eggs in it ?!
Nope. If you see my note above there are two versions with and without eggs and I prefer the one without.