This authentic key lime pie recipe is not only ridiculously simple to make, it’s also the MOST AMAZING key lime pie in the world! Tart & not too sweet, rich & creamy, with a salted graham cracker crust—this is absolutely the best key lime pie I’ve ever tasted. Darn good!!
BEST KEY LIME PIE VIDEO
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Before I completely jump into the pie-lovin’, I have a bit of a personal update, so feel free to skip ahead to PIE if that’s more your speed right now. I totally won’t know the difference.
Okay, so truth be told, I haven’t really cooked in almost 2 months now. It’s been a whirlwind kind of time for me.
I’ve been completely consumed with grad school and practically living in the lab, trying to finish up. And the stress in my life has once again got the best of my health and so I needed to take a step back and sort of recuperate and take care of myself again.
Anyone with an autoimmune disease knows exactly what I mean when I say that stress is the strongest and quickest way to trigger inflammation and illness.
Needless to say, I didn’t have the time or leftover energy to cook—and much less, blog about my cooking. But now that I’m taking somewhat of a breather for myself, I’m so happy that I can get right back into cooking and blogging again.
Something about it gives me so much energy, instead of taking any. Honestly, I could be up all night working on editing videos and writing up posts and recipes, and the next day I’ll be totally filled with a sunshine-y energy.
I love cooking, I love blogging, and it’s given me so much pleasure in my life, while also serving as a sort of medicine to keep my stress at bay. And of course, eating well is the best kind of medicine too!
It’s so important to listen to your body and I’m sorry to say I’ve neglected my health in these past few months, but not any more. Nothing matters more than health, and that will never be cliché.
PIE!!!!!
I’ve got the smoothest segues, don’t you know?
This is seriously the best key lime pie I’ve ever had. I don’t want to be tooting my own horn but I mean, I’m not going to lie and say, “Yeah, it’s really, pretty good,” when it truly is the best key lime pie EVER (*ahem* in my humble opinion).
If you’re into tart and fresh, creamy and delicious key lime pies, I gotchoo.
It’s sweet without being cloyingly sweet because it’s key LIME pie! I really hate a weak and sweet key lime pie. Turn it away!
This one is gorgeous. And the texture is so lovely and so rich.
I top my pie with a whole lot of freshly whipped cream because that’s what we do, you know what I mean jelly bean?
And I couldn’t forget to tell you that this lightly salted graham cracker crust is the simplest thing to prepare and it’s my favorite crust in the whole wide world. Don’t do that premade stuff please.
I am not down.
This recipe is just way too easy to make and tastes like heaven.
Also, don’t forget to check out the video for my trick to squeezing the juice out of those tiny key limes without getting the seeds in your juice and the carpal tunnel in your wrist.
Also again, I don’t use the bottled key lime juice stuff because of the preservatives used and because I’d rather have the fresh fruit juice and the distinctively and aromatically complex key lime zest.
That’s not to say that preservatives aren’t in other ingredients I may use but I do my best to stay healthy and keep things tasty, without completely losing my sanity because we essentially live in a food-preserved world these days and it’s so unacceptably difficult to avoid all that bad stuff.
So we do what we can then.
Here’s to a very happy key lime pie season! Also known as ‘summer’ to the pie and fruit non-obsessed folk. But you wouldn’t be here if you were part of the latter group, so HAPPY KEY LIME PIE SEASON to you!
And for any Seinfeld fiends out there like myself, saying that just reminded me of this scene so I might as well link to it or I’ll have regrets later.
Don’t forget to try my famous FRESH STRAWBERRY PIE RECIPE! It has a salted shortbread crust which is amaaazing, by the way.
It’s all-natural and along with my key lime pie it’s my personal favorite. And it’s ridiculously simple to prepare!
And try out my lazy black raspberry pie recipe!
Try my recipe for the BEST Fresh Strawberry Pie Ever!!
Try my super quick & easy-peasy black raspberry recipe!
Try my BEST EVER Fresh Strawberries & Cream Cake recipe!
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The Best Key Lime Pie Recipe – VIDEO!
Ingredients
Graham Cracker Crust:
- 7 tablespoons Butter melted
- 11 Full Graham Crackers to make just about 2 cups graham cracker crumbs
- 1/4 cup Sugar
- 1/4 teaspoon Sea Salt
Pie Filling:
- 1 1/2 tablespoons Zest from key limes reserve a pinch of this zest as an optional sprinkling on top of the pie
- 3 Egg Yolks
- 14 oz Sweetened and Condensed Milk 1 can
- 3/4 cup Key Lime Juice from approximately 1 pound of key limes
For Whipped Cream:
- 8 oz Heavy Cream 1 cup
- 1 1/2 tablespoons Granulated Sugar
Instructions
Preheat oven to 350ºF (176ºC).
For Graham Cracker Crust:
- Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
- Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
- Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
- Bake for 10 minutes or until very lightly browned.
- Allow to cool while preparing pie filling.
For Pie Filling:
- Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
- Add sweetened and condensed milk and mix for 3 minutes or until thickened.
- Add lime juice and mix until combined.
- Pour mixture into pie crust.
- Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
- Allow to cool for 1/2 hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
For Whipped Cream:
- Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.
- Enjoy!!
THIS LOOKS SO AMAZING!!!! I think I’ll make it today if I have time to run and grab the ingredients! Beautiful!!
Thanks my loveliest! And see you sooooooon! <3 :-*
wow! LOOKS SO YUMMY!
Thanks Becky! <3 <3
I feel you on grad school! I just finished, and I wasn’t able to update my blog basically at all while I was there. All I could do was eat, sleep, and do school work. All the best to you!
Thanks, Allie! It’s really nice to hear that! :-*
Seen this on YouTube at first and decided to check out this website. Key lime pie in the oven as I’m typing. Smells delish. Can’t wait to try it tomorrow
I’m so happy you found my youtube channel and blog! Thanks for trying out the pie! I hope you loved my key lime pie recipe! 🙂
Wish you had all fresh ingredients versus the canned ingredient… 🙁
Sadly I won’t be making this.
Did you take a peek at the recipe and post? No canned juice in it, but at the same time I’m not mad at people who choose that route. Personally, I use fresh key limes and the recipe is all fresh 😉
These ingredients listed cannot get more fresh than the ones in which Are listed here.
Sweetened condensed milk, is the only thing canned, and only comes canned; but if you can complain about that, then apparently you can also make it yourself, but don’t complain to or about the author for that, when over 96% of people that prefer to cook and bake with fresh ingredients, are also cooking and baking with ingredients accessible to and for us all.
I have been searching for a key lime pie recipe that tastes like this without any luck…until now!!! This will be my go-to recipe from now on!!!
Woohoo! Love hearing that! <3
Finally a real key lime pie recipe. I have been making this for years! Back in the 50’s-the late 70’s I spent every winter in the Florida Keys and learned how to make it exactly like your recipe! No self respecting “counch” would make any other type of crust. Thank you
Well that’s a huge honor and I’m delighted my key lime pie passes your test! Thank you, Genevieve! Love your name by the way 🙂
This is hands-down the best key lime pie recipe!! Making everything by hand and fresh is the key. Thanks so much for the recipe! My boyfriend is in love and requests it for every special occasion
Hi!
I was looking for a key lime pie recipe and found this! However, graham crackers are not available in my country :(. Is it possible to tell me the weight of the crackers? Because I will be substituting them with digestive biscuits :). I want to attempt making this and I can’t wait!!!
Hi Chelsea, I’m not sure what it’d weigh, but I’d just crush the biscuits until you’ve reached 2 cups 🙂
Good luck! Hope you love the pie! 😀
You could also make a shortbread crust.
Perfect!! Loved it immensely!
The best oh yummy just made it
Thank you!! I’ve been craving this pie recently, so I might just have to make it myself! 😉
So yummy 😋
<3 So happy you love it!
I have made this at least a dozen a time, and it turns our perfectly each time! I make it for occasions and just because. I have taken it to my child’s school and it was a hit among teachers! I decided to experiment a bit and used coconut condensed milk instead of regular condensed milk and added xanthan gum and corn starch. The filling turned out a bit runny, and I am keeping my fingers crossed while it’s in the oven!
Wow, nice spin on the recipe! So glad everyone loved the pie! If it’s a bit runny, just bake it a tad longer and that should do the trick!
Another great dessert recipe. This pie, and the coconut cream cake are both divine. Keeping them in my go to file, both turn out perfectly each time and are wonderful to serve for any occasion.
I’m so happy to read that! So glad you love them both! They are definitely two faves for us too!
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My pie wasn’t very firm. I didn’t beat the eggs first. Maybe that made it runny? Any ideas? Pie was great tasting.
Probably more time in the oven—you need to bake it until it’s firm but still jiggly. Glad you enjoyed the taste!
Made it couple times and it is SOOOOO good, my host family loved it!!!
Hooray! So glad to hear that, Diana! It’s really the best dang pie!
Love this! I made it three times so far and it’s always a hit! I use store bought crust because I got a little lazy but the filling is perfect!!
nice post
This has become one of my favourite “go to” recipes. The hardest part of this recipe is pressing the graham crackers into the pan and squeezing the limes. Very refreshing, light and always a crowd pleaser with minimal ingredients.
Wow!!!! I made this and it turned out great!!! I love the ice cream joke XD
This pie is delicious! I just saw a strawberry key lime pie. Have you ever tried incorporating some fresh strawberries (maybe pulverized) in this? I have not but sounds interesting?
Great recipe…..now the trick is trying to find fresh Key Limes! If not what are your suggestions, use Persians? I never tried a side by side comparison between the two types of limes. Persians are more common and can be found anywhere and everywhere, not so with Key Limes.
Back in the day this Florida Keys recipe topping was a merangue? made from the leftover egg whites. Both yours and the original are mouthwatering delish. Great recipe. Thanks.
This recipe was perfect! Everything you would want in a key lime pie and more! So heavenly!!
You should rate it higher than one star if you liked it so much. I think you just made a little mistake.
What about using Persian Limes if I can’t get my mitts on Key Limes? Would I use the same amount of juice and zest?