Key lime pie recipe

A south Florida staple, key lime pie is tart and sweet. It’s bright flavor and color come from fresh lime juice baked into a creamy custard. The sweet and buttery graham cracker crust gives the pie it’s recognizable flavor, and finally, the tart is crowned with freshly whipped cream.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You might also enjoy my lemon tart with torched meringue. For ease of browsing, you can find all of my tarts and pies recipes in one place.

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Key lime pie from scratch

This pie is the perfect sweet for me. It is creamy and smooth, just barely sweet with a nice tart bite. The buttery graham cracker crust harkens back to pre-school with it’s sweet smell that makes one long for mandatory nap time.

I’m sure those of you who have ordered (or even made) a key lime pie have found yourselves a bit disappointed on occasion. I know I have. Key lime pie is a dessert that I sometimes order when we’re out, and more often than not, it doesn’t live up to its potential.

My version is tart with a great lime flavor, a hint of sweetness, and the custard is thick enough to slice through without the pie falling apart. 

What you need to know

I wouldn’t dare suggest that you only make this pie with actual key limes. You’d need a ridiculous amount of them, and they aren’t available everywhere. I made this filling with regular (Persian) limes and their zest. I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.

I used my 9″ tart pan to make this recipe. You can use a shallow pie pan instead, if you prefer, or if that’s what you have.

A food processor comes in handy when making the crust. It makes very quick work of it, and this is a good one.

Finally, don’t be shy with the lime zest if you like a good, zingy filling. A lot of recipes out there call only for lime juice, which is fine if you don’t like a lot of lime flavor. My recipe calls for 1 heaping tablespoon, but if I’m making it for myself, I usually double it. I like a good bit of lime flavor, and the zest really punches it up.

Ingredients

This Key West key lime pie is made with common ingredients and is so easy to make. The key lime tart filling is whisked together in a bowl, no mixer necessary.

• Graham crackers – I use the original flavor of graham crackers, nothing fancy.
  • Substitutions: You could use chocolate graham crackers if you want to switch up the crust.
• Butter – Unsalted butter, melted and cooled is combined with the grahams to make the crust.
• Salt – All sweets need salt to balance the flavor.
• Sweetened condensed milk – A main ingredient in the key lime pie filling, this provides sweetness and creaminess.
• Limes – The filling for this pie uses fresh lime juice and zest. No bottled lime juice here.
• Sugar – The sugar will sweeten the crust.
• Eggs – We’re only using the yolks. Egg yolks help the custard set up. You can save the whites for another use.

How to make

Here’s a quick summary of how to make key lime tart. Please see the recipe card at the bottom of this post for the full recipe. 

1. Prep – Preheat oven to 350°F // 180°C. Crush graham crackers slightly before adding to the bowl of the processor. Grind them up, then add melted butter, sugar and salt.
2. Whisk the ingredients for the tart filling together in a bowl, then set aside.
3. Pour the crumbs into a pie/tart pan and press down firmly. Bake the crust to set.
4. Add the filling to the warm crust, then bake until set.

The pie filling should have the slightest wiggle when you take it out of the oven. Let it cool on the counter before sliding it into the fridge. Do not try to cut it when it’s warm. Let the tart chill completely for 2 – 3 hours before cutting.

Key lime pie FAQ’s

Variations and substitutions

• Tarts – To make this recipe into smaller tarts, I used these 4″ tart molds with a removable bottom.
• Gluten free  – Swap out the regular graham crackers for a gluten-free version.
• Lemon – Use half lemon and half lime juice for a bright and citrusy variation.

Serving suggestions

Serve this pie as is, or with freshly whipped cream to complement the tart pie filling. This pie is a great summer dessert to serve at any holidays, BBQ’s or get-togethers.

Helpful tools and equipment

• Heavy duty sheet pans that hold up to high temps without warping. I place my tart on a sheet when baking to ensure I don’t damage the crust when removing it from the oven.
• Offset spatula – I find that an offset spatula is the best tool for lifting slices of this tart. They are thin and flexible enough to get under the crust without damaging it.

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Originally published 5/1/13, most recent update 6/19/24.