Looking for the best key lime pie recipe? Well, look no further! - The filling is perfectly tangy, rich & silky-smooth, not overly sweet, and so easy to make. It tastes amazing with buttery graham cracker crumbs and fluffy whipped cream topping. Give it a try for special occasions, such as dinner parties, birthdays, Holidays, and more!
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What Makes This Key Lime Pie Exceptional
- It's so easy: Follow the simple steps to make the classic key lime pie. The filling will be ready in less than 10 minutes by whisking the 5 simple ingredients you can get at any grocery store.
- The texture of the filling is exceptional. It's creamy, light, and silky-smooth. It's not dense yet firm enough to hold its shape on its own.
- It's not too sweet, and the flavor of the condensed milk is not overpowering at all, like some of the lime pies. It's sweetened just enough to enhance the flavor of fresh limes.
- Made with 100% fresh lime: The vibrant flavor of fresh lime juice spreads in your mouth! A perfect dessert for all citrusy dessert lovers.
Growing up in Japan, I loved citrusy desserts, having various lemon and yuzu desserts. Although I wasn't so familiar with lime desserts back then, I absolutely fell in love with the flavor when I first had a classic key lime pie at a local bakery in the States.
It instantly joined the list of my favorite pies, along with lemon meringue pie and apple pie. I'm hoping to add more menus to my lime recipes in the future: lime mousse, lime cheesecake, lime madeleines... and many more!
Tips For The Key Lime Pie Ingredients
The Pie Crust
- Graham crackers: Use your favorite crackers. I love using Honey Maid brand's.
- Granulated sugar: It gives a slightly better texture besides adding sweetness.
- Lime zest: Do not zest too deep since the white parts underneath the green surface are more bitter.
- Unsalted butter: It connects all the ingredients to form a crust.
The Filling
- Egg yolks: They add an amazing richness and also make the filling slightly thicker.
- Sour cream: It adds a refreshing flavor that goes so well with fresh lime juice. It's possible to alternate it with Greek yogurt, although the flavor changes slightly.
- Lime zest: Do not omit the zest since it adds another layer of aroma and flavor to the filling.
- Sweetened condensed milk: Ensure to use a sweetened one since we don't add any other sugar to the filling.
- Heavy cream: The addition of the liquid makes the filling lighter while adding its richness.
- Lime juice: Use fresh lime juice for the best taste!
The Whipped Cream
- Heavy cream: Use heavy cream or heavy whipping cream with more than about 37% milk fat to make a stiff, fluffy whipped cream.
- Granulated sugar: Use white sugar such as cane sugar, caster sugar, or powdered sugar.
What type of limes should I use for key lime pie?
Any lime works fine, but note that the acidity level slightly changes among different types of limes. For example, key limes are slightly more acidic than Persian limes. For this recipe, I used Persian limes. Read below to learn the difference between the two in more depth.
Use freshly squeezed lime juice over bottled lime juice for the best taste.
Regular limes vs. Key limes
The "regular" limes we see at American grocery stores are often "Persian" limes and not key limes. I actually didn't know about this until I learned about the types of limes!
Persian limes are larger and darker in green, and the acidity is slightly milder. Key limes are smaller and more yellowish in color, and the acidity level is slightly higher. If you are living in the States, it's often hard to find key limes at regular grocery stores. They are typically easier to find in some of the southern states, such as Florida, or you may be able to find them at international markets.
Step By Step Instructions To Make Key Lime Pie
Make the crust.
Coat soft butter all over the bottom and sides of a 9-inch spring-form pan. It makes it easier to remove the pan beautifully.
Melt butter in a water bath or the microwave. Meanwhile, crush graham crackers with a ziplock and rolling pin (or a food processor). Leave some of the pieces instead of making them completely powdery to give the crust a better, crumbly texture.
Add the crushed crackers, granulated sugar, and lime zest to a bowl and mix roughly.
Mix in the melted butter until combined.
Spread it on the prepared pan. Push the surface well to form a crust.
Bake (Preheated) at 325ºF (163ºC) for 12 minutes or more until the edges get lightly golden brown.
Make the filling.
Whisk yolks, sour cream, and lime zest together until you don't see any lumps of sour cream.
Add sweetened condensed milk and heavy cream. Mix until combined.
Add lime juice and mix. Switch to a rubber spatula and clean the sides and bottom of the bowl to ensure everything is evenly incorporated.
Bake the filling.
Pour the filling into the pan and bake (Preheated) at 325ºF (163ºC) for about 20 minutes. Set it aside on a cooling rack for some time and move it in the fridge to chill it completely. (4 hours - )
How do I know when the pie is done?
The surface of the filling should jiggle slightly like creme brûlée when gently knocking the side of the pan. Always check the consistency before taking it out of the oven!
Make the whipped cream topping.
Whip heavy cream and sugar together until very fluffy and stiff.
Spread it on top of the chilled filling.
Heat the side of the pan with a torch to melt the butter coated and remove it easily. Or, insert a small cake spatula along the side. Transfer it onto a plate if necessary.
Slice it with a warmed knife to cut it clean. And enjoy!!
The Video Tutorial
Watch the video tutorial to learn how to make the authentic key lime pie visually and have a deeper understanding of each step!
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Troubleshooting Tips
The filling is most likely under-baked when the filling is runny. Always check the consistency of the filling before taking it out of the oven - it should jiggle slightly when tapping the side of the pan. It should not look like liquidity at all. I also recommend scaling all the ingredients by weights to get the most accurate amounts. Cup measurements are provided for convenience.
It was probably over-baked when the filling was too thick.
FAQ
Cover the cut side with plastic wrap to prevent it from getting dried, and store it in an airtight container.
Store it in the fridge for 3 - 4 days or consume it within 1 - 2 days for the best taste.
Yes! Just note that the baking time should change depending on the size of the pan since the thickness of the filling changes due to it. Check the consistency of the filling before taking it out of the oven to avoid under or over-baked.
Yes, you can! I use regular limes (Persian limes), and it works perfectly each time.
It is possible to make a key lime pie without pre-baking the crust. Pre-bake it when you want it to be toastier and firmer.
Yes, the filling is too soft to slice when it's warm. Chill it in the fridge to set it completely.
Yes, you can. Thaw it overnight in the fridge before serving.
Use sweetened condensed milk for this key lime pie recipe since we do not add any other sugar to the filling.
Decorate it with lime zest, slices of lime, fresh berries, herbs, etc., if you want to make it look a little bit more festive in little to no time. I recommend slicing the limes right before serving the pie since they look dried and unfresh after some hours.
It is possible to omit it, but I highly recommend adding it for the best taste! The light and smooth filling and thick, fluffy cream feel incredible together, and the amount of whipped cream also balances out the tanginess level perfectly.
More Tangy Desserts
If you love this homemade key lime pie, also try other tangy desserts!
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
If you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!
Best Key Lime Pie
Equipment
- 9-inch springform pan
- Bowl
- Rubber spatula
- Zester
- Whisk
Ingredients
The Crust
- 188 g Graham crackers
- 25 g Granulated sugar
- 0.5 Lime Lime zest
- 85 g Unsalted butter
The Filling
- 75 g Egg yolk
- 120 g Sour cream
- 2.5 Limes Lime zest
- 390 g Sweetened condensed milk
- 80 g Heavy cream
- 150 g Lime juice
The Whipped Cream Topping
- 320 g Heavy cream
- 43 g Granulated sugar
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Make the crust:Coat soft butter all over the bottom and sides of a 9-inch spring-form pan. It makes it easier to remove the pan beautifully. Melt butter in a water bath or the microwave. Meanwhile, crush graham crackers with a ziplock and rolling pin (or a food processor). Leave some of the pieces instead of making them completely powdery to get the crust a better, crumbly texture. Add the crushed crackers, granulated sugar, and lime zest to a bowl and mix roughly. Mix in the melted butter until combined.Spread it on the prepared pan. Push the surface well to form a crust. Bake (Preheated) at 325ºF (163ºC) for 12 minutes or more until the edges get lightly golden brown188 g Graham crackers, 25 g Granulated sugar, 0.5 Lime Lime zest, 85 g Unsalted butter
- Make the filling:Whisk yolks, sour cream, and lime zest together until you don't see any lumps of sour cream.Add sweetened condensed milk and heavy cream. Mix until combined.Add lime juice and mix. Switch to a rubber spatula and clean the sides and bottom of the bowl to ensure everything is evenly incorporated.75 g Egg yolk, 120 g Sour cream, 2.5 Limes Lime zest, 390 g Sweetened condensed milk, 80 g Heavy cream, 150 g Lime juice
- Bake the filling:Pour the filling into the pan and bake (Preheated) at 325ºF (163ºC) for about 20 minutes. The surface of the filling should jiggle slightly like creme brûlée when gently knocking the side of the pan. Always check the consistency before taking it out of the oven.Set it aside on a cooling rack for some time and move it in the fridge to chill it completely. (4 hours - )
- Make the whipped cream topping:Whip heavy cream and sugar together until very fluffy and stiff. Spread it on top of the chilled filling. Heat the side of the pan with a torch to melt the butter coated and remove it easily. Or, insert a small cake spatula along the side. Transfer it onto a plate if necessary.Slice it with a warmed knife to cut it clean. And enjoy!!320 g Heavy cream, 43 g Granulated sugar
Video
Sue says
I made this today. It was a hit. Delicious.
ayacaliva says
I'm so glad to hear it! Thank you for sharing!