Recipe Snapshot
- Dish: Classic Florida Key lime pie with graham cracker crust and citrus filling
- Flavor Profile: Bright, tangy lime balanced by sweet, creamy custard and buttery crust
- Key Ingredient: Fresh lime juice provides the signature tart flavor and balance
- Method: Crumb crust baked briefly, then filled and baked until just set
- Servings: 8
- Total Time: 2 hours 40 minutes
- Effort Level: Simple
A Classic Citrus Dessert That’s Easy to Make
A classic Florida Key lime pie recipe doesn’t require much more than a handful of ingredients and a short bake to deliver that signature balance of tangy citrus and smooth, creamy filling. This version stays close to tradition, using fresh lime juice and sweetened condensed milk for a clean, bright flavor, with a buttery graham cracker crust to round it out.
What makes this recipe especially reliable is the straightforward method and a few small details that help ensure consistent results, like knowing what to look for in the filling as it thickens and sets. It’s an easy homemade Key lime pie that comes together with minimal hands-on time, making it a practical choice whether you’re planning ahead or pulling together a last-minute dessert.
Ingredient Notes
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Lime juice – Fresh lime juice is essential for the clean, tart flavor that defines a classic Key lime pie recipe. Both Key limes and Persian limes work well (see notes below), but bottled juice won’t deliver the same quality of flavor.
- Sweetened condensed milk – This is what gives the filling its smooth, creamy texture and balanced sweetness. Its thickness also helps the custard set properly without adding extra sugar.
- Egg yolks – Egg yolks provide richness and structure. They have a higher fat content than whole eggs which helps create the pie’s signature silky, custard-like consistency.
- Graham crackers – A graham cracker crust keeps the prep simple – no rolling or chilling required. Gluten-free graham crackers can be used with no other changes.
- Butter – Melted butter binds the crumbs and helps the crust hold its shape. Unsalted butter is recommended, but salted works if you prefer a slight flavor contrast.
A Note on Key Limes
Most “Key limes” sold in U.S. markets are actually grown in Mexico, as commercial production in Florida largely disappeared decades ago. They’re smaller, a bit less juicy, and slightly more bitter than Persian limes.
We’ve tested this recipe with both and find that Persian limes are the more practical choice – they’re easier to juice and produce a consistently balanced flavor.
A Quick Look at Preparation
How to Make Florida Key Lime Pie
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
The crust comes together quickly by combining finely crushed graham crackers with sugar and melted butter, then pressing the mixture firmly into the pie plate. Taking a moment to pack the crumbs evenly across the bottom and up the sides helps create a sturdy base that slices cleanly once the pie is chilled.
The filling is simply whisked together until smooth and slightly thickened. The combination of egg yolks and acidic lime juice is what gives the pie its structure, so you’ll notice it begin to firm up slightly as you mix. Once baked, the center should be set with just a slight wobble, which ensures a smooth, creamy texture after chilling.
After baking, the pie needs time to cool and fully set in the refrigerator. This resting period is key for clean slices and the right consistency. Serve with whipped cream and a little lime zest if you like a more pronounced citrus finish.
Tested Tips
- Fine crumbs create a sturdier crust – Crush the graham crackers to a fine, even texture so the crust packs tightly and holds together when sliced.
- Add lime zest for a brighter finish – A light sprinkle of fresh lime zest before serving adds a sharper citrus note that complements the creamy filling.
More Easy Fruit Desserts
If you enjoyed this Florida Key lime pie recipe, try Fresh Peach Cobbler, a straightforward dessert with juicy peaches and a buttery biscuit topping; Blueberry Crisp with Cornflake Topping, lightly sweet berries baked under a crisp, buttery topping; and Apple Brown Betty, a warmly spiced layered dessert with tender apples and buttered crumbs.
Florida Key Lime Pie Recipe
Ingredients
- 1-1/2 cups graham cracker crumbs, (from 10 to 12 crackers)
- 2 tablespoons sugar
- 6 tablespoons melted butter
- 5 egg yolks, see notes
- 14 ounces sweetened condensed milk, (1 can)
- 1/2 cup freshly squeezed lime juice, (from about 1 lb of limes)
For serving:
- Whipped cream, (homemade or store-bought)
- Lime zest, optional
Instructions
- Preheat the oven to 375°F. Place the graham crackers in a zip-top bag and crush into fine crumbs using a rolling pin.
- Transfer the crumbs to a bowl, add the sugar and melted butter, and mix until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup for an even layer).
- Bake the crust until lightly golden, about 7 minutes. Remove from the oven, reduce the temperature to 350°F, and let the crust cool for 10 to 12 minutes.
- In a separate bowl, whisk together the egg yolks, sweetened condensed milk, and lime juice until smooth and slightly thickened.
- Pour the filling into the partially cooled crust and bake until the center is set but still slightly jiggly, 12 to 14 minutes.
- Cool the pie on a wire rack for about 30 minutes, then refrigerate for at least 90 minutes to fully set.
- Slice and serve topped with whipped cream and a sprinkle of lime zest, if desired.
Notes
We call for 5 egg yolks because those from typical large supermarket eggs can run small. A standard yolk measures about 1 tablespoon – if yours do, you can reduce the quantity to four without affecting the texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out perfect! It was so easy, I’ll never buy a store bought key lime pie again.
Hi Annie,
I’m happy to hear you liked the pie. We love easy desserts!
The MEXICAN Limes worked just fine in June for my pie. Just saying, much love from TIJUANA MEXICO
Thanks for sharing that info Noriela. Glad you enjoyed!
It was really delicious. I served it as a dessert for my husband’s birthday and everyone asked for more.
I followed the recipe without making any changes..i would give this recipe five stars and encourage everyone to strictly follow the recipe.
Thanks. I’ve saved this recipe in my diary.
I love this recipe, thank you for sharing.
Hi Lydia,
I’m happy to hear you liked the pie. Thanks for letting us know!
Nellie and Joe’s keylime juice is the same as fresh squeezed
Do you think i could use this recipe and instead of the key lime juice, use juice from blackberries or dewberries?
Hi Jane,
In theory, I suppose you could use another type of pure fruit juice provided it wasn’t too sweet, but I have never tried it and can’t speak from experience. If you give it a try, please come back and share your results. I’m sure other readers would be interested.
We used less yokes and some zest which was ommitted by the commercial pie maker cause it was too tart for our norther visiters.