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We think Key lime pie is one of the easiest desserts you’ll ever make from scratch, and despite its short ingredient list, this classic dessert packs a burst of citrusy flavor in every bite. The authentic Florida version has a smooth, creamy consistency, buttery graham cracker crust, and a simple topping of whipped cream to complement the crisp acidity of the lime.
Homemade desserts are a wonderful way to round out a meal, but our preference is for quick and easy recipes like peach cobbler, apple brown betty or blueberry crisp that turn out perfect every time, even without a lot of baking experience.
This Florida Key lime pie delivers incredible flavor and is surprisingly simple to whip up, making it a winner in our book. One of our favorite kitchen tools is the Zulay manual citrus juicer (shown in photos), which makes juicing limes for this recipe nearly effortless. It has a dual cup design, meaning one cup is sized perfectly for lemons, and the other for limes. This has become a staple in the MGC kitchen because it makes quick work of juicing citrus, and it doesn’t require a lot of hand strength to ensure you get every last drop of juice. Plus, cleaning it is a breeze.
Featured Ingredients & Shopping Tips
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
LIME JUICE: When it comes to this recipe, fresh lime juice is what’s most important. Whether you use Key limes grown in Mexico (see more about Key Limes below), or more readily available Persian limes, fresh citrus is what you need for the iconic tang of Key lime pie.
SWEETENED CONDENSED MILK: As the name suggests, sweetened condensed milk is thicker than regular milk and already has sugar added. The added thickness helps create a richer, creamier texture for the pie filling, and it simplifies the recipe by eliminating the need for additional granulated sugar.
EGG YOLKS: This pie recipe only calls for egg yolks because they have a higher fat content than egg whites, contributing to a richer flavor and texture for the custard-like filling.
GRAHAM CRACKERS: Graham cracker crusts are about as easy as it gets when it comes to making a pie – no rolling or chilling required. You can also make the switch to a gluten-free crust with store-bought GF graham crackers.
BUTTER: Melted butter is the key to holding together your graham cracker crust. We use unsalted butter, but if you like a mix of sweet and salty, you can substitute salted butter to make the crust.
A Word About Key Limes
True Key limes are nearly impossible to find outside of the Florida Keys. Hurricanes and price competition from Persian limes put an end to commercial growing in the state nearly one hundred years ago, so when you find limes labeled as “Key limes” they have almost certainly been grown in Mexico. Mexican grown Key limes are small, not as juicy as the original Florida-grown variety, and slightly more bitter. We did use them in our pie recipe, but substituting the more common Persian limes is perfectly acceptable (if not preferable) and will make a delicious pie.
Overview
How to Make Florida Key Lime Pie
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
First, crush the graham crackers, mix them with the sugar and melted butter, and press them into a pie plate. Bake it a bit, then let it cool.
Next, whisk together egg yolks, condensed milk, and lime juice until it’s thick, pour it into the crust, and bake until it’s set but still a little wobbly.
Let it cool completely, then chill it in the fridge. Top with whipped cream and lime zest, and you’re ready to serve dessert!
Florida Key Lime Pie
Ingredients
- 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 the crust:
- 1-1/2 cups graham cracker crumbs, (from 10 to 12 crackers)
- 2 tablespoons sugar
- 6 tablespoons melted butter
For serving:
- Whipped cream, (homemade or store-bought)
- Lime zest, optional
Instructions
- Preheat the oven to 375°F. Place the graham crackers in a large zip-top bag and crush them into fine crumbs with a rolling pin (see tip below).
- Transfer the crumbs to a small mixing bowl, add the sugar, and pour in the butter. Combine with a fork, then transfer to a 9-inch pie plate.
- Use your fingers to press the crumbs evenly across the bottom and up the sides of the pie plate.
- Bake until golden, about 7 minutes, remove and reduce the temperature to 350°F. Set the crust aside to cool for 10 to 12 minutes.
- In a separate bowl, whisk together the egg yolks, sweetened condensed milk, and lime juice until smooth and starting to thicken.
- Pour the mixture into the partially cooled crust and bake until the custard is set but still a little jiggly, 12 to 14 minutes.
- Allow the pie to cool completely on a wire rack, then refrigerate for at least 90 minutes before serving.
- Serve topped with a little freshly whipped cream if desired.
Notes
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.