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Key Lime Pie

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 The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust.

An overhead view of a key lime pie with whipped cream flowers around the edges and a slice of lemon in the center.

There are so many classic recipes like this one that I really can’t believe I haven’t shared yet. Key Lime Pie! It’s one of the greats, and it’s a tradgedy that it has taken me this long to share it with you.

There are a few things that make this key lime pie recipe the BEST, some of which I share below. But one thing I really love is making this with a gingersnap cookie crust. The gingerbread flavor, especially around the holidays, mixed with the creamy key lime filling is delicious and makes a fun twist to the traditional version of key lime pie.

The thing I love most about this pie (besides how creamy, luscious, and perfectly tart it is) is how incredibly EASY it is to make. Literally, the most amateur baker in the world could look like a rock star after making this pie. It’s so simple, and fool-proof.

And please, PLEASE (this is me beggggging you) make the crust from scratch! There are some things you can get away with buying store-bought, but graham cracker crusts is NOT one of them. The store bought ones are flimsy and have no flavor.

A homemade graham cracker crust is super duper simple and really makes a difference in taste.

One slice of key lime pie with a graham cracker crust on a white plate.

What is the difference between lime and key lime?

While these are two different types of limes, the differences are subtle.   The limes that we find in the store (especially in US stores) are called Persian limes.  Key limes are very small (about 1 1/2 inches in diameter) and tend to contain more seeds than Persian limes and they also tend to have a more intense flavor.  This flavor makes for an especially delicious pie filling.  Key limes are sold more seasonal at the store and are not always as easy to purchase.

Can I substitute lime juice for key lime juice?

This recipe uses Nellie and Joes key lime juice, which is key lime juice, sold in a small bottle at most grocery stores.  You can find it in a bottle next to the regular lime juice.  If you have to, you could use regular lime juice (although I would only use freshly squeezed lime juice) and I hesitate to do this because the flavor of the pie wont be as good.

 

A close up of a key lime pie in a glass dish with piped flowers of whipped cream around the edges.

Tips for making perfect key lime pie:
Use Key Lime Juice:

There are 2 ways you can get key lime juice for this recipe. Juice about 20 of your own small key limes, OR use a bottle of Nellie’s Key Lime Juice! I always go for the latter.

You should be able to find Nellie’s Key Lime juice at any of your local grocery stores, right next to the regular lime juice. It’s the stuff of gods and makes the pie making process soooo much easier, especially for those of us who don’t have access to fresh key limes.

Use full fat cream cheese and sweetened condensed milk.

The low fat options wont allow the pie to set up as well.

My secret ingredient for key lime pie:

The secret ingredient in this key lime pie is the cream cheese! It’s not traditional in key lime pie (and you could substitute it for sour cream, if you feel like you have to), but it’s what makes this pie extra smooth, creamy and delicious! There are only 4 ounces of it–not enough to change the flavor, but just enough to give the pie an extra creaminess that puts it over the top!

Don’t skimp on the lime zest in your key lime pie!

Lime zest is a must for key lime pie! It gives the extra boost of flavor, and it adds little specks of green to the filling that help give the pie it’s signiture look.

We love this pie with a traditional graham cracker crust, or with a gingersnap crust. Both are equally as fantastic, and I’ve added directions for the gingersnap crust in the notes below the recipe.

Now go ahead and dig in to the BEST key lime pie ever! I’d love to hear if you make it, and which crust you use–comment below!

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5 from 17 votes
The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust. | tastesbetterfromscratch.com
Key Lime Pie
Print Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust.

Course: Dessert
Cuisine: American, Pie
Keyword: best key lime pie recipe, key lime pie, key lime pie ingredients
Unit: 14 ounce can, cup, ounce, Tablespoon, teaspoon
Servings: 12
Calories: 444 kcal
Author: Lauren Allen
Ingredients
Graham cracker crust (see note below for a Gingersnap cookie crust)
  • 1½ cups ground graham crackers (about 12 full sheets, crushed)
  • 1/3 cup granulated sugar
  • 6 Tablespoons butter , melted
Key Lime Filling
  • 2 14 ounce cans sweetened condensed milk
  • 4 ounces cream cheese , softened
  • ¾ cup Nellie and Joes Key Lime Juice , or fresh lime juice
  • zest from 2 regular limes , or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions
For the crust:
  1. Preheat oven to 350F.

  2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. 

  3. Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. 

  4. Bake for 10 minutes. Remove from oven and allow to cool.

For the Filling:

  1. Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. 

  2. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. 

  3. Pour into prepared graham cracker crust and bake in preheated oven for 10 minutes.

  4. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
Whipped Cream Topping:

  1. Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. 

  2. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.

Recipe Video

Recipe Notes

*Don't miss my tips for making this pie turn out perfect, above in the post!

 

*For a gingersnap cookie crust:

  • 1 1/2 cups crunchy gingersnap cookie crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted

Method, baking temp and bake time are the same as for the graham cracker crust.

 

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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 The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust. | tastesbetterfromscratch.com #pie #keylimepie #keylime #easy #dessert #best
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Comments

  1. Lauren, Thank you for your recipe. I haven’t found a good Key Lime Pie recipe yet and look forward to trying yours out. I have a tip on making the crust. I think a homemade crust is essential but it can be hard to get the crumbs spread evenly. I saw this trick in an old Betty Crocker cookbook. You need 2 pie plates preferably Pyrex. I use a 9 1/2 and an 8 inch. Dump your crumbs in the larger and lightly spread out and up the sides. Spray the bottom of the 8 inch plate with a non-stick spray and push it down on the crumbs. The harder you push the better. Then take the plate off. Your crumbs should be evenly spread over the pie plate and compressed ready for the oven. I get a perfect crumb crust doing this every time. Again, thank you for your recipe.

    Reply

  2. This Key Lime pie is really the best I have ever had! My mother actually made it and it is delicious. I like that it’s not too sour, and it is very creamy and decadent. Thank you for this recipe!

    Reply

  4. The best key lime pie I’ve ever had or made! Made this for a party and everyone loved it. Thanks for making me look good! haha

    Reply

  6. Made the Key Lime Pie! Haven’t eaten it yet, but it is cooling while I excitedly wait. The filling is delicious. It is difficult for me to follow a recipe, so I didn’t. Didn’t have enough graham crackers, used part vanilla wafers, then added a little flaked coconut. This made a nice 9.5 in deep crust.
    The filling is mostly according to recipe except for the addition of 3 envelopes of Simply Lime, vanilla and an additional 4 oz cream cheese. This filled the crust making for a thick pie.
    Thanks for sharing this amazing recipe!

    Reply

  9. This is my second time making this key lime pie and not one piece was left! I love that it’s not too Limey , I did add a little more cream cheese and I used real key lime that I found at the grocery store . This is a keeper !!!!

    Reply

  10. This site is called Tastes Better from Scratch so I came here hoping to find a KLP recipe that makes everything from scratch. I was disappointed to see the first ingredient. Looking for a recipe that makes everything from scratch. I could make the crust using a different recipe and then use this for the filling, but I’d prefer one person’s recipe that was built doing everything from scratch, looking for harmony between the crust and the filling.

    Reply

  12. I made two pies tonight. I was a little skeptical because there were no eggs and two cans of sweetened condensed milk. While I have not had the opportunity to eat either pie yet I did have some leftover filling that I baked in a custard cup. OMG!!!! I can’t wait to eat the pie with the homemade graham cracker crust and fresh whipped cream . I have made a lot of Key Lime Pies and I must say this is the best I have ever had. What makes it even better is that I have my very own Mexican Lime tree which I believe is the same as a Key Lime. This will be the only way I ever make a Key Lime pie again. Thank you!!!!

    Reply

  13. As a Key Lime pie lover. This is the best pie recipe I have ever tryed. Husband and family enjoyed it. The lime zest makes it.

    Reply

  18. Made this on Sumday for my father & father-in-laws birthdays as they both love key lime pie. When I was a kid we went to Exuma, Bahamas and we had a bohemian made. She used to make Key Lime that was was Fantastic. Of course she made it with fresh key limes as they are readily available in the Bahamas. Well, my dad said it tasted and looked just like hers. It truly was delicious and I can’t wait to make it again! Thanks for a wonderful recipe!!!!

    Reply

  19. I made it with tahitian/persian limes since I can’t get key limes or bottled juice here and used the gingersnap crust (without sugar, since there’s already sugar in the cookies).

    While I like how this is much simpler to make than a more traditional recipe and how the filling is so thick and fluffy, and how the limey taste goes so well with the gingersnap, myself and my guests found that it was just far too sweet for our tastebuds. (Something I suspected would be the case.)

    I will be trying it again, but substituting the second can of condensed milk for evaporated milk, which should halve the amount of sugar.

    Reply

  20. Great recipe! I used ginger snaps and butter for the crust. I made this pie as a gift and they said it was the best key lime pie they’ve had. I omitted the regular lime zest. Thanks!

    Reply

  21. Hi Lauren!

    I’m making this for my son’s 13th birthday at his request. I usually make key lime cheese cake so I love the cream cheese ingredient…..I would also like to add sour cream for added tang. Can I use 2 ounces of each, cream cheese and sour cream or simply add a half cup or so of sour cream to your standing recipe? Can’t wait!

    Thank you,
    Jane

    Reply

  22. Great Pie! the only differnce, I made the crust half ginger snaps, half graham cracker, this is super easy and it came out beautifully!

    Reply

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