Key Lime Pie

I don’t know about you, but I love a good Key Lime Pie with just the right amount of sweetness and tartness. This one totally fits the bill and is a classic recipe you’ll want to make over and over again!

Key Lime Pie slice on a plate

Overhead view of a whole Key Lime Pie

Classic Key Lime Pie

So the other day at our small group (a church group that meets weekly) we randomly got onto a discussion about a particular hashtag. One woman was saying that she’d just learned what #smh was and felt like an idiot that she hadn’t known already. She’d thought that it was literally a word, like when people say “psh”.

“Smh”. Try sounding that out. It’s not easy.

So she started making the noise/saying “smh” and we were all dying laughing. One other woman in the group couldn’t believe she hadn’t known what it meant.

So then the rest of us spoke up (there’s 7 couples) and revealed that we too had no idea what it meant and would’ve thought the same thing. So the one woman in our group that’s totally cool enough to know what it means filled us in.

Key Lime Pie with a slice removed
Key Lime Pie slice on a plate

Do you know what it means? Ready to have your mind blown?

“Shaking my head”

And now you are officially cool because you know what it means. At least that’s what I’m telling myself. 😉

And you know what? This Key Lime Pie will also blow your mind and make you the coolest person among friends if you share it with them. It’s true. #cool

Overhead view of a whole Key Lime Pie
Key Lime Pie slice on a plate

But really. I’ve been asked several times for a key lime pie recipe, so I finally got my act together and am sharing one. Though I can’t take full credit, since I actually got the recipe from a friend who got it from Bon Apetit magazine. It’s apparently from a restaurant in South Florida. Of course, I did make a few small changes here and there, because duh.

It’s a super easy pie to throw together, which I love. After making the crust, you literally just whisk all the filling ingredients together in one bowl and bake it. It’s wonderful.

The filling is just enough sweet and tart. It’s creamy and thick, yet still soft.

There can be such a variety in key lime pie texture. I’d say that this one is a little on the softer side, but you can easily add an extra egg yolk to the filling to thicken it up a bit, if you prefer.

Top the pie with some whipped cream and then dig in! It is super hard to resist!

Key Lime Pie slice on a plate with a bite on a fork
Side view of a whole Key Lime Pie

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Key Lime Pie slice on a plate

Key Lime Pie

  • Author: Lindsay
  • Prep Time: 6 hours (fridge)
  • Cook Time: 5 minutes
  • Total Time: 6 hours 5 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


I don’t know about you, but I love a good Key Lime Pie with just the right amount of sweetness and tartness. This one totally fits the bill and is a classic recipe you’ll want to make over and over again!



  • 1 1/2 cups graham cracker crumbs
  • 4 tbsp sugar
  • 6 tbsp salted butter, melted


  • 14 oz sweetened condensed milk
  • 2/3 cup key lime juice
  • 3 egg yolks
  • 3 tbsp sugar
  • 3 tbsp fresh lemon juice
  • 1/4 tsp salt


  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract


1. Preheat oven to 350 degrees and grease 8 inch pie pan.
2. Combine graham cracker crumbs, sugar and melted butter and mix until combined.
3. Press crumbs into the bottom and up the sides of the pie plate.
4. Bake pie crust for 5 minutes, then set aside to cool.
5. Reduce oven to 275 degrees.
6. Whisk all filling ingredients together in a large bowl until smooth.
7. Pour filling into crust, then bake for about 25-30 minutes or until center is set.
8. Refrigerate until cold, about 6 hours or overnight.
9. To make whipped cream, whip heavy cream until it begins to thicken.
10. Add powdered sugar and vanilla extract and whip until stiff peaks form.
11. Top pie with whipped cream. Sprinkle with graham cracker crumbs and key lime zest, if desired.


For a little firmer filling, add an extra egg yolk, then process as normal with the rest of the recipe.

Keywords: key lime pie recipe, easy key lime pie, best key lime pie recipe, easy key lime pie recipe, recipe for the best key lime pie, how to make key lime pie, best key lime pie, the best key lime pie,


Key Lime Pie! Such a terrific, classic pie!

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Recipe rating

  1. caroline cook

    This recipe is perfect, thanks! I couldn’t find any bottled key lime juice, so I used fresh regular limes. It tasted great, but I would love to try it with key limes on day!

    1. Lindsay

      What kind of cookie would you normally use to make a crust? Shortbread cookies or some kind of vanilla cookie should work fine.

  2. Douglas Larsen

    Lindsey, can a 9” ceramic pie dish be substituted for the 8” called out in your recipe without any changes to the volume of ingredients?

  3. Taylor

    Where on earth do you find “key” lime juice? I bought what I think might be it but on the bottle it says key west lime juice. Is that it?

      1. S

        Thank you for your recommendations, I was also just wondering if I can freeze what’s left of the pie?

        ps. It was delicious. Everyone absolutely loved this pie. And so did I, who have never even had key lime pie before. So thank you for this great recipe! 🙂

  4. Debbie

    I made this for Christmas dessert, but I found the filling was way to runny after only cooking it for 30 mins and I used 4 egg yolks not sure what happened but after cooking it longer (20 more mins) it did turn out to be the most delicious key lime pie ever, and it was very easy to make. Thanks.

  5. Leigh

    I discovered your wonderfully witty site while searching for recipes because my cookbooks are still packed away. Thanks for the heads up about #smh; the only way I ever find out what these inscrutable abbreviations are is by the accidental kindness of online strangers, lol. So when I saw your recipe for key lime pie, I recognized the “South Florida” restaurant that originated it: Joe’s Stone Crab. I’ve eaten it and baked the pie from his recipe many times, and it’s perfectly balanced. I realize I’m commenting way after you posted this, but I believe some recipes are sacrosanct and should be respected for fear of disturbing something that cannot be improved. By that I mean the proportions that build the basics of the dish, not necessarily the essential flavors. I can see from the picture that your whipped cream has no body, which I imagine is due to the vanilla extract. That, along with the fact that you use a whopping half cup of sugar in the cream versus 3 tablespoons in the original automatically made my teeth hurt. That said, I not only greatly enjoyed reading your blog, but I intend to try many of your recipes and visit this site often.

  6. Doug (the kitchen professor)

    We made this pie last night! Yummy! It turned out great and it makes a great breakfast. It will be the “go-to” key lime recipe.

  7. Erin R.

    HA HA! I’d never even SEEN smh before, so I guess that makes me doubly uncool. There’s no telling how long it would have taken me to figure it out if you hadn’t revealed its meaning. (grin)

    And it has been a few years since my last key lime pie, so this is making my mouth water. I love that you didn’t use any stupid food coloring. Will have to give this a bash before summer ends. Thanks!

  8. J.nelly

    I so very badly wish I could have a slice of that right now. #smh and making a deflated-and-hungry ‘smhhpsh’ noise.

  9. Mir

    Oooh! I’m so proud of myself because I knew what that meant. Yay!
    And I’m excited that you made this pie. Key lime is one of my favorites of all time. This looks perfect!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12