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This authentic Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.
The Best Key Lime Recipe from Savannah
This Key Lime Pie is smooth, creamy, and perfectly balanced between tart and sweet. I stumbled upon this Key Lime Pie Recipe in a small downtown shop when I was visiting Savannah, Georgia with my friend, Amie. Savannah has got to be one of the most beautiful and charming cities ever. We had so much fun touring the historic city squares, walking along the river, and eating delicious Southern food.
I made this pie for my family when I got home and we can’t get enough of it. It is the best key lime pie recipe! At family birthday parties, key lime pies are often requested over birthday cakes. Thanks to my trip to the Savannah, we now have another favorite family recipe!
Ingredients for Key Lime Pie
Graham Cracker Crust
- Graham crackers (crushed): For that classic, slightly sweet crust.
- Butter (melted): Holds the graham cracker crumbs together.
- Sugar: Adds a touch of sweetness to the crust.
Tip: Make the crust from scratch for the best texture and flavor, but a pre-made crust works in a pinch.
Key Lime Pie Filling
- Egg yolks: Creates a smooth, silky texture.
- Sweetened condensed milk: Adds sweetness and richness.
- Key limes: Fresh is best, but bottled juice (like Nellie and Joe’s Key Lime Juice) works great.
- Key lime zest: Enhances the tart, citrus flavor.
Optional Whipped Topping
- Fresh whipped cream, canned whipped topping, or meringue.
Tips for the Best Key Lime Pie
Use Fresh Key Limes: Use fresh key limes whenever possible for the most authentic and vibrant flavor. They have a distinct tartness that sets Key Lime Pie apart from regular lime pie.
Pre-Bake the Crust: This prevents a soggy crust and ensures a sturdy base.
Don’t Overbake: The filling should be set but still slightly jiggly when you remove it from the oven.
Serve Chilled: Allow the pie to cool to room temperature before refrigerating, then refrigerate for several hours or overnight before serving. This allows flavors to meld for the perfect taste.
Frequently Asked Questions
Key limes are smaller, more tart, and more fragrant than regular limes. If you can’t find fresh key limes, use Nellie and Joe’s Key Lime Juice or regular limes as a substitute.
Authentic Key Lime Pie is a pale yellow-green. Skip the green food coloring unless you want a brighter green for an occasion like St. Patrick’s Day.
Yes! A pre-made graham cracker crust saves some time and makes this recipe even easier.
Reader Reviews
We’ve had over 100 reviews from people who love this recipe as much as we do. Here are just a few:
I’ve made this multiple times and it is always a hit! Everyone who tries it wants the recipe. I use lime juice only because I can’t get key limes where I live (Newfoundland, Canada) and it’s still wonderful!
Keri
I have made this super easy key lime pie recipe so many times for friends and family. I always get rave reviews from everyone. Thank you so much for posting this recipe because I am a VIP when I make this for a party. I love all your recipes:)
Sandra
Absolutely perfect. I have tried many that did not set up or were too sweet. This is as good as the restaurant with the best key lime pie where I live. Thanks for sharing.
Lorelei
More Delicious Pie Recipes
If you love tangy citrus-infused desserts like this one, be sure to try our Homemade Lemon Meringue Pie, Cream Cheese Lemon Bars, Coconut Lime Cheesecake Bars, or our super easy Orange Pineapple Cake! Here are some more of our favorites:
How to Make Key Lime Pie
Key Lime Pie
Video
Ingredients
For the crust:
- 1/3 cup butter melted
- 1/4 cup sugar
- 1 1/4 cup graham cracker crumbs
For the filling:
- 4 egg yolks
- 6 key limes for zesting and juicing
- 14 ounces sweetened condensed milk
- Nellie & Joe's Famous Key West Lime Juice (if needed)
- whipped topping to garnish (optional)
Instructions
For the crust:
- Combine melted butter and sugar in a medium bowl. Stir in crushed graham crackers.
- Spread evenly into 9-inch pie plate and press onto bottom and sides to form an even crust. The bottom of a measuring cup works great for pressing the crumbs firmly into the pie plate.Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.
For the filling:
- Preheat oven to 350-degrees. Zest key limes until there are 2 teaspoons of zest, then juice them. Pour the fresh key lime juice into a ½ cup measuring cup.If the ½ cup isn't filled, add bottled key lime juice to fill it completely.
- Whisk the egg yolks until they are thick and turn to a light yellow. Use a stand mixer or an electric mixer. Slowly add sweetened condensed milk while mixing on a low speed.
- Gradually add the key lime juice and zest and continue to mix on a low speed just until blended.
- Pour the mixture into the prepared pie shell and bake 15 minutes.
- Remove and let it cool to room temperate then store in the refrigerator until ready to serve.
- Serve with a garnish of whipped topping lime slices and little lime zest, if desired.
Notes
Substitutions
If key limes and/or key lime juice are not available, you can still make this pie!- Use Nellie & Joe’s Key Lime juice in place of fresh key limes.
- Substitute the juice of 1 lime in place of the 6 key limes. Make sure you have ½ cup of juice.
So good and easy.
Are the nutrition facts per serving or the whole pie?
The nutrition facts are for 1 slice of pie, if you cut the pie in 8 equal slices.
This recipe is amazing! It does have just the right amount of sweetness and tartness. So delicious! Our guest raved about it. I made the graham cracker crust and it tasted so much better to me then pre-bought. I did not. The recommended Keylime juice for the half cup, I highly recommend this recipe!
Absolutely delicious! Got raves from everyone! Very easy to make-I used key limes and added bottled key lime juice. The homemade crust makes a big difference, so take the time to do it!
Hi! I want to make this ahead of time to take on vacation. Can I freeze it ahead of time? How would suggest making in advance. Thanks!
I haven’t tried freezing key lime pie before. However, if I was going to try it, I would bake it in a foil dish instead of a glass dish. I would wrap the baked pie in a layer of plastic wrap and then a layer of tin foil. Let us know how it goes if you try it!
Can I just use the juice instead of the limes?
You can but the lime flavor won’t be as bright without the zest from the limes. I haven’t tried it without the lime zest so I can’t promise you it will turn out as good. Hope this helps!
Love the pie
Is there any way to adapt this recipe to make smaller pies? I want to try making ‘mini-pies’ in a muffin tin where each one would be 3-1/2 inches in diameter and a little more than 2-inch in height.
I’m just worried that when it’s that small, the filling will overcook. Any tips or suggestions?
I would definitely lower the temperature and check them every few minutes for doneness. That sounds yummy!
Good recipe followed it all the way but the 9” pie pan was way too big. The filling only went 1/2 way. I had to quickly make another batch to fill it up. I cooked it then for 28 minutes it’s cooling now so hopefully it cooked all the way through.
Made this pie for Memorial Day 2024 and it was lovely!!!!! Wasn’t the same classic white color as the picture cuz I think my yolks were super yellow but this pie was every thing I was hoping for!
How deep is your baking dish?
It is about 1 1/2 inches deep.
This is the best tasting Key Lime Pie recipe that I’ve ever had. It was extremely easy to make and much loved by my family. No leftovers. Must bake 2 pies next time. ❤️
Hi there! I’m planning on making this pie this weekend but want to top it with your meringue recipe! Would you suggest baking the key lime pie first and then baking the meringue after or can I put the meringue on right away and just do the 15 minutes?
I would bake the key lime pie first and then add the meringue and bake again! Let us know how it turns out!
I had key lime pie, in New Orleans several years ago. Loved it. Going to make it this weekend. Thanks
Would I adjust baking time if I’m making it in mini tart pans about 3 inch diameter?
Yes it will be a shorter bake time. Keep a close eye on them!
This is now my go-to dessert when I get asked to bring a dessert! Always take home an empty pie pan😀
How mamany eggs?
4 egg yolks!
Question — I’m about to try making this pie for my husband who LOVES key lime pie. If I can’t find key limes — would you suggest I try the juice or extra limes? He prefers very tart! Thank you … Yum!
I would use the juice for maximum tartness!
Can I semi double the filling part of the recipe?
That should be okay! We haven’t tried that, but I think it would work.
Our favorite Key Lime Pie recipe!
This was the first time that I’ve made this and it was loved so much that I’ve been asked to make it again and again
Very easy and great taste!Will make again.
Excellent results! First time I’ve ever made a Key Lime pie – no need to look up other recipes now!
Thanks!
A quick and easy pie
The family loves it
So simple to make. I had to use just a little of the key lime juice. Zested and juiced the key limes.
A great pie to make when you don’t have a ton of time, it’s easy to put together.
Thank you so much for this recipe! It tasted so good! The citrus was not overwhelming 🥰 and everyone at church loved it haha! Thank you again!☺️
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“and brought them out, and said, Sirs, what must I do to be saved? And they said, Believe on the Lord Jesus Christ, and thou shalt be saved, and thy house.”
Acts 16:30-31 KJV❤️❤️
The pie has a wonderful flavor, but why does the filling barley go up to half of the crust?
I used a foil 9 inch pie pan.
Oh that is odd! How deep was the crust?
Most easy and very tasty pie
Normal pie plate.
Made key lime pie for the first time using this recipe and it is a success. The recipe is simple, but the flavor of the pie is so good. I used fresh juice and didn’t use premade juice – maybe that also makes a difference. This recipe is a keeper!
I man going to make this recipe however I don’t know how much juice is if I’m using the key lime juice in the bottle, not actual limes. Can you give a measurement if ounces?
You get about 2 tablespoons of juice from each key lime, so you’ll need about 12 tablespoons or 6 ounces. Hope this helps!
Newbie question: I’m assuming it’s 14oz volume as opposed to weight of condensed milk? They come in 14oz (net weight) cans so I think I didn’t catch that and therefor didn’t use enough, my novice mistake! Such is life with the Imperial System.. lol Thanks!
Our recipe uses 1 14oz can of sweetened condensed milk. Hope that helps! Sorry for the confusion.
I am having the same problem the batteries done. I put it into the pie shell. There is definitely not enough batter to fill the shell. It only comes like maybe halfway up and I know this doesn’t rise so I’m very disappointing cause I’m gonna feel stupid bringing this to a barbecue tomorrow. When looks like it’s half made other people must have this problem. Yes, I used a 9 inch pie plate and crust.
Some pie plates are deeper than others – we have been making this recipe for years in a 9 inch pie dish and it always fills the whole dish.
This is my first time making key lime pie. It most definitely won’t be my last. Of course like any good cook I had nibbles. My grandson say’s it’s one of his favorites. He juiced the limes and zested them for me. Will be making a fresh pot of coffee to serve with it tonight. So good
Delicious! Can I substitute the Graham cracker crust with a Nilla wafer crust or r maybe combine the 2? Wanted to try a different spin and I am craving Nilla wafers.
Sure!
5 stars because it’s key lime.
My question is I’d like to juice 9 key limes instead of 6.(for that extra kick).
What do I need to change the recipe to keep the filling thick?
Thanks in advance,. Frostproof,FL.
The whipped egg yolks are what gives the pie structure, so I would start there!
Hey thanks for the fast reply.
Since I plan on 50% more juice, I’ll go with 50% more yolks.
We’ll start there. Gonna do one today.
I’ll be sure to let you know how it turns out.
Step one is a little unclear. You zest the limes and juice them- but the next step says to cut the zested limes in half and juice them. Is that an accidental repeat?
Oh, yes the juicing is mentioned twice. Thanks for catching that! I will change it!
Salted butter or Unsalted butter? I searched the comments and could not find this question.
Thank you.
Either one works great.
In the oven now but it doesn’t look like it made enough to fill the pie crust. Is it going to rise?
It doesn’t rise very much. What size pie crust did you use?
I used a 9inch, and there is extra room, for the whipped cream!
Hi! I want to try Key Lime Pie!
But if i get the Lime jus in a bottle will it be the same taste?
Or shoudl i get Bottle of Key lime jus on Anazone? And also amouch key lime jus do we need to use 1/4 cup?
Thxs:)
If you can’t find key limes or key lime juice, you can substitute common limes. You can swap out 6 fresh key limes for 1 large regular lime. As far as the juice goes, you can swap it out at a 1:1 ratio (¼ cup key lime juice for ¼ cup regular lime juice).
Really good recipe! I enjoyed making the Key Lime pie.
Can you just use the key lime juice and no limes and will it still taste good?
Does this freeze well?
Yes! It freezes great!
So easy to make. Directions are clear and simple to read. A real down home and delicious pie.
Easy and delicious!
This was the 1st key lime pie I ever made and will definitely make this recipe again. Thank you!
Simple to make and very tasty
Ultimately the best key lime pie there ever was. It reminds me of my dear sweet mama’s key lime pie. My God bless you, and thank you.
Have to try this key lime pie. Looks yummy!!!
Mine didn’t set. We ate it with a spoon!
You have to beat the egg yolks for about 5 minutes on high speed. If you didn’t do that it could be why it didn’t set up. I just made it and I looked up how long to beat the egg yolks for them to thicken and turn light yellow. My pie came out fine.
Hi there! Can you clarify – *If key limes are not available, you can still make this pie! Substitute 1 lime in place of the 6 key limes.* Does this mean if you are using a regular lime, we only use one for the entire recipe? Thanks!
Yes that is correct. One regular sized lime replaces 6 key limes.
Key limes are not available locally. But I buy Nellie and Joe’s bottled key lime juice and this pie tastes fabulous. If you cannot find it it’s available at Amazon and Walmart.
How much total juice did you use?
This really is so simple to make and so, so good! Perfect amount of lime. So creamy too!
Tart & tangy is the best combination! Key lime flavor reminds me of spring & I’m so excited it’s here! We will be making this asap!!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I noticed the ingredient list says ¼ Cup Lime Juice and the directions say ½ Cup lime juice. Which is it? I think that will make a difference…..
Sorry its a little confusing, but you juice the key limes into a 1/2 cup. If they fill up the cup, great! If they don’t then fill the rest up with the key lime juice. Hope this helps!
I love this key lime pie! The perfect tart and tangy and sweet mix that is perfectly balanced. So delicious!
Very good recipe.. Made it today.
I’ve made this multiple times and it is always a hit! Everyone who tries it wants the recipe. I use lime juice only because I can’t get key limes where I live (Newfoundland, Canada) and it’s still wonderful!
Hello,
I’ve tried this twice already. My mixture liquefies when i add the lime juice. I add it slowly while mixing in on low speed just as you described it. Any idea what could be the problem?
Oh shoot! I haven’t had that happen before. It could be that your eggs aren’t whipped enough before adding the next ingredients.
Awesome Recipe..
https://www.kashishfood.co.nz
I have made this super easy key lime pie recipe so many times for friends and family. I always get rave reviews from everyone. Thank you so much for posting this recipe because I am a VIP when I make this for a party. I love all your recipes:)
Hi. If I am using mini graham cracker pie shells (purchased from grocery store) how long should I bake them?
The mini ones? I’m not sure we have never used those ones before. I would say start at 10 minutes and check it every few minutes until the center isn’t jiggly anymore. Hope this helps!
I make a key lime pie that tastes fabulous, but it always falls apart! This pie looks great – before I make it, does it keep a firm consistency so that it does not fall apart?
The consistency is perfect, I’ve never had an issue with it falling apart. I think you will love this one!
My son-in-law is lactose intolerant but loves my pies so I substituted vegan butter for regular butter in the crust and condensed coconut milk in the filling. It turned out great although it did have a very faint coconut flavor which I thought made it even tastier!
Thanks for letting us know how you made this lactose free! I am sure there are many of our readers who will find that extremely helpful. I’m not lactose intolerant and that sounds SO good with the coconut milk. YUM!
Dam good pie cheese family all good here
Can I use just the strict just the Nellie and Joe’s key lime juice and no limes??
That should work!
As a variant, you can whip the whites from the eggs until stiff peaks form and fold them into the milk, yolk and juice mixture. Fill the crust and bake as directed in the recipe. Makes for a lighter textured pie and cuts a bit of the sweetness. Plus it uses up those pesky extra whites.
FWIW – I have made variations of this pie using real key limes, bottled key lime juice, RealLime lime juice and fresh juice from standard limes. They ALL work and they all make delicious pies. The fresh lime juice just makes an EXTRA delicious pie…
Great ideas, thank you for suggestions and also for sharing your information about the lime juices. Super helpful!
I made this last night. I found it to be way too sweet. Next time I will use a cup and a half of lime juice and five egg yolks.
Love this recipe! Thanks for sharing!
How do you add the meringue topping? Do you bake the key lime first then reduce the temp and add the top and then bake the extra 10 minutes or add the topping before baking the key lime?
Hey Gemma- Usually we don’t go meringue topping on the Key Lime pie but if you would like to, you can use these instructions from our lemon meringue pie: https://www.favfamilyrecipes.com/moms-lemon-meringue-pie/ Hope this helps!
Absolutely perfect. I have tried many that did not set up or were too sweet. This is as good as the restaurant with the best key lime pie where I live. Thanks for sharing.
Thank you for the compliment! I love this recipe. It turns out perfect every time. I’m also a fan of the tartness of the pie. I’m so glad you like it!
Excelent recipe !!! It was a hit !! Will make again !!!
Can this pie be frozen? How long will it keep frozen?
We haven’t tried freezing it before but it I’m sure it is possible. I wouldn’t keep it frozen than more than a couple weeks, if it were me. I don’t like the freezer flavor so the less time in the freezer (at least for me) the better!
Love this recipe, I use 1/2 cup of freshly squeezed key lime right from my tree! Perfect pie everytime!
Love that you have a lime tree. Now I want one! 😀
Sounds very delicious, as I live in Brazil, can you tell
me what the crackers are and what can I use as a substitute.?
We have wonderful limes here in Bahia , can I use all this juice etc.
Thank you so much.
Hugo Skucek
Hi Hugo– Graham crackers might be tricky to find in Brazil. If you can’t find them, you can use Nilla Wafers, ginger snaps, or any kind of plain vanilla cookie. Even animal crackers. Hope this helps!
How far in advance can you make this? This looks like a good recipe and I can’t wait to try it.
You can make this probably 2 days in advance … I wouldn’t do much longer than that. Hope this helps!
I can’t find key limes in my local store, can I use regular lime juice?
Yes you can, they just won’t have that key lime tangy-ness. Hope this helps!
I am not huge fan of Key Lime pie but husband loves it. I made this recipe a couple of weeks ago and he said it was the best ever. I tried it and I really liked it. I am making it again today. Thank you.
So glad you and your husband liked it! This is our favorite recipe for Key Lime Pie hands-down (and we are big fans too)!
Do you have to refrigerate the pie to firm it.I put it in the oven at 350 degrees and it rose up some but still had a lot liquid.so I put it in refrigerator.
That should be totally fine. If it was still liquid-y I would but it in the refrigerator to firm. Hope this helps!
This may be a silly question but would it be okay to just use a 1/2 cup of fresh squeezed lime juice?
Yes, you can definitely do that. The key lime juice has a slightly different flavor, but either will taste great!
Can we use lemon instead?
Yes, it will absolutely work with lemon. We also have these lemon pie recipes you can try:
https://www.favfamilyrecipes.com/creamy-lemon-pie/
https://www.favfamilyrecipes.com/sour-cream-lemon-pie/
https://www.favfamilyrecipes.com/moms-lemon-meringue-pie/
Can we use lemon instead??
Yes, it will absolutely work with lemon. We also have these lemon pie recipes you can try:
https://www.favfamilyrecipes.com/creamy-lemon-pie/
https://www.favfamilyrecipes.com/sour-cream-lemon-pie/
https://www.favfamilyrecipes.com/moms-lemon-meringue-pie/
This was delicious, and so easy. Thank you for helping me find my go to key lime pie recipe!
Thank you for taking the time to comment! Glad you liked it 🙂
all one has to do is remember the color of the inside of the lime….it is never bright green. Take it from there.
I’m so excited to make this! This may sound like a dumb question, but in your ingredients you say you need 1/4 cup lime juice but in the method it says you put half a cup in. Is this on the basis that you’d be getting 1/4 cup from the actual lime but then you must add another 1/4 cup of lime juice? Sorry, it’s probably a silly question but I don’t want to accidentally make the most sour pie in the world haha. Thanks x
That is right, you use 1/4 c. fresh and 1/4 c. of the key lime– making 1/2 c total
In this particular recipe for the key lime pie….notice the canned milk used, it is very sweet, and believe me condensed milk takes
it to another level of sweetness. So go ahead and use what the recipe indicates. No fear!
There are many recipes out there for this pie, and i have tried them all……
I had the same question!
you use 1/4 c. fresh and 1/4 c. of the key lime– making 1/2 c total. Hope this helps!
What if I live in Missouri & it’s January & I can’t use Key limes?!
hmm… if you are in desperate need of key limes you could probably find a place that will ship them to you!
If you live in St.Louis Dierbergs market carries key limes. But it is not necessary..I use the liquid from Nellies & Joes and it tastes fine. I have made at least 5 of these pies this month. It has been so cold and this just screams…warmth and sand and sun!!!
Couldn’t agree more!
that is easy….ever heard of Roses lime? Used
in making margaritas…..it works in a pinch…
And it is tasty.
Sel, with all due respect, as the owner/operator of a chain of nightclubs, we use Rose’s in mixed drinks, but my opinion is that it has a twinge of bitterness after taste to it, which might not translate well into this recipe. Same as grocery store bottled lime juice (ReaLime brand), which is not nearly as clean and bright in flavor as real squeezed limes. Although, its companion brand “ReaLemon” is totally satisfactory to use in place of real squeezed lemons, and does not have that “off” after taste that Rose’s and ReaLime has. Note, that I have not tried your suggestion in this recipe so I could stand corrected. Just a cautionary.
You can make this with regular limes. Key limes are preferred, but if you can’t get them, just use regular limes. Also, most markets sell key lime juice. That is another great option. But don’t sweat this – it will still taste great either way. 🙂
I have made this pie on 3 different occasions and it has been a crowd pleaser. As others have noted, this is a very easy recipe to follow to achieve a well balance of flavor and creamy textured pie.
I made this key lime pie for Sunday dinner and my family said it was the best key lime pie ever. I loved that it was so easy to make.
I love, love, love Key Lime Pie!!!www.lifeofamodernhousewife.com
Easy and delicious
I've been looking for a good Key Lime Pie recipe…think I just found it! Thanks!
I have never had success with my key lime getting firm With any recipe