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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.
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?