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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.
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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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.