Key Lime Pie Recipe

Key Lime Pie is as synonymous with Florida as sunshine and sandy beaches! Originating in the Florida Keys in the late 1800s, this iconic dessert was born from simplicity and resourcefulness, combining native key limes with sweetened condensed milk and eggs to create its signature sweet-tart flavor. Though its exact origins are debated, the pie has become a beloved symbol of the Sunshine State—so much so that it was named Florida’s official state pie. Today, key lime pie remains a timeless favorite, celebrated for its creamy texture, bright citrus bite, and rich coastal heritage.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (8 ounces)
  • 1/4 cup packed light brown sugar
  • Pinch of kosher salt
  • 6 tablespoons unsalted butter, melted

Filling

  • 1  1/4 cups fresh Key lime juice
  • Two 14-ounce cans sweetened condensed milk 
  • 8 large egg yolks
  • Pinch of kosher salt
  • Whipped cream, for serving
  • Key lime slices and zest, for garnish (optional)

Instructions

Make the Crust

Preheat the oven to 350 degrees F. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9 or 10-inch pie pan to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.

Make the Filling

In a bowl, whisk together the lime juice, condensed milk, egg yolks and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325 degrees F. Bake the pie for about 25 minutes, or until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

 

Cut into wedges and pile a mound of whipped cream on each slice. Garnish with lime zest and a slice of key lime.

 

Want to make ahead? The key lime pie can be refrigerated for up to 3 days.

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