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The Best Key Lime Pie

March 21, 2018 by thedomesticrebel | 38 Comments

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slice of the best key lime pie on a white plateThis Key Lime Pie is truly the best I’ve ever tried! Super tangy and tart with a sweet edge, it’s a cinch to make and couldn’t be tastier!

Normally, this little blogger loathes anything sour and tart.

I grew up in the sour candy generation (or feels like it, anyway). WarHeads, sour Skittles, Sweet Tarts, sour Baby Bottle Pops, even some Ring Pop flavors… none of which were my friends.

It may be hard to believe, but at one point I *did* want to be a follower of what my friends were doing. Alllll my middle school friends would spend their lunch money on the candy vending machine in our cafeteria and they’d ALLLL get sour Skittles. They were still relatively new when I was in seventh grade, so I grabbed some one day. Within one bite, I was basically seizing on the floor… they were SO SOUR!

I managed to finish a package, which wasn’t anything special and didn’t net me any cool points with my friends. The thing you had to do at the end was SUCK OUT THE SOUR POWDER at the end of the bag. Uuggh, I’m clenching every muscle and cringing just thinking about it!

So yeah, I avoid sour things like the plague. However, I also LOVE pickles more than life itself, which is bizarre and contradictory, I know.

I also love key lime pie A LOT which is also bizarre seeing how tart it can be. However, I found this Best Ever Key Lime Pie to be juuuust right. Sweet with a tart edge without being squishy-faced sour if you know what I mean!

slice of key lime pie topped with whipped cream and a lime wedge I first discovered key lime pie in Miami at Cafe Versailles. I had thought their version was my fave until I had this! Creamy, EASY(!!!), and only a few simple ingredients. If you want to make it entirely homemade, use a homemade graham cracker crust – but I took the easy way out and used my favorite prepared graham cracker crust. However, homemade whipped cream is NOT optional!

Now who wants a slice of this fantastic goodness?!

slice of key lime pie on a white plate next to a fork

This truly is the BEST Key Lime Pie recipe I have tried! The contrast of the buttery graham cracker crust with the sweet-tart, juicy, creamy Key lime filling is amazing! You'll love this simple pie recipe!
Print Recipe
5 from 8 votes

The Best Key Lime Pie

This fantastic KEY LIME PIE is the best I've ever tried! Creamy, smooth, easy, and sweet with a tart edge everyone will love!
Prep Time2 hrs 20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One 9" prepared graham cracker crust or use your own homemade recipe
  • 28 ounces (Two 14-ounce cans) sweetened condensed milk
  • 2 large eggs
  • 1 cup Key lime juice fresh or bottled
  • Zest of two limes
  • 1 cup heavy whipping cream
  • 1/3 cup confectioners' sugar

Instructions

  • Preheat oven to 350 degrees F. Place the graham cracker pie crust on a rimmed baking sheet to catch any drips if it happens.
  • In a large bowl, whisk together the condensed milk, eggs, Key lime juice, and lime zest until completely smooth and combined. Pour the Key lime filling into the prepared pie crust and smooth out the top.
  • Bake for 10 minutes or until set. If it jiggles a little, this is okay and normal. Do not over-bake. Cool completely, then refrigerate for at least 2 hours to set.
  • Just before serving, make your whipped cream. In the bowl of a stand mixer, whip the heavy whipping cream and confectioners' sugar until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie before serving.

slice of key lime pie with a fork mark bite missing from itThe contrast of the buttery graham cracker crust with the sweet-tart juicy lime filling is absolutely amazing! No wonder why this pie is a classic!

the best key lime pie collage Have a super sweet day!

xo, Hayley

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Comments

  1. Abeer Rizvi says

    March 21, 2018 at 10:10 am

    5 stars
    I loveeeeee key lime pie and yours looks so creamy!

    Reply
  2. Shannah says

    March 21, 2018 at 11:58 am

    5 stars
    Key lime pie is my husband’s favorite but I never make it at home. I definitely need to give this recipe a try.

    Reply
  3. Joan says

    March 26, 2018 at 8:52 am

    Is this pie Gluten Free?

    Reply
    • thedomesticrebel says

      March 27, 2018 at 3:52 pm

      Probably not, unless you use a gluten-free crust!

      Reply
  4. Inez says

    April 1, 2018 at 4:00 pm

    I must admit I have had toooo many key limes to count …however yours will stand up to Terry’s. I to prefer mine slathered in fresh whipped cream,of course ! I also love a macadami nut crust.yum!

    Reply
  5. Sean Mahan says

    April 5, 2018 at 11:53 am

    5 stars
    I can’t put how much I love lime pie into words, I simply can’t! Thanks for the recipe, I’ll sure make it ASAP!

    Reply
  6. star says

    April 15, 2018 at 12:31 am

    i wanna try this!!!!!!!!!!!!!!!!!!!!!!

    Reply
  7. Florencia says

    May 15, 2018 at 6:49 am

    I loved it, but maybe I would have used less lime. It was too sour for my taste

    Reply
  8. Patty says

    May 25, 2018 at 11:01 pm

    5 stars
    This is on my menu for tomorrow along Shrimp Stuffed Baked Potatoes! I’m even gonna share a pie with my fellow Lunch Ladies! They are gonna ❤❤ it! THANK YOU!

    Reply
    • thedomesticrebel says

      May 26, 2018 at 10:25 am

      Patty, please enjoy! Those baked potatoes sound fantastic!

      Reply
  9. Kathy says

    March 16, 2019 at 1:42 pm

    Only bake for ten minutes? I’d like to make this for st Patrick’s day….how long to bake it for?

    Reply
    • thedomesticrebel says

      March 17, 2019 at 8:18 am

      Hi Kathy, yes that is correct – it only bakes for 10 minutes!

      Reply
  10. Ellen says

    May 30, 2019 at 5:26 am

    5 stars
    I’ve been making the same recipe for many many years. It actually came from the 15th Street Fisheries in Ft. Lauderdale restaurant back in the 80s. The only difference is use an Oreo cookie crust. Gives it a whole new vibe!

    Reply
  11. Pamela says

    September 8, 2019 at 10:44 am

    This recipe for Key Lime Pie is a keeper. So easy and delicious!

    Reply
  12. Tay says

    November 27, 2019 at 9:50 am

    Should you pre-bake the crust a few minutes? Thanks.

    Reply
    • thedomesticrebel says

      November 27, 2019 at 12:32 pm

      Hi Tay, if you’re using a prepared graham cracker crust, there is no need to pre-bake. If you’re making a homemade graham cracker crust, you could bake it for about 5-7 minutes before filling but you don’t have to.

      Reply
  13. Cristine says

    April 10, 2020 at 8:31 am

    5 stars
    Hi there! This looks amazing! Going to try it soon. I love Graham Cracker crust. Would it be too extra to double it in the recipe? Thanks for your amazing recipes!!

    Reply
    • thedomesticrebel says

      April 10, 2020 at 2:04 pm

      Hi Cristine! I personally would not double the graham cracker crust since the filling is so voluminous and would probably overflow. However, I have tried making a graham cracker whipped cream for the topping! Just stir in a few Tablespoons of graham cracker crumbs into fresh whipped cream.

      Reply
  14. Kat says

    April 11, 2020 at 5:52 am

    How far in advance can you make this?

    Reply
    • thedomesticrebel says

      April 11, 2020 at 8:00 am

      Hi Kat, I would say up to 2 days in advance! Just keep it covered in the fridge.

      Reply
  15. Lauren says

    May 11, 2020 at 12:27 pm

    5 stars
    Made this and it was so simple and truly so delicious! Can’t wait to make it again soon!

    Reply
  16. Anna says

    May 12, 2020 at 8:32 pm

    Hi! I have a quick question. Most key lime pie recipes just use egg yolks. Would a full egg give the original key lime pie feel? Thank you!!

    Reply
    • thedomesticrebel says

      May 13, 2020 at 8:52 am

      Hi Anna, I have found the whole eggs still give it an authentic key lime pie texture!

      Reply
  17. Janelle says

    May 20, 2020 at 7:34 pm

    I made a key lime pie several years ago and didn’t enjoy the zest pieces. I’d like to make your recipe. Do you have any tips for zesting?

    Reply
    • thedomesticrebel says

      May 21, 2020 at 1:30 pm

      Hi Janelle, you are welcome to leave the zest out! Or try using a finer microplane zester rather than like a grater.

      Reply
  18. Eliza says

    May 28, 2020 at 6:45 pm

    Hi there!

    I made this recipe and love it. How long will it keep in the fridge?

    Reply
    • thedomesticrebel says

      May 29, 2020 at 7:29 am

      Hi Eliza! I would say covered in the fridge for several days! Less if you “frosted” it with whipped cream.

      Reply
  19. Amy says

    May 29, 2020 at 4:41 pm

    Can I freeze leftovers?

    Reply
    • thedomesticrebel says

      May 29, 2020 at 6:17 pm

      I have not tried freezing this pie, so I cannot say how well it will thaw. It may become soggy or watery.

      Reply
  20. Ashley says

    July 2, 2020 at 5:27 am

    I’ve been looking for a key lime pie recipe that would transport me back to the Florida Keys (Key West in particular). It was there that I had THE BEST key lime pie…..and let me tell you, this pie does the trick! It’s so creamy, has that great pucker power without being overly sour-delicious! Thanks so much for a great recipe!

    Reply
    • thedomesticrebel says

      July 2, 2020 at 7:38 am

      So glad you enjoyed it, Ashley!

      Reply
  21. Debra says

    May 4, 2021 at 1:14 pm

    How many Key Limes do you use for 1 cup of juice?

    Reply
    • thedomesticrebel says

      May 6, 2021 at 7:56 pm

      Hi Debra, key limes are quite small so you’d need a lot – I don’t have a specific number because each lime will vary in juiciness. I’d say maybe 20? It is far easier to buy the bottled key lime juice.

      Reply
  22. Judy says

    June 13, 2021 at 4:48 am

    Hi if I use my own pie crust do I pre bake it first then add the filling and bake again?

    Reply
    • thedomesticrebel says

      June 14, 2021 at 7:42 am

      Hi Judy, if it is a homemade graham cracker crust, you should probably pre-bake it for about 8-10 minutes or so before adding the filling. If it is a pastry crust, then yes, you’ll definitely want to pre-bake as well also.

      Reply
  23. Angela says

    August 11, 2021 at 8:07 am

    Looks so delish. I can easily convert this to gluten free.

    Reply
  24. Arthelia Miller says

    November 30, 2021 at 9:51 am

    5 stars
    This looks scrumptious!!! Or good enough to make you want to slap yo mama, that’s why my kids won’t get any when I make it today. And I’m safe BC my mom is no longer with us, but she’d LOVE THIS?

    Reply
  25. Frances says

    June 22, 2022 at 6:40 pm

    Looks wonderful, need to make this for my family

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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