This 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!
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?!
The Best Key Lime Pie
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.
The 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!
Have a super sweet day!
xo, Hayley
Abeer Rizvi says
I loveeeeee key lime pie and yours looks so creamy!
Shannah says
Key lime pie is my husband’s favorite but I never make it at home. I definitely need to give this recipe a try.
Joan says
Is this pie Gluten Free?
thedomesticrebel says
Probably not, unless you use a gluten-free crust!
Inez says
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!
Sean Mahan says
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!
star says
i wanna try this!!!!!!!!!!!!!!!!!!!!!!
Florencia says
I loved it, but maybe I would have used less lime. It was too sour for my taste
Patty says
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!
thedomesticrebel says
Patty, please enjoy! Those baked potatoes sound fantastic!
Kathy says
Only bake for ten minutes? I’d like to make this for st Patrick’s day….how long to bake it for?
thedomesticrebel says
Hi Kathy, yes that is correct – it only bakes for 10 minutes!
Ellen says
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!
Pamela says
This recipe for Key Lime Pie is a keeper. So easy and delicious!
Tay says
Should you pre-bake the crust a few minutes? Thanks.
thedomesticrebel says
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.
Cristine says
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!!
thedomesticrebel says
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.
Kat says
How far in advance can you make this?
thedomesticrebel says
Hi Kat, I would say up to 2 days in advance! Just keep it covered in the fridge.
Lauren says
Made this and it was so simple and truly so delicious! Can’t wait to make it again soon!
Anna says
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!!
thedomesticrebel says
Hi Anna, I have found the whole eggs still give it an authentic key lime pie texture!
Janelle says
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?
thedomesticrebel says
Hi Janelle, you are welcome to leave the zest out! Or try using a finer microplane zester rather than like a grater.
Eliza says
Hi there!
I made this recipe and love it. How long will it keep in the fridge?
thedomesticrebel says
Hi Eliza! I would say covered in the fridge for several days! Less if you “frosted” it with whipped cream.
Amy says
Can I freeze leftovers?
thedomesticrebel says
I have not tried freezing this pie, so I cannot say how well it will thaw. It may become soggy or watery.
Ashley says
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!
thedomesticrebel says
So glad you enjoyed it, Ashley!
Debra says
How many Key Limes do you use for 1 cup of juice?
thedomesticrebel says
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.
Judy says
Hi if I use my own pie crust do I pre bake it first then add the filling and bake again?
thedomesticrebel says
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.
Angela says
Looks so delish. I can easily convert this to gluten free.
Arthelia Miller says
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?