There’s something refreshing about the sharp, citrusy bite of a key lime pie.
This Florida classic combines a buttery graham cracker crust, creamy lime filling, and fluffy whipped cream for a dessert that feels both indulgent and bright.
Why You’ll Love This Recipe
The crust is buttery, crisp, and perfectly sweetened.
The filling is smooth, tangy, and rich without being heavy.
It’s easy to make with just a few fresh ingredients.
The pie chills beautifully, making it a great make-ahead dessert.
What You’ll Need (Ingredient Highlights)
Graham cracker crumbs create a crunchy base with caramel notes.
Egg yolks give the filling richness and silky texture.
Sweetened condensed milk provides creaminess and sweetness.
Key lime juice delivers the signature tart, citrusy flavor.
Heavy cream makes the topping cloudlike and light.
Pro Tips Before You Start
Use freshly squeezed key lime juice for the most authentic flavor.
Chill the pie for at least 3 hours to ensure the filling sets.
Whip the cream in a cold bowl for the best results.
Don’t overbake—the filling should have a slight wobble when done.
How to Make Key Lime Pie Florida Style
Step 1 – Make the crust
Mix graham cracker crumbs, sugar, and melted butter until it resembles damp sand.
Press firmly into the bottom and sides of a 9-inch pie dish.
Step 2 – Parbake the crust
Bake at 350°F (176°C) for 8 minutes until golden. Let it cool slightly.
Step 3 – Make the filling
Whisk egg yolks and lime zest for 2 minutes until creamy.
Add condensed milk, then whisk in lime juice until smooth.
Step 4 – Fill and bake
Pour filling into cooled crust and smooth the top.
Bake for 12 minutes until just set with a slight wobble.
Cool, then chill 3 hours or overnight.
Step 5 – Make whipped cream topping
Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form.
Step 6 – Top and serve
Spread or pipe cream over pie. Garnish with lime zest or slices. Serve cold.
What to Serve Them With
Pair with fresh berries for added sweetness.
Serve with iced tea or coffee for a refreshing balance.
Enjoy with a scoop of coconut ice cream for a tropical twist.
Variations / Substitutions
Swap graham crackers for digestive biscuits or vanilla wafers.
Use bottled key lime juice if fresh limes aren’t available.
Top with meringue instead of whipped cream for a classic variation.
Add a pinch of coconut flakes to the crust for extra flavor.
Storage & Leftovers
Store covered in the fridge for up to 4 days.
Freeze slices without topping for up to 2 months.
Thaw in the fridge overnight before serving.
FAQs
Can I use regular limes instead of key limes?
Yes, but the flavor will be slightly less sharp and more mellow.
Do I need to parbake the crust?
Yes, it helps keep the crust firm and prevents sogginess.
Can I make this pie ahead of time?
Absolutely, chilling overnight improves the flavor and texture.
How do I know if the filling is baked enough?
The center should jiggle slightly but not look liquid.
Can I substitute condensed milk with evaporated milk?
No, condensed milk is essential for the creamy sweetness.
What if I don’t have an electric mixer for the cream?
You can whisk by hand, but it will take longer to reach soft peaks.
Is bottled key lime juice okay to use?
Yes, choose a high-quality bottled version if fresh isn’t available.
Can I make this gluten-free?
Yes, use gluten-free graham crackers for the crust.
Can I skip the whipped cream topping?
You can, but it balances the tartness of the filling beautifully.
What’s the best garnish for presentation?
Extra lime zest or thin lime slices add freshness and color.
Final Thoughts
This key lime pie is a Florida classic that balances tangy citrus with creamy sweetness.
It’s simple, refreshing, and perfect for both everyday enjoyment and special occasions.
