Bright, tangy, and so creamy, this version of the Traditional Key Lime Pie Recipe checks all the boxes of the classic Florida dessert! Made with real Key lime juice, sweetened condensed milk, and a buttery graham cracker crust, it's the perfect pie to impress family and friends during the holidays.
🔍 Quick Look: Traditional Key Lime Pie Recipe
- 🕒 Ready In: 5 hours
- 🍴 Servings: 8 servings
- 🔥 Calories: ~ per serving
- ⭐ Main Ingredients: Graham cracker crust, key limes, sweetened condensed milk, egg yolks
- 📖 Dietary Info: Vegetarian, low sodium
- 👩🍳 Method: Oven, fridge
- ⭐ Difficulty: Beginner
Did you know Key Lime Pie originated in the Florida Keys? I didn't until I traveled there! The traditional version of the pie is so simple: it takes a graham cracker crust, only four ingredients in the filling, and whipped cream on top. There's no meringue or bright green food coloring here, this is the real deal folks! After one bite, you'll never want to go back to any other version of this classic pie.
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❤️ Why You'll Love This Recipe
- Classic Flavor - This pie is authentic as it gets: Key lime juice, sweetened condensed milk, a buttery graham cracker crust. There's no shortcuts and no extras, just the pure, tangy-sweet flavor Key lime pie is known for!
- Cool and Creamy - Chill it until it's perfectly set or even serve it slightly frozen for that famous Florida Keys experience. Every bite of this pie is smooth, refreshing and full of citrus flavor.
- Easy to Make - With just a handful of super simple ingredients and just a few steps, you'll get a perfect pie that's guaranteed to be a crowd-pleaser every time!
🛒Key Ingredients
Graham Cracker Crust
- Graham Crackers: I love using classic honey graham crackers for this crust. They bake into a toasty, slightly sweet base that perfectly complements the creamy key lime filling!
- Butter: Use salted or unsalted butter to give the crust a rich, buttery flavor.
Key Lime Filling
- Key Lime Juice: Use key lime juice, not Persian limes. I promise there is a difference! Key limes give the pie a bright, tangy flavor that you just can't get from regular Persian limes. If you can't find fresh key limes, Nellie & Joe's key lime juice (affiliate link) is the perfect replacement!
- Sweetened Condensed Milk: This makes the filling sweet, smooth and luscious.
- Egg Yolks: Gives the filling structure and a custard-like texture.
Whipped Cream
- Heavy Whipping Cream: Light and fluffy once whipped, and it balances the tart filling. I love piping it around the edges of the pipe for a pretty finish!
- Powdered Sugar: Just a touch sweetens the whipped cream and helps to stabilize it so it doesn't weep (melt) all over the pie.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Graham Crackers: If you don't have graham crackers, you can swap in vanilla wafers or digestive biscuits. Or use gluten-free graham crackers to make the pie gluten-free.
- Key Lime Juice: If you absolutely cannot find key limes or key lime juice, you can still use Persian limes for the juice and zest. The flavor just won't be as bright and punchy.
🥧 How to Make This Traditional Key Lime Pie Recipe
Graham Cracker Crust
Step 1: Preheat oven 325°F (165°C).
In a food processor, blend the whole graham cracker sheets until it resembles the texture of sand.
Step 2: Add melted butter, sugar and salt. Pulse until the mixture is well-blended.
Step 3: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. You can use your fingers or a measuring cup.
Step 4: Bake the crust for 8-10 minutes. Remove and cool completely. Don't turn off the oven.
Key Lime Filling
Step 5: In a medium bowl, whisk together the egg yolks, lime juice and lime zest until the mixture is slightly pale.
Add the sweetened condensed milk and whisk until smooth and well combined.
Pour the filling into the cooled pie crust.
Step 6: Bake the pie in the pre-heated oven for 12-15 minutes, until the center is just barely set (it will have a slight jiggle.)
Let the pie cool at room temperature for 1 hour before transferring to the refrigerator or freezer (if you want a frozen pie.) Chill for a minimum of 4 hours before serving.
Whipped Cream
Step 7: Add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld mixer and a large bowl.)
Step 8: Whip on medium-high speed until medium soft peaks form.
Step 9: Spread or pipe the whipped cream, just before serving, over the chilled pie. Garnish with lime slices or extra zest, if desired.
🌟Expert Tips
- Don't be afraid of bottled key lime juice. While fresh key limes are wonderful if you can find them, bottled key lime juice still works fantastic in this recipe!
- Warm your knife for clean slices. Dip the knife in warm water and wipe it off between cuts. This makes it easier to cut clean slices.
- Add the whipped cream before serving. Fresh whipped cream holds its shape best and tastes better when you pipe or spread it on just before serving.
💭 FAQs
Yes! Regular (Persian) limes will certainly work if you can't find Key limes. The flavor will be slightly less tart and floral, but still delicious. If you want the most authentic taste, bottled Key lime juice is the best backup.
Of course! Although, making a graham cracker crust is so easy though, and the taste is so much better!
The center should still have a very slight jiggle, and the edges will look just set. It should not brown on top. The pie will firm up as it chills.
🍰More Holiday Desserts to Try
📋 Recipe
Traditional Key Lime Pie Recipe
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs about 10 whole crackers
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
Key Lime Filling
- 4 egg yolks
- ¾ cup key lime juice (affiliate link) fresh or bottled
- 1 tablespoon key lime zest
- 28 ounces sweetened condensed milk
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- lime slices optional, for garnish
- lime zest optional, for garnish
Instructions
Graham Cracker Crust
- Preheat oven 325°F (165°C). Prepare a 9-inch pie pan by spraying it lightly with cooking spray.
- In a food processor, blend the whole graham cracker sheets until it resembles the texture of sand.1.5 cups graham cracker crumbs
- Add melted butter, sugar and salt. Pulse until the mixture is well-blended.3 tablespoons granulated sugar, 6 tablespoons unsalted butter, ⅛ teaspoon salt
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. You can use your fingers or a measuring cup.
- Bake the crust for 8-10 minutes. Remove and cool completely. Don't turn off the oven.
Key Lime Pie Filling
- In a medium bowl, whisk together the egg yolks, lime juice and lime zest until the mixture is slightly pale.4 egg yolks, ¾ cup key lime juice, 1 tablespoon key lime zest
- Add the sweetened condensed milk and whisk until smooth and well combined. Pour the filling into the cooled pie crust.28 ounces sweetened condensed milk
- Bake the pie in the pre-heated oven for 12-15 minutes, until the center is just barely set (it will have a slight jiggle.)
- Let the pie cool at room temperature for 1 hour before transferring to the refrigerator or freezer (if you want a frozen pie.) Chill for a minimum of 4 hours before serving.
Whipped Cream
- Add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld mixer and a large bowl.)1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Whip on medium-high speed until medium soft peaks form.
- Spread or pipe the whipped cream, just before serving, over the chilled pie. Garnish with lime slices or extra zest, if desired.
Notes
- Storage Info: Refrigerator: Up to 4 days, Freezer: Up to 1 month (without whipped cream.)
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