' ); } ?>

Best Homemade Key Lime Pie Recipe!

This post may contain affiliate links. Please read my disclosure policy.

Key lime pie is one the best, if not the best, pie out there. I mean, the creamy texture and the rich taste of the condensed milk in the filling, accompanied by the zesty and sugary taste of the lime, are one of the best combinations you will ever taste!

I almost forgot to mention the delicious graham cracker crust. Add to that the ease of making this recipe. Believe me when I tell you, it’s the easiest pie you will ever make. Won’t take time or effort and will definitely satisfy you!

Frequently asked questions

Can key lime pie be frozen?

Yes, you can make the crust and fillings and wrap it up tightly with plastic wrap and leave it in the freezer. Thaw for a day before eating it, decorate with the whipping cream, and enjoy.

How long can the pie stay in the refrigerator?

The pie can stand for up to a week in the fridge.



How to Make Best Key Lime Pie Recipe

Follow this recipe to know how to make the delicious key lime pie in the easiest way possible and the best outcome.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Dessert
Servings 10
Calories 517 kcal


For the Graham cracker crust:

  • cups of graham cracker crumbs
  • cup of granulated sugar
  • 6 tablespoons of melted butter

For the key lime filling:

  • 28 oz of sweetened condensed milk 1/2 cup light sour cream
  • ½ cup of light sour cream
  • ¾ cup of key lime juice
  • zest from 2 regular limes or 4 key limes

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • ½ cup of powdered sugar
  • 1 teaspoon of vanilla extract


The crust:

  • Start by mixing all the crust ingredients together in a bowl.
  • Spread the mix on an 8" - 9.5" pie pan evenly to make the layer of crust. Transfer the pan to a preheated oven at 375F for 7 minutes. Leave the pan to cool for 30 minutes.

For the filling:

  • Whisk together the filling ingredients, sweetened condensed milk, sour cream, lime juice, and lime zest in a bowl.
  • Spread the mix on the graham crackers evenly. Transfer the pan back to a 350F oven for 10 minutes. Let it cool after baking for few minutes, then transfer to the fridge for 3-4 hours to chill.

The toppings:

  • Whisk with a stand mixer the sugar and heavy cream together, then add the vanilla extract for final flavor. Beat till the whipped cream form.
  • Decorate your pie with the whipped cream and lemon zest.



You can either use a store-bought key lime juice, or you can squeeze a bunch of limes. Both will give you the same delicious taste of the key limes needed for this recipe.

More Key Lime Pie Recipes

key lime pie without condensed milk gluten free key lime pie
mango key lime pie oreo key lime pie


How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.