How To Make Key Lime Pie At Home

How To Make Key Lime Pie

Key Lime Pie is a cherished American dessert celebrated for its tangy-sweet allure and tropical flair. Originating in the Florida Keys, it features a luscious lime-infused filling atop a buttery graham cracker crust. With a vibrant taste and a touch of nostalgia, this pie is an iconic treat in American culinary heritage. In our exploration, we’ll uncover its intriguing history, essential ingredients, and the art of creating the perfect Key Lime Pie.

How To Make This Recipe


For the Crust:

  • 200g (7 oz) graham crackers
  • 100g (3.5 oz) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling:

  • 4 large egg yolks
  • 400g (14 oz) sweetened condensed milk
  • Zest of 4-5 key limes or 2 regular limes
  • 150ml (2/3 cup) key lime or regular lime juice (freshly squeezed)

For the Topping (Optional):

  • Whipped cream
  • Lime slices or zest for garnish


1. Preheat the Oven:

  • Preheat your oven to 180°C (350°F).

2. Prepare the Crust:

  • In a food processor or by placing the graham crackers in a sealed plastic bag and crushing them with a rolling pin, create fine crumbs.
  • Mix the graham cracker crumbs with the melted butter and sugar until they resemble wet sand.
  • Press the mixture into a 9-inch (23 cm) pie dish to form an even crust on the bottom and up the sides.

3. Make the Filling:

  • In a bowl, whisk the egg yolks until they are pale and slightly thickened.
  • Add the sweetened condensed milk and whisk together until well combined.
  • Stir in the lime zest and lime juice until the mixture thickens slightly.

4. Bake the Pie:

  • Pour the lime filling into the prepared crust.
  • Bake in the preheated oven for about 15 minutes until the filling is set. It should not brown.

5. Chill and Serve:

  • Allow the pie to cool at room temperature for about 30 minutes.
  • Refrigerate for at least 2 hours or until fully chilled and set.
  • Before serving, you can add a dollop of whipped cream and garnish with lime slices or zest if desired.

6. Enjoy:

  • Slice and serve your homemade Key Lime Pie, delighting in the zesty and creamy goodness.

This recipe yields a refreshing and tangy Key Lime Pie, perfect for warm weather or any occasion where a citrusy-sweet dessert is welcome.

Frequently Asked Questions

  • What’s the difference between key limes and regular limes?
    • Key limes are smaller and more tart than regular limes. They have a distinctive, slightly floral flavour that contributes to the unique taste of Key Lime Pie.
  • Can I use regular limes instead of key limes?
    • Yes, you can use regular limes if key limes are not available. The taste will be similar, but slightly less tart.
  • What kind of pie dish should I use?
    • A 9-inch (23 cm) pie dish is standard for Key Lime Pie, but you can use a similar-sized tart pan or individual tartlet pans for a different presentation.
  • Do I have to use fresh lime juice, or can I use bottled juice?
    • Freshly squeezed lime juice is preferred for the best flavour. Bottled juice may contain preservatives and lacks the fresh, zesty taste of freshly squeezed juice.
  • Can I make Key Lime Pie in advance?
    • Yes, Key Lime Pie can be made a day in advance and stored in the refrigerator. In fact, it often tastes even better after chilling for a few hours or overnight.
  • What’s the best way to store leftover Key Lime Pie?
    • Store leftover pie in the refrigerator, covered with plastic wrap or aluminium foil to prevent it from absorbing odours.
  • Can I freeze Key Lime Pie?
    • Key Lime Pie can be frozen, but it’s best to freeze it without the whipped cream topping. Wrap it tightly in plastic wrap and aluminium foil before freezing.
  • What is the origin of Key Lime Pie?
    • Key Lime Pie originated in the Florida Keys, USA. It’s believed to have been created in the late 1800s using key limes, which were abundant in the region.
  • Is Key Lime Pie the same as Lime Pie?
    • Key Lime Pie specifically uses key limes, while Lime Pie may use regular limes. The choice of lime variety gives each pie a distinct flavour.
  • Can I make a vegan or dairy-free Key Lime Pie?
    • Yes, you can make a vegan or dairy-free version by using plant-based condensed milk and egg substitutes like aquafaba or flax eggs.
  • What is the history of the graham cracker crust in Key Lime Pie?
    • The graham cracker crust is thought to have been introduced as a convenient alternative to the traditional pastry crust. Its sweet, buttery texture complements the tartness of the lime filling.
  • Can I garnish Key Lime Pie with anything else besides whipped cream?
    • Yes, you can garnish with lime zest, lime slices, or even a sprinkle of crushed graham crackers for added texture.

These frequently asked questions provide insights into the preparation, storage, and variations of Key Lime Pie, ensuring your journey to creating and enjoying this iconic dessert is a delightful one.

Tips Of Recipe

Creating a delicious Key Lime Pie is an art, and these tips will help you master it:

1. Use Fresh Limes:

  • Whenever possible, use fresh key limes or regular limes for the zest and juice. Fresh citrus imparts the best flavour.

2. Zest Carefully:

  • When zesting the limes, be cautious not to grate the bitter white pith beneath the green skin.

3. Perfect the Crust:

  • Ensure the graham cracker crust is well-pressed and evenly distributed in the pie dish to create a stable base.

4. Don’t Overbake:

  • Be vigilant while baking; the filling should set but not brown. Overbaking can cause the pie to crack and become dry.

5. Whip Eggs Gradually:

  • When whisking the egg yolks, gradually add the sweetened condensed milk to prevent curdling.

6. Mix Lime Juice Last:

  • Add the lime juice as the last step in the filling preparation to prevent excessive thickening.

7. Let It Cool:

  • Allow the pie to cool at room temperature for about 30 minutes before refrigerating. This helps prevent condensation on the surface.

8. Refrigerate Adequately:

  • Refrigerate the pie for at least 2 hours, or ideally, overnight. A longer chill time allows the flavours to meld.

9. Garnish Creatively:

  • Get creative with garnishes. Whipped cream is classic, but you can also use lime slices, lime zest, or toasted coconut for added flair.

10. Serve Chilled: – Key Lime Pie is best enjoyed when well-chilled. It’s a refreshing dessert, especially on warm days.

11. Practice Patience: – While it may be tempting to dig in immediately, Key Lime Pie often improves in flavour after a few hours or overnight in the fridge.

12. Experiment with Variations: – Feel free to experiment with variations like adding a meringue topping instead of whipped cream or incorporating different citrus fruits for a unique twist.

With these tips in mind, you’ll be well-equipped to create a Key Lime Pie that’s a delightful balance of zesty, sweet, and creamy—a true tropical treat.

Nutrition Facts

Nutrition Facts for One Slice (1/8th) of Key Lime Pie

Calories: Approximately 300-350 calories per slice

Protein: Around 4-5 grams

Fat: Approximately 14-18 grams

  • Saturated Fat: About 5-7 grams
  • Trans Fat: Varies based on ingredients used

Carbohydrates: Approximately 35-40 grams

  • Dietary Fiber: Around 1 gram
  • Sugars: Approximately 25-30 grams

Cholesterol: Typically, Key Lime Pie contains a moderate amount of cholesterol due to the egg yolks used in the filling.

Sodium: Approximately 200-250 milligrams

Vitamins and Minerals:

  • Calcium: Provides a small amount of calcium.
  • Iron: Contains a minimal amount of iron.
  • Vitamin A: Typically, Key Lime Pie doesn’t provide significant Vitamin A.

Note: These nutritional values are approximate and can vary based on the specific ingredients and portion size used. Key Lime Pie is a delightful, indulgent dessert and should be enjoyed in moderation as part of a balanced diet.


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