key lime pie recipe

This key lime pie recipe is bright, creamy, and packed with fresh citrus flavor in every bite. The filling is silky smooth with the perfect balance of sweetness and tanginess, all tucked inside a crisp buttery biscuit crust and topped with soft whipped cream. It may look impressive, but this pie is wonderfully simple to make, even for beginner bakers. From start to finish, the whole recipe takes around 4 hours including chilling time, making it perfect for weekends, holidays, or summer gatherings.

What Is Key Lime Pie?

Key lime pie is a classic American dessert known for its creamy citrus filling and crisp crumb crust. Traditional versions are made with key lime juice, sweetened condensed milk, and egg yolks, which create a rich custard-like texture after baking. The flavor is fresh, zesty, sweet, and slightly tart, making it one of the most refreshing desserts you can serve.

This homemade version delivers a smooth filling with a crisp buttery crust and a soft whipped cream topping that balances the citrus beautifully. It is chilled before serving, which gives the pie its signature cool and creamy texture.

Key Lime Pie Recipe Ingredients

For the Crust

• 250g digestive biscuits or graham crackers, crushed
• 100g unsalted butter, melted
• 2 tablespoons caster sugar

For the Filling

• 4 large egg yolks
• 2 tins sweetened condensed milk (397g each)
• 160ml key lime juice
• 1 tablespoon finely grated lime zest

For the Topping

• 300ml double cream
• 2 tablespoons icing sugar
• Lime slices or extra zest for decoration

Kitchen Equipment

• 23cm pie dish
• Mixing bowls
• Whisk
• Food processor or rolling pin
• Measuring jug
• Spatula

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Chilling Time: 3 hours
• Total Time: 3 hours 35 minutes
• Servings: 10 slices

How to Make Key Lime Pie Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the pie bakes evenly and the crust turns lightly golden.
• Make the biscuit crust: Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Tip the crumbs into a bowl and stir in the melted butter and caster sugar until the texture resembles wet sand.
• Press into the pie dish: Spoon the crumb mixture into a 23cm pie dish. Press firmly into the base and sides using the back of a spoon or the bottom of a glass. Make sure the crust is compact and even.
• Bake the crust: Place the crust into the oven and bake for 10 minutes until lightly golden and set. Remove from the oven and allow it to cool slightly while preparing the filling.
• Whisk the egg yolks: Add the egg yolks to a large bowl and whisk for about 2 minutes until slightly thickened and pale.
• Add the condensed milk: Pour in the sweetened condensed milk and whisk until fully smooth and combined.
• Mix in the lime: Add the key lime juice and lime zest. Whisk again until the mixture thickens slightly and becomes silky smooth.
• Fill the crust: Pour the lime filling into the prepared crust and smooth the top with a spatula.
• Bake the pie: Return the pie to the oven and bake for 15 minutes. The filling should look set around the edges with a slight wobble in the centre.
• Cool completely: Remove the pie from the oven and allow it to cool at room temperature for 30 minutes.
• Chill before serving: Transfer the pie to the refrigerator and chill for at least 3 hours until fully set and cold.
• Prepare the topping: Whip the double cream and icing sugar together until soft peaks form. Spoon or pipe onto the chilled pie and decorate with lime slices or zest before serving.

Helpful Tips for the Best Pie

How do I keep the crust from falling apart?

Press the crumb mixture firmly into the dish and bake it before adding the filling. This helps the crust hold together neatly when sliced.

Can I use regular limes instead of key limes?

Yes, regular Persian limes work very well if key limes are unavailable. The flavor will be slightly less floral but still delicious and fresh.

Why is my filling not setting properly?

The filling needs enough chilling time to firm up completely. Make sure the pie chills for at least 3 hours before slicing.

How do I get neat slices?

Use a sharp knife dipped in warm water and wipe it clean between slices for smooth, tidy servings.

Can I make this pie ahead of time?

Yes, key lime pie is perfect for making ahead. It tastes even better after chilling overnight in the refrigerator.

Serving Suggestions

• Serve chilled with extra whipped cream
• Add fresh berries for color and freshness
• Pair with iced coffee or hot tea
• Garnish with lime zest curls for presentation
• Serve with coconut ice cream for a tropical twist

Storage Instructions

Room Temperature

This pie should not be left at room temperature for more than 2 hours because of the dairy-based filling.

Refrigerator

Store covered in the refrigerator for up to 4 days. Keep the pie chilled until ready to serve for the best texture.

Freezing

You can freeze the pie without whipped cream for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 42g
• Protein: 7g
• Fat: 25g
• Saturated Fat: 14g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Key Lime Pie Recipe

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy and tangy key lime pie with a buttery biscuit crust and whipped cream topping. A refreshing dessert perfect for any occasion.

Ingredients

• 250g digestive biscuits or graham crackers, crushed

• 100g unsalted butter, melted

• 2 tbsp caster sugar

• 4 large egg yolks

• 2 tins sweetened condensed milk

• 160ml key lime juice

• 1 tbsp lime zest

• 300ml double cream

• 2 tbsp icing sugar

• Lime slices for decoration

Directions

• Preheat oven to 180°C or 160°C fan.
• Mix biscuit crumbs with melted butter and sugar.
• Press mixture into pie dish and bake for 10 minutes.
• Whisk egg yolks until pale.
• Add condensed milk, lime juice and zest.
• Pour filling into crust.
• Bake pie for 15 minutes until set around the edges.
• Cool completely then chill for 3 hours.
• Whip cream with icing sugar and decorate pie before serving.

Notes

• Chill thoroughly before slicing for the cleanest cuts.
• Fresh lime juice gives the best flavor.
• The pie can be made one day ahead and refrigerated overnight.