Key Lime Pie

key lime pie

Key Lime Pie

This is a great Key Lime Pie…its citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust. This traditional key lime pie recipe is easy and so simple to make, and it can easily made into vegan and dairy free too.

Key Lime Pie

Plan Ahead for Easy Key Lime Pie – It needs to CHILL!

It does take a bit of pre-planning as it needs to cool and then chilled a couple of hours before being eaten, but WOW! If you are a key lime anything lover, you will L O V E this crazy good Key Lime Pie!

key lime pie


The ingredient list is small, simple and over the top delicious! Get the measurements in the recipe card below.

  • Sweetened Condensed Milk – provides a silky, creamy, sweet texture, you can use sweetened condensed coconut milk. It works the same way.
  • Greek Yogurt -I used full fat plain Greek yogurt but you may replace with full fat sour cream too!
  • Zest from Key Limes
  • Key Lime Juice – I used lime juice in a bottle. You can find real key limes, they make a difference, if you cannot, Persian limes will work and taste delicious!
  • Egg Yolks – these help to thicken the cream pie filling

Graham Cracker Crust Ingredients

  • Graham Crackers – finely crushed, I used gluten free grahams.
  • Sugar – It lightly sweeten the graham cracker crust.
  • Butter – use the real thing, salted or unsalted, it’s so worth it!

How to Make an Easy Graham Cracker Crust

  • Start by making the crust as it will need to bake and cool prior to placing your filling in it.
  • Preheat oven to 375° and gather your ingredients.
  • Melt the butter and set aside
  • In a food processor, blend it until its in crumbs.
  • Pour in sugar, pulse a few times, then pour in butter and pulse, or just mix with a fork
  • Press onto the deep dish pie pan and don’t forget the sides too.
  • Reserve about 1/8 cup of graham cracker crumbs for topping, if desired.
  • Bake for 6 to 8 minutes, let it cool for 20 minutes on the rack.
graham cracker crust

How to Make Award Key Lime Pie

There are two ways to get lime juice for this recipe.

  1. Juice the limes, with a hand juicer or juice machine, if you have one. You will need 26 limes to get to 3/4 cup lime juice.
  2. Bottle of lime juice. There is a few in the market you can grab at your local grocery store. I got mine at Walmart.

How to Thicken Key Lime Filling

  • Now that you’ve done the hardest part, pour the sweetened condensed milk, sour cream, key lime juice, egg* yolks and lime zest into the bowl of a mixer.
  • Beat on low until combined, then increase speed and beat medium-high for 2-3 minutes. Scraping down the sides every now and then. It should be thick and creamy, nice and thick, whip longer if it’s still a bit runny.
  • Pour mixture into cooled graham cracker crust.
  • Bake for 350°,  15-20 minutes, just until filling wiggles a bit in the center when gently shaken back and forth, careful you don’t allow it brown.
  • Cool on wire rack for 30 minutes, then place in fridge for at least 3 hours before serving (you can still serve earlier, it just won’t be quite as set as it will a bit later. 
  • While the pie is cooling, make your whipped cream, it’s optional, but does add a beautiful touch.

Variations & Substitutions

  • Use Store-Bought Crust – While a homemade graham cracker crust is not only easy but delicious, you may substitute it for your favorite store-bought graham cracker crust.
  • Swap Persian Limes for Key Limes, not quite as limey, but still delicious.
  • Use Nellie & Joe’s Key Lime Juice and skip juicing altogether. I got mine in Walmart.
  • Use plain Greek Yogurt instead of sour cream.
  • Use Sweetened Condensed Coconut Milk to make it dairy free. You can find them online and Walmart.
  • Use dairy free or vegan butter as a replacement for the regular butter
  • You may omit them for an egg free key lime pie, it will be a bit looser, but the pie will still set up. You definitely want it to set overnight.

Key Lime Pie

Recipe by Lucy ChesnaCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Resting Time


Chilling Time


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This is a great Key Lime Pie…its citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust. This traditional key lime pie recipe is easy and so simple to make, and it can easily made into vegan and dairy free too.


  • Graham Cracker Crust
  • 2 cups Gluten Free graham cracker crumbs

  • 1/4 cup sugar

  • 6 Tablespoons butter, melted

  • Key Lime Pie Filling
  • 2 cans sweetened condensed milk, 14 ounce cans

  • 1/2 cup Greek Yogurt

  • 2-3 zest of Key Limes

  • 3/4 cup Key Lime juice

  • 2 large egg yolks

  • Whipping Cream
  • 8 oz Heavy Whipping Cream

  • 1-2 teaspoons vanilla extract

  • 2-4 tablespoons powdered sugar


  • Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.
  • Pour crust mixture into 9″ deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.
  • Let it cool for 20 minutes on rack.
  • Preheat oven to 375°F.
  • Pour lime juice, sweetened condensed milk, sour cream, egg yolks and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING. Whip until batter is thickened.
  • Pour Key Lime filling into COOLED graham cracker crust. Bake at 350 for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes.
  • Put in the refrigerator for 3 hours or overnight,
  • While your pie is cooling, make whipped cream. Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.
  • Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.


  • I do not recommend using fat-free items in this dish. It will not taste the same if you use full fat.
  • To make it tarter, add additional zest from 1-2 additional limes.

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