This easy key lime pie recipe is the same one you’ll remember from when you were a kid, and it’s a breeze to make — all you need are a few ingredients to blend together!
This Recipe Is So Easy That Even My 10-Year-Old Has Made It
Last summer Smudge went on a bender. A key lime bender. She made this key lime pie with whipped cream at least 9 times. Now, she’s the grand old age of 11 (12 in June!) and I am one proud mama when she kicks me out of the kitchen so she can set to work at baking pies.
For Pi Day this year, she took two pies to school as part of her math assignment. Now that’s some math I can wrap my head around! She made a key lime pie (natch) and she and her friends requested her Birthday Cake Pie, normally reserved for, you guessed it, her birthday. I was more than happy to oblige to make that one.
It was the perfect occasion to snap a few pics of my Smudge at work mixing, juicing and doing her thing. Before too long she’ll be out of the house on her own and I won’t have anyone with a toss of fiery red hair to shoosh me out of the kitchen.
But at least we’ll always have pie.
This recipe is a long time favorite from the Junior League of Salt Lake City’s Heritage Cookbook. We haven’t amended it much from the original, because like so many other homemade key lime pie recipes out there, there are few substitutions that could, or should, be made. We did omit the meringue topping in favor of whipped cream because 11-year-olds prefer whipped cream.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Key lime juice and zest — Key limes were on sale at Smith’s Marketplace for 10 for $1 so this time around we went the key lime route. Key limes are more aromatic and bit sweeter than regular limes so when available, I suggest you use the smaller in stature citrus. Sure, they’re small. And you need more than a few. But like I tell Smudge, patience is a virtue. Plus, all that juicing builds muscles.
- Graham cracker crust — Store-bought or homemade both work.
- Egg yolks — Makes for a smooth and custardy filling.
- Sweetened condensed milk — Sweetens and thickens the filling in one fell swoop. Don’t sub with evaporated milk, which is much runnier and not sweetened.
- Whipped cream — Homemade whipped cream is as easy to prepare as whipping up some heavy cream and vanilla extract. So much better than Cool Whip, trust me.
How to Make This Easy Key Lime Pie
- Make the graham cracker crust. If going the homemade route, give yourself enough time for the crust to chill before making the rest of the pie (it’ll need at least 2 hours to chill).
- Make the filling and bake. Beat the egg yolks until light in color, then blend in the sweetened condensed milk, lime juice, and zest. Spoon into the pie crust and bake until set, then remove from oven and let cool in the fridge.
- Whip the cream just before serving. When you’re ready to serve the key lime pie, whip the cream and vanilla until stiff peaks form and then pipe onto the pie. If you don’t have any piping bags, you can use a plastic zip-top bag (just snip a tiny corner off). You don’t even need a piping tip for this, even-sized dollops of whipped cream will do!
Heidi’s Tips for Recipe Success
Homemade or store-bought crust, your choice. The original recipe calls for a store-bought pie crust, but I always crave a yummy graham cracker crust for this pie. You could buy these little graham cracker pie crusts that Smudge usually uses for her mini key lime pies, but we went the homemade route with this recipe from Sally’s Baking Addiction.
Chilling the pie in the fridge helps it set up. To avoid a crumbling, crumby crust, the key is to let the pie crust chill for a good long while so it sets up. I found the next day really works best.
No key limes? Use regular instead. The pie filling won’t be as delicate and floral, but it’ll still be delicious. And if squeezing all those limes sounds like a chore, look for fresh bottled lime juice in the refrigerated section of the grocery store (avoid the shelf-stable juice sold in lime-shaped bottles though!).
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Key Lime Pie with Whipped Cream
Ingredients
- 1 (9-inch) graham cracker crust pie shell (I used this recipe)
- 3 egg yolks
- 2 (14-ounce) cans sweetened condensed milk (2 ¼ cups)
- 1 cup freshly squeezed key lime juice
- 2 tablespoons grated lime zest
Whipped Cream
- 1 pint heavy whipping cream
- 1 ½ teaspoons vanilla
Instructions
- Make the graham cracker crust. If making the graham cracker pie crust from scratch, allow at least 2 hours for it to chill in the fridge.1 (9-inch) graham cracker crust pie shell
- Preheat the oven to 350ºF.
- Make the filling. Beat the egg yolks until light and lemon colored. Using a wire whisk, beat in the condensed milk. Blend in the lime juice and grated lime rind. Spoon into the pie crust and smooth the top.3 egg yolks, 2 (14-ounce) cans sweetened condensed milk, 1 cup freshly squeezed key lime juice, 2 tablespoons grated lime zest
- Bake. Bake for 12 to 15 minutes until gently set.
- Chill to set. Cool and refrigerate for at least 4 hours or overnight to set.
- Garnish with whipped cream. Before serving, whip the cream with the vanilla until stiff peaks form. Pipe the cream onto the pie and garnish with extra sliced limes if desired.1 pint heavy whipping cream, 1 ½ teaspoons vanilla
Notes
Nutrition
More Easy Pie Recipes to Try
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Candice
Thighs and Pies
Cat Willis
Love this! Everything about your post! Your daughter sounds like my daughter…she loves to cook but likes me out of the kitchen when she does..Recipe was delicious…will definitely make again!❤️
Hayley
Thank you, Cat, we’re so glad you enjoyed it!
Alice
Once again disappointed. Said authentic key lime pie. The original authentic Key Lime our has no eggs and is not cooked. I live in Florida and j have been making it for over 50 years.
Sorry it didn’t meet your standards Alice, we love it at our house :)
henna tattoo
Good recipe but this henna tattoo blow my mind.Awesome job.I love it
free printable graph paper word
Thanks for sharing the yummy recipes.
Bharat ratna winners
I love key lime pie. Not to sweet. Just right.
Joyce
A lot of thanks for sharing these recipe . Thank you .
Lucille J. James
Lime is also my favorite . I applaud your post .
Shaina Olmanson
I love that you make pie with your daughter, and that she makes it herself. The key lime looks like love.
That selfie, though. xo
Michelle | A Dish of Daily Life
That’s awesome that you have a little pie maker in the house! I have a baker and I am eternally grateful, because I do not like to bake. However, bummer on the garbage disposal. :(
I just got back from a girls trip to Florida and had the most divine key lime pie there. It was nowhere near as pretty as yours though! I’ll definitely try this…key lime pie is one of my faves!
We had key lime pie last year in Florida too, it was really good, but honestly I prefer my daughter’s version :) Glad you had fun Michelle!
Patti
I love that you encourage Smudge to take over the kitchen, sorry about the plumbing disaster.
I did the same thing with potato peelings, expensive lesson. That pie is beautiful & I like the whipped cream. I’d love a piece, let me know when she makes another one.
We’ll make one special for you! XOXOXO
Letty / Letty's Kitchen
You’ve done it again Heidi–fun and gorgeous photos of a stunning–I love key lime pie– recipe.
Oh Letty. I doubt it is even CLOSE to the key lime you make but it sure is good on its own merit. You are the baking Yoda!
Heather @HeatherChristo
What a beautiful key lime pie!
MB @ Bourbon and Brown Sugar
I’m not sure what I love more… that your daughter is in the kitchen, the key lime pie, or that cake (pie?) stand! Great post, thanks!
I agree on all fronts. But man, that cake stand is a beauty isn’t it?!!! You need to check out their cutting boards too. GORGEOUS!
Laura | Tutti Dolci
Prettiest key lime pier ever!
Liz @ Floating Kitchen
Sounds like you have yourself a rather experience kitchen side-kick! This pie looks and sounds fabulous, Heidi. Oh and shoot, I always put lime and lemon rinds down the disposal because it makes the kitchen sink smell fresh and clean when I grind them up. Guess maybe I should stop doing that. Eeek!
You know, that’s exactly what I thought Liz. Just plop them in there to freshen up the kitchen. Ummmm. Nope! Beware!
marcie
Key lime pie is one of my all time favorite pies, and I wish I had someone that would make me one that was this beautiful! I love adding zest for more citrus pop, and I love both whipped cream and meringue toppings — I’m never picky when it comes to key lime pie!
My girl is pretty much a keeper. Now I just need to move her into another recipe realm. She’s mastered this one so she’s ready to graduate to the next level. Thanks Marcie :)
Jill Silverman Hough
Could your cake stand be cooler?!? I think not.
I made key lime pie recently, too, and also added zest to the lime curd. I’ve never tried it with meringue topping, though–you? Maybe next time :)
I haven’t made it with meringue before either. I mean, SMUDGE hasn’t made it that way. We’ll have to give it a try!
Sarah | Broma Bakery
Lolol, but at least there was key lime pie at the end. But but what a mess!
Arthur in the Garden!
OH! This is what I can do with that bag of limes I purchased on sale!!?? :-)