Best Key Lime Pie

The Best Key Lime Pie recipe EVER! And so darn easy too! You won’t be able to stop at just one slice!

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The Best Key Lime Pie recipe EVER! And so darn easy too! You won't be able to stop at just one slice!


I’m, admittedly, not much of a pie person. But this, this Key Lime Pie, has changed my life.

So, confession time. I didn’t use key limes for this pie. I used regular ole limes that you can find anywhere. I meant to use key limes but after three stores I gave up. Ain’t nobody got time for that.

So here’s the skinny on the key lime pie sitch, you don’t have to use key limes. They may, may make the pie a teensy bit better but goodness gracious I was so happy not to have squeeze 20+ key limes for this pie. It was a blessing in disguise fo sho!

After all of that, Happy Pi Day! With an electrical engineering degree you can bet I’ve had my fill of pi. But never, NEVER will I have my fill of this pie.

The Best Key Lime Pie recipe EVER! And so darn easy too! You won't be able to stop at just one slice!

So this “key” lime pie recipe is crazy easy. And I mean cray-zee.  So easy, you may find yourself making one a week, like I plan to, for the rest of my life.

The pie starts with a graham cracker crust. I am terrible at crusts but gosh darnit, a homemade graham cracker crust tastes WAY better than a store bought one and it’s pretty simple to make. Just some graham cracker crumbs, sugar and butter will do it.

The Best Key Lime Pie recipe EVER! And so darn easy too! You won't be able to stop at just one slice! |

Now let’s get to the filling. It’s a whole lotta lime juice, lime zest, sour cream and a couple cans of sweetened condensed milk (a.k.a. nectar of the gods). You just whisk it all together, pour it into your pie shell, bake for 10 minutes and voila – you’ve got a key lime pie that will blow your family and friends away.

The Best Key Lime Pie recipe EVER! And so darn easy too! You won't be able to stop at just one slice! |

The truth is, I’m not much of a decorator when it comes to pies and cakes. I’m all about simple, easy, get-it-in-my-mouth-as-quick-as-possible. You too? Good. Then you’ll like my no-nonsense whipped cream topping.

If you are in a hurry, and I mean, a BIG HURRY, I would perhaps allow you to use a store bought pie crust and a can of whipped cream.  This pie would still be heavenly. No doubt.

The Best Key Lime Pie recipe EVER! And so darn easy too! You won't be able to stop at just one slice!


Best Key Lime Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8 servings
Graham cracker crust
  • 1½ cups ground graham crackers
  • ⅓ cup granulated sugar
  • 6 tbsp butter, melted
Key Lime Filling
  • 2 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ¾ cup lime juice OR key lime juice
  • zest from 2 regular limes or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
Graham cracker crust
  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
Key Lime Filling
  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  3. Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
  1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.
Recipe adapted from here.

The Best Key Lime Pie recipe EVER! And so darn easy too! You won't be able to stop at just one slice!

Celebrating Pi Day too? Check out these pies from my friends:

Chocolate Mousse Pie – Very Culinary

Mini Magic Bar Pies – Crazy for Crust

And more pies, just for fun!


Mini Chocolate Pecan Pies


Best Coconut Cream Pie


Turtle Pecan Pie Bars


Brownie Sundae Pie

Trish Signature Block

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Have a great day!


  1. Oh my gosh the thought of squeezing all those key limes! No thank you. Love using lime juice or key lime juice instead. Thanks for being nerdy with me today and posting pie!! :) xo
    Dorothy @ Crazy for Crust recently posted..Mini Magic Bar Pies

  2. Key limes can be a pain because there’s so darn many of them, and I’ve even used lemon before and called it “key lemon pie” haha. The funny part was, it didn’t taste much different! It’s a signature pie for me, and love how much lime juice you used and the sour cream sounds like a great addition. Beautiful pie, Trish!
    marcie recently posted..Crispy Roasted Kalettes with Light Garlic Parmesan Dip

  3. “…not much of a pie person.” Dude. My ears are bleeding. Lol. What I find funny about that is, I’ve made a few of your pies and they’re awesome. So you crazy, girl. I will for sure, make this one, too. I want all the pie!!!
    Amy @Very Culinary recently posted..Chocolate Mousse Pie with Caramel Drizzle and Sea Salt

  4. Love how fresh and delicious this is! Key lime pie is the best :)
    Medha @ Whisk & Shout recently posted..5 Healthful Ways to Use Your Smartphone!

  5. No no no no no! You cannot call this KEY lime pie, without TRUE, genuine, fresh squeezed Key Lime Juice, from fresh, genuine, KEY LIMES. What you have here is a wonderful Lime Pie, but it is NOT the same. Deep breaths……by the way, I LOVE all your recipes and your blog. In fact I am going out to get some key limes now, and try this recipe. (By the way, I had a Key Lime Pie recipe published by the Miami Herald waaaay back in the ’80’s!

  6. Key lime pies are the best, and this one has the greatest filling! I love melting white chocolate into my graham cracker crusts when I do key lime to play against the tang. This one looks pretty darn perfect!
    Mir recently posted..Easy Pistachio Cake

  7. I adjusted this recipet to have a gluten-free crust for my daughter. It was great. She lived in Key West for 10 years so she was happy to get the recipe.

  8. key lime is one of my all time favorites, and without a regular pastry crust, one of the few I can actually make – this looks incredible Trish!
    heather @french press recently posted..grandma’s beer battered fish

  9. Oh how delicious!! I love a key lime pie, especially as it gets warmer. It says spring and summer to me and I am definitely ready for spring and summer! :) pinning, stumbling and yumming
    Sandra @ A Dash of Sanity recently posted..Tropical Italian Cream Soda

  10. Happy belated Pi day! This pie looks delicious! (I don’t even know what key limes look like, so probably you would have told me to get key limes and I would have just ignored that and come back with a bunch of regular limes;)
    Sarah @ SnixyKitchen recently posted..Gluten-free Matcha Shortbread Cookies

  11. This pie looks incredible! Love that it’s completely from scratch!
    Jessica @ A Kitchen Addiction recently posted..Carrot Cake Quick Bread with Cream Cheese Frosting

  12. I make a very similar pie (I happen to have a key lime tree in my backyard) only it has an eight ouce block of cream cheese that when chilled makes the pie firm. Also, I use ginger snaps for the crust and sometimes add coconut or pretzels. Delish!

  13. This looks too easy not to try! I will have to make this for sure!
    Melissa recently posted..Cheesecake Crust for Ice Cream

  14. Holy Cow! Drooling here in Indiana for some a piece or two of this! Looks absolutely delish! Pinning!
    Kim @ The Baking ChocolaTess recently posted..Hoppin’ Whopper Bars

  15. Yum! I love key lime pie and this one looks delicious! Thanks for sharing it at The Pin Junkie. It’s one of the features at this week’s party!
    Bonnie @ The Pin Junkie recently posted..Pin Junkie Pin Party #110

  16. This pie looks so refreshing and pretty. I’m pinning the recipe. Thank you for sharing.
    Mariet – Practicingnormal recently posted..Words that make your heart sing

  17. You can never have too much key lime pie, absolutely delicious. Thank you for sharing!
    OhmydIsh recently posted..How to make mayonnaise

  18. This is basically the same recipe I use to make lemon pie! If it has sweetened condensed milk and no fuss decorations, I’m in!
    [email protected] Dairy on the Prairie recently posted..Ham and Cheese Breakfast Quesadillas

  19. Chrissy says:

    i made this for tomorrow’s Easter celebration, and I am totally calling a key lime pie. I like the rubber spatula…the filling is do delicious!

  20. Man, every time I see pictures of Key lime pie my mouth waters

  21. Melissa says:

    How far in advance can I make this? I was considering making it Wednesday for a dinner on Saturday, will it keep okay?

  22. I love a traditional key lime pie–and I really like the extra zest you added on top! If you don’t want to squeeze 80 billion key limes (and who does?), I use Nellie and Joe’s Key Lime Juice. Just open and measure, and gives that extra tart, tangy key lime punch to this pie. It’s even what I used at the restaurants I worked in, so it’s not even cheating. =)
    Jenni recently posted..Little Jennis: The Best Little Debbie Oatmeal Creme Pies Copycat Recipe

  23. Hi…
    I am from Croatia and would like to make this pie for my birthday on saturday. Could you tell me how much condensed milk I need in milliliters? Thank you for your answer

  24. Just tried this pie – OMG – Soooo goood!!! Exactly as you promised – easy & delicious. Can’t wait to make another one. :)
    Sarah Elizabeth Graves recently posted..Happy Memorial Day! (AKA “Geek Pride Day”)

  25. Hi ! Thank you very much this recipe !!! Looks delicious ! I had just one question before making the pie : how can the filling be so ferm without eggs ?
    Thank you !
    Greetings from France,

  26. I grew up on key lime pies in Miami and my question is when did it become acceptable to replace meringue with whipped cream? A real key lime pie has meringue and isn’t green

  27. I was torn between recipes that call for eggs and those that don’t, so I compromised by using this recipe and adding one egg and only using 1/4 cup of sour cream. I don’t know if it made much of a difference but it was the best key lime pie ever (maybe the best pie ever)! I used a granola crust and made coconut whipped cream to go on top.

  28. My husband was commenting that we don’t have dessert very often. I found this recipe on Pinterest and I had most of the ingredients at home and thought it sounded like an easy surprise. It was!! If I can do this anyone can. He loved it and had to share it with friends almost immediately after tasting it. Thanks for the recipe! We loved it!!!

  29. Melinda says:

    This recipe has descended itself from the heavens and I feel like I know what my purpose in life is after making this.

    I’ve made this about 3-4 times now and every time I make it I have a mini stroke from how good it is. I once made it with a ginger snap crust and…. omg I don’t even have words for it.

    Thank you for sharing this heavenly recipe :)

  30. Jessica says:

    Made this lastnight and it was so good. Everyone loved it and it’s all gone. Thanks for the recipe:)

  31. FYI you can by key lime juice in the supermarket. It is from Key West too. NO WAY would I squeeze all those key limes. I will follow the rest of the recipe except I’m going to use key lime juice from the bottle. I’m going to make it for my husband’s birthday Wednesday. Thanks for posting. Key like pie is my all time favorite and my husband hs fallen for it as well. :)

  32. Made this today for my husband for his birthday. Absolutely delicious! Moved recently and could not find a pie pan…….used a Spring Form pan and turned out perfectly with a nice looking edge :)
    Thanks for the recipe!

  33. What do you refer to in your recipe as half and half? We are not accustomed with that term here in South Africa.

    • The Difference Between Half-and-Half, Light Cream, Whipping Cream, and Heavy Cream

      The difference between these four common cream varieties is really just the amount of fat they contain.
      •Half-and-half contains 12 percent fat
      •Light cream contains 20 percent fat
      •Whipping cream contains 35 percent fat
      •Heavy cream contains 38 percent fat

      The higher the fat content, the thicker the cream, and the easier it is to whip into stable peaks (or whipped cream). Higher-fat creams are also more resistant to curdling, so they are a better choice in soups and sauces, when the cream is heated.

  34. Hi , I’m from Argentina and I want to try your recipe, but here we don’t use Oz so I ‘m a little confused 2 14 oz is 2lb oz ? Thank you !!!

    • Since we’re referring to a liquid, we’d use milliliters instead – 14 ounces = 414.029 ml, so you’d need 828.058 ml of sweetened condensed milk. I’m sure if you could find 425 ml cans, that would be close enough.

  35. this truly is the best key lime pie ever! we have made it multiple times after trying it this winter, thank you!

  36. BEST KEY LIME PIE EVER. I’ve made this twice now and it has turned out perfect both times. My fiance raves about this pie all the time. Do yourself a favor and make this pie ASAP!

  37. Would fat free condensed milk work as well as the regular you use in your recipe?

  38. The topping is made with powdered sugar not regular sugar?

  39. Linda Jones says:

    QUESTION: My son wants key lime pie for his birthday. I want to make this one if possible because of the great reviews and I have made other recipes from your site and they turned out great. But most key lime recipes use egg yorks(many of them) in the filling. So I was wondering does the use of sour cream in the filling do the same thing as the egg yolks? Do you get about the same taste and creaminess? I’ve made key lime before using egg. Would love a response if possible before I try. And I do enjoy your recipes. Thanks, Linda

    • Linda, I’ve also made key lime pie using egg and was happy with that until I tried this recipe. After trying this one, there is NO going back to the recipe with eggs! : – )

    • No eggs needed here Linda. I think you’ll be pleasantly surprised with how delicious this pie is. Let me know how it turns out!

      • Linda Jones says:

        Thanks so much for getting back to me before bake my pies this Friday. Thank you both Trish and Rebekah for your comments and help. I live in such a small town hours away from getting any kind of real key limes. So I will have to go with the above recommendation of bottled juice or regular limes which you think either will be ok? I guess you realize your son is grown up when he ask for Key lime pies instead of ice cream and cake on his birthday. God Bless, Linda Jones

      • Linda Jones says:

        Trish this is Linda Jones checking back in with the results of your key lime pie. It was very successful everyone loved it. Especially my son and husband. It turned out perfect and sliced so nice. I also made your whipped cream topping and topped that with lime curl. It looked very nice my oldest son opened the refrigerator door and said wow look at those pies. Thanks so much again and also to Rebekah for her response. Nothing speaks louder than another follower of your site that has made one of your delicious pies.

  40. I’ve made this recipe for several office and church functions and ALWAYS get rave reviews and people wanting the recipe. It’s so easy to make. To me, it is worth getting the key limes, but if in a hurry I do use Nellies Key Lime Juice. This recipe is the best I’ve ever eaten. Absolutely love it. Thanks for sharing.

  41. I was wondering if you could use plain Greek yogurt instead of the sour cream? Would that work in this pie.

  42. thank you for this recipe, and even for the reminder, I forget about this key limes, so appreciate this recipe, love the “tartiness” that is not in your typical pie!

  43. This key lime pie is wonderful! The addition of sour cream makes it not so dang sweet from the sweetened condensed mil. The lime zest adds such freshness to the flavor. I used a fresh lime and the remaining juice was Nellie and Joes… Always the best juice! I was trying several recipes for a pies for a banquet and I found the perfect recipe here. Thank you!

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