Key Lime Pie Recipe
A no-bake, sweet-tangy dessert that’s bursting with fresh citrus flavor—this Key Lime Pie Recipe is your ticket to a refreshing finish any time you crave something bright, creamy, and utterly irresistible.
I first discovered the magic of a homemade Key Lime Pie Recipe on a breezy Florida vacation years ago. What sets this pie apart is its perfect balance of tart key lime juice and velvety sweetened condensed milk, all nestled in a buttery graham cracker crust. You know what? It feels like summer in every bite—even when served at a cozy winter gathering. I love sharing this pie at backyard barbecues, holiday potlucks, or just on a random Tuesday afternoon when I need a little pick-me-up. Plus, with no oven required, it’s a breeze to whip up—and healthier than you might expect if you swap in low-fat dairy or lighten the sugar. Ready to dive into citrus bliss? Let’s go!
Why You’ll Love This Recipe
• No oven needed—perfect for hot days or busy weeks
• Ready in under 30 minutes hands-on time
• Zesty, refreshing flavor that wakes up your taste buds
• Simple ingredients you likely have on hand
• Customizable crust and toppings for endless creativity
• Great make-ahead dessert for parties or holidays
• Kid-and-grandkid-approved (mine ask for seconds!)
• Balanced sweet and tangy—never cloying
Ingredients
• 1½ cups graham cracker crumbs (about 10 full-sheets, finely crushed)
• 6 tbsp unsalted butter, melted (substitute coconut oil for dairy-free)
• ¼ cup granulated sugar (or light brown sugar for a deeper hint)
• 1 can (14 oz) sweetened condensed milk (use low-fat if you’d like)
• ½ cup sour cream (or whole-milk Greek yogurt for extra creaminess)
• ¾ cup fresh Key lime juice (about 8–10 limes; bottled is okay in a pinch)
• Zest of 2 Key limes (for garnish and extra zing)
• 1 cup heavy whipping cream, chilled (for homemade whipped cream)
• 2 tbsp powdered sugar (for sweetening whipped cream)
• 1 tsp pure vanilla extract (optional, for richer whipped cream)
Tips:
– To crush graham crackers, pulse in a food processor (I love my Cuisinart) or seal in a zip-top bag and roll with a rolling pin.
– Fresh Key lime juice really makes a difference—look for small, fragrant limes with slightly bumpy skin.
– Chill your mixing bowl when whipping cream to get those soft peaks faster.
Directions
- Make the crust: In a medium bowl, stir graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into a 9-inch pie pan’s bottom and sides—use the flat bottom of a measuring cup for an even layer.
- Chill the crust: Pop the crust into the fridge for at least 10 minutes (this helps it set up, giving you that perfect snap when you slice).
- Whisk the filling: In a separate bowl, combine sweetened condensed milk, sour cream, and fresh Key lime juice. Whisk until smooth and slightly thickened (you’ll notice it lighten in color).
- Pour and smooth: Gently pour the filling into the chilled crust. Use an offset spatula or the back of a spoon to level the surface.
- Chill again: Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, though 4 hours is magic. This resting time lets the filling firm up and the flavors meld into a harmonious citrus delight.
- Whip the cream: Once the pie is nearly set, pour heavy cream, powdered sugar, and vanilla into a chilled bowl. Beat on medium-high speed until soft peaks form—watch closely to avoid overwhipping.
- Garnish and serve: Spoon or pipe whipped cream around the pie’s edge, sprinkle lime zest on top, and maybe even add a few thin lime wheels for extra flair. Slice with a sharp knife dipped in hot water for clean cuts.
Servings & Timing
Yield: Serves 8 generous slices
Prep Time: 20 minutes active
Chill Time: 2–4 hours (worth the wait!)
Total Time: About 2 hours 20 minutes – 4 hours 20 minutes (depending on chilling)
Variations
• Coconut Key Lime Pie: Swap half the crust butter for coconut oil and sprinkle shredded toasted coconut on top.
• No-Sugar-Added: Use a sugar substitute in both crust and whipped cream for a lighter treat.
• Graham-Nut Twist: Add finely chopped pecans or almonds to the crust for extra crunch.
• Vegan Version: Use dairy-free condensed “milk,” coconut cream, and vegan graham crackers.
• Mini Pies: Make 6–8 tartlet shells instead of a full 9-inch pie—ideal for party platters.
• Tequila Lime Pie: Stir in 1–2 tbsp tequila to the filling for a grown-up citrus kick.
Storage & Reheating
Refrigerator: Store covered in plastic wrap or an airtight container for up to 3 days.
Freezer: Wrap the pie (or individual slices) tightly in foil and plastic for up to 1 month—let thaw in the fridge overnight before serving.
Make-Ahead Tip: You can bake (or no-bake) and assemble up to 24 hours in advance; just add whipped cream and zest just before guests arrive for best presentation.
Notes
• I noticed the first time I tried this recipe that a little extra lime zest in the filling really boosts the citrus aroma—totally worth the extra grating.
• If your filling seems too runny after chilling, whisk for another minute and add a teaspoon of cornstarch—your texture will firm up nicely.
• For a striking contrast, serve alongside fresh berries or a drizzle of raspberry coulis.
• Mixing with a hand whisk instead of an electric mixer can prevent over-aeration, giving you a smoother, silkier pie.
FAQs
Q: Can I use regular limes instead of Key limes?
A: Yes—regular Persian limes work; you’ll need about 1 cup juice and zest for similar tartness.
Q: Why did my filling weep liquid?
A: That’s usually condensation; blot gently with a paper towel or chill longer to stabilize.
Q: Can I bake this pie?
A: Traditional Key lime pies are baked, but this no-bake version delivers the same tangy flavor without preheating your oven.
Q: How do I prevent a soggy crust?
A: Chilling the crust before adding filling helps it set. You can also brush crust with a thin layer of melted chocolate and chill until firm.
Q: Can I freeze leftover slices?
A: Absolutely—wrap well and freeze up to one month; thaw in the fridge when you’re ready.
Q: What’s the best way to get clean slices?
A: Dip your knife in hot water, wipe dry, then slice—repeat between cuts.
Q: Is sweetened condensed milk necessary?
A: It helps thicken and sweeten the filling without sugar granules; a sugar reduction won’t set as firmly.
Q: How can I make it less sweet?
A: Add an extra tablespoon of lime juice or reduce sugar in whipped cream to taste.
Conclusion
This Key Lime Pie Recipe strikes that delightful balance of sweet and tangy, with a buttery graham cracker crust and cloud-light whipped cream. Whether you’re hosting a summer soiree or craving a sunny dessert on a chilly afternoon, this pie will bring a burst of refreshing citrus to your table. Give it a whirl, leave me a comment on how it turned out, and don’t forget to explore more of my favorite dessert recipes for your next sweet adventure!
Key Lime Pie Recipe
Ingredients
- 1½ cups graham cracker crumbs finely crushed
- 6 tbsp unsalted butter melted (substitute coconut oil for dairy-free)
- ¼ cup granulated sugar (or light brown sugar for a deeper hint)
- 1 can (14 oz) sweetened condensed milk (use low-fat if desired)
- ½ cup sour cream (or whole-milk Greek yogurt)
- ¾ cup fresh Key lime juice (about 8–10 limes; bottled is okay)
- Zest of 2 Key limes (for garnish and extra zing)
- 1 cup heavy whipping cream (for homemade whipped cream)
- 2 tbsp powdered sugar (for sweetening whipped cream)
- 1 tsp pure vanilla extract (optional, for richer whipped cream)
Instructions
- Stir graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into a 9-inch pie pan.
- Refrigerate crust for at least 10 minutes to set.
- Combine sweetened condensed milk, sour cream, and lime juice until smooth and slightly thickened.
- Pour filling into chilled crust and smooth the surface.
- Refrigerate pie for at least 2 hours for flavors to meld and filling to firm up.
- Beat chilled heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top pie with whipped cream, lime zest, and additional garnishes. Slice and enjoy!
