Rating: 3.46 stars
1108 Ratings
  • 5 star values: 263
  • 4 star values: 293
  • 3 star values: 302
  • 2 star values: 187
  • 1 star values: 63

You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

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  • Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.

  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

  • Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

Reviews (23)

1108 Ratings
  • 5 star values: 263
  • 4 star values: 293
  • 3 star values: 302
  • 2 star values: 187
  • 1 star values: 63
Rating: 3.0 stars
07/03/2020
I am writing this review before I have tried eating...because I especially wanted to comment on the measurements of making this pie. I have a 9in pie pan as directed and I followed the recipe exactly. The crust barely covered the pan, I mean barely. So I had to go back and double the recipe. Then I went onto the filling.. I was shocked that it barely covered the bottom of the pan it was pitiful. I had to go back zest juice and mix a whole other batch to double the recipe. Everything took hours to make....as I had to repeat the process twice. It was exasperating. I am not used to fiddling with recipes and changing them so I was disappointing. Then I left the pie in for twice the amount of time...it looks like it is cooked right but I will have to taste it. I don't understand how in the video all her measurements were so perfect...she must have had a smaller pan.
Rating: 1.0 stars
03/15/2020
It turned out awful. The crust was very good but the inside wasn’t even edible. This was gross!!
Rating: 4.0 stars
12/25/2019
A challenge for you pie wizards -- a recipe to do it with stevia INSTEAD OF sugar. Evaporated milk doesn't have the consistency of sweetened condensed milk. I find that 3 yolks are enough. I like to get the filling to 165° F to eliminate any chance of salmonella. The yolk proteins (lipovitellin & phosvitin) start to set up at 165F and are sensitive to both time & temp.
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Rating: 4 stars
02/08/2019
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Rating: 5 stars
09/25/2018
This is the gold standard of key lime pie recipes. I live in Cuba where key limes are abundant, but Cuba also juices those limes and packages them in small boxes that contain about one cup each. I have tried both ways, with fresh key limes and that packaged lime juice and there is absolutely no difference. But that is Cuban lime juice. Graham crackers are non-existent there so sometimes I use a Cuban cookie but it is not as good. And then there is the question of whipping cream. Rarely available but when it is, I use it, and it makes all the difference. Come visit Cuba, Martha - everything's organic and amazing!
Rating: Unrated
01/19/2017
I just made it, but with common limes. Despite that, it came out great. I also went with two full cups of graham cracker crumbs and a whole stick of butter. I just like a thicker graham crust. Oh, and marry me, Martha, would you? I'll sign a pre-nup! Bob
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Rating: Unrated
08/13/2015
I live in France, where both Key limes and Graham crackers are impossible to find. I use Bastogne or Speculoos cookies for the crust, and regular limes, and it comes out absolutely scrumptious, I get rave reviews every time. (I suspect the crust is even better than with Graham crackers! :-)
Rating: Unrated
10/10/2014
Love making this recipe, check out my YouTube video on how I made it... http://youtu.be/Y1TIFOj4XBw
Rating: Unrated
12/07/2013
Love this recipe, but wondering if it will work to double the recipe for a 9" springform pan.
Rating: Unrated
06/24/2013
As a visiting Brit who has enjoyed this dessert many times, when I came to make it, substituted the Graham crackers with Ginger snaps (or ginger nuts in the UK!) You only need a large teaspoon of sugar, preferably brown, with of course the butter to bind it....and it gives the pie a delicious healthy twist! Try it and see..... it's great! Oh, I don't have any extra cream with it either... just plain key lime pie with a ginger base. Delicious!
Rating: Unrated
06/06/2013
If you can't get fresh key limes, use Nellie & Joe's Key Lime Juice. Usually on the shelf next to lemon juice in the juice aisle of a supermarket. I've been making this pie for years - HUGE hit with everyone who has a piece.
Rating: Unrated
06/03/2013
Best key lime pie ever! My tip? Stick to the recipe.
Rating: Unrated
04/14/2012
I am making this for the second time in 2 weeks. I live in brazil -no graham crackers - I used vanilla cookies and cut out the sugar in the crust. I also used local limes not key limes. It all worked out fine and I am making it for company tonight. It is easy too.
Rating: Unrated
02/25/2011
This is going to be my first time making one, does anyone have any tips? :)
Rating: Unrated
02/13/2011
I didn't make the crust (used ready-made) but the pie filling was delicious. Very tangy and wonderfully smooth. This was my first time ever making a cream pie and it was quite easy.
Rating: Unrated
09/06/2010
This recipe is great! Very simple and delicious...tart with just the right amount of sweetness. I added a layer of sour cream sweetened with some powdered sugar and lime zest on top of the filling and finished with a swiss meringue border. Awesome! When you find some key limes, this is the pie to make!
Rating: Unrated
02/16/2010
I would like to make the pie in the evening and then make the merigue the next day. Should I leave the pie at room temperature or refrigerate it?
Rating: Unrated
07/15/2009
How can I read the recipe with all those ads for MS products that keep popping up?
Rating: Unrated
04/22/2009
So good and so easy!
Rating: Unrated
11/02/2008
Does anyone know if the pie can be frozen? I have a lot of limes to use up and I was hoping to make them and save them for later use. Thanks
Rating: Unrated
11/02/2008
this pie super scrumptious..just perfect..for evrybody who loves lemon desserts..and its soeasy to make..
Rating: Unrated
05/10/2008
For some reason, it didn't post my whole comment. I wanted to suggest using Nellie and Joe's Key Lime juice, which works really well.
Rating: Unrated
02/20/2008
Do the following steps the day before and this recipe becomes so EASY! -Bake the crust (you can store this at room temp overnight) -Grate the lime zest and squeeze the limes (pop into fridge overnight)
Rating: Unrated
02/16/2008
In answer to gobbleup's question, I'll just say that my crust doesn't turn out too well, usualy, so I just use a store-bought one and it turns out fine. I do bake them first, though. This is just the best Key Lime Pie recipe I've ever used. Thanks, Martha!
Rating: Unrated
02/16/2008
are there any tricks i should know before i start?
Rating: Unrated
11/30/2007
This is the best Key Lime Pie there is. When I make it, people talk about it for months!