Dessert
Key Lime Pie
This is the definitive key lime pie: a silky, tart-sweet custard made with sweetened condensed milk and key lime juice, baked until just set, topped with whipped cream. The graham cracker crust provides the essential textural contrast to the creamy filling.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Key Lime Pie — common questions
Can I make key lime pie ahead?
Yes, the pie is actually better made a day ahead. Bake it, cool it completely, cover it loosely with plastic wrap, and refrigerate for up to 3 days. Add whipped cream topping just before serving so it stays fresh.
Can I use regular lime juice instead of key lime juice?
You can substitute regular Persian lime juice in equal quantity, though the flavor will be less distinctive—key limes have a unique tart, almost floral note. Bottled key lime juice is widely available and works perfectly if fresh key limes are hard to find.
What if my pie filling didn't set properly?
This usually means the oven temperature was off or the filling wasn't baked long enough. The pie should jiggle only in a 1-inch circle in the absolute center at the 15-minute mark. If your pie is still soupy after chilling, it cannot be fixed—next time, use an oven thermometer to verify your temperature.
Can I make key lime pie without raw eggs?
Yes. Use 4 large pasteurized eggs (available in most grocery stores), or substitute with 3 tablespoons cornstarch whisked into the condensed milk mixture before adding the lime juice, which will create a slightly thicker, more custard-like filling with nearly identical results.
What should I serve with key lime pie?
Whipped cream is the classic topping. Serve with fresh berries, a drizzle of passion fruit curd, or simply a cup of strong coffee or iced tea to complement the tartness.
How do I store leftover key lime pie?
Cover loosely with plastic wrap and refrigerate for up to 3 days. Reheat slices gently in a 300°F oven for about 5 minutes if you prefer them slightly warm, or serve cold straight from the fridge.
More dessert recipes
- Apple Crumble Recipe 60 min
- Banana Pudding Recipe 33 min
- Carrot Cake Recipe 60 min
- Chocolate Cake Recipe 50 min
- Chocolate Mousse Recipe 15 min
- Churros Recipe 25 min
- Classic Apple Pie Recipe 80 min
- Classic Blondies Recipe 35 min
Cook these next
They reuse what this recipe already has you buying.
Dark Rum & Charred Pineapple Flan with Crispy Cilantro Tuile & Lime Foam
Dessert · 314 cal
Cinnamon-Lime Flan with Caramelized Pineapple
Dessert · 550 cal
Passion Fruit & Coconut Panna Cotta with Candied Lime & Dark Rum Tuile
Dessert · 504 cal
Chocolate-Ancho Chile Pot de Crème with Pepita Brittle, Candied Jalapeño & Lime Zest Oil
Dessert · 1423 cal
Coconut Panna Cotta with Passion Fruit Curd, Crispy Tuile & Candied Lime
Dessert · 907 cal
Coconut-Pandan Panna Cotta with Lime Curd & Crispy Sesame Tuile
Dessert · 823 cal
