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Best Key Lime Pie Recipe

This is the recipe for the best key lime pie from Sweet Bytes OKC! You will be amazed at how easy it is to make your own key lime pie from scratch. 

Course Dessert
Cuisine American
Keyword Key Lime Pie, pie
Prep Time 1 hour
Cook Time 25 minutes
Chill 5 hours
Total Time 1 hour 25 minutes
Servings 8
Calories 620 kcal
Author Mikel at Sweet Bytes OKC


Equipment Needed

  • 9" Pie pan
  • 1 medium mixing bowl (for the crust)
  • 1 Baking sheet
  • 1 medium non-reactive mixing bowl (glass, plastic, stainless steel)
  • Measuring cups
  • Measuring spoons
  • 1 Non-reactive whisk (silicone or stainless steel)
  • 1 Spatula

Graham Cracker Crust for Pie (or use a store bought crust)

  • 1 1/2 cup Graham crackers (127.5 grams)
  • 1/4 cup Sugar (50 grams)
  • 1/3 cup Butter, melted (76 grams)

Key Lime Pie Filling

  • 6 Egg yolks (108 grams)
  • 1/4 teaspoon Key lime zest (.50 gram)
  • 1 can Sweetened condensed milk (410 mL)
  • 2/3 cup Sweetened condensed milk (160 mL)
  • 3/4 cup Freshly squeezed key lime juice (180 mL)


Graham Cracker Crust for Pie (skip if using store-bought)

  1. Pre-heat oven to 375°F 

  2. Mix graham cracker crumbs and sugar together in a medium sized mixing bowl.

  3. Pour melted butter over graham cracker mixture. Stir and mash together with a fork until all of the butter is incorporated and the crumbs are moist, like wet sand. If there are any big clumps, smash them out. 

  4. Pour moistened crumb mixture into center of the pie plate. Use the flat-bottomed device, such as the bottom of a measuring cup or shot glass, to compact the crumbs and form them to the pie plate. 

  5. Bake at 375°F for 8-10 minutes until crust is lightly browned around the edges. Allow the crust to cool while preparing the filling 

Key Lime Pie Filling

  1. Preheat the oven to 350°F with rack in the center position. 

  2. Place egg yolks in your non-reactive mixing bowl along with the key lime zest. 

  3. Whisk the egg yolks and key lime zest until the egg yolks are lightened and lemony in appearance and the key lime zest is evenly distributed throughout the yolks. The zest should look like tiny flecks of light green throughout the mixture.

  4. Pour one whole can PLUS 2/3 cup of sweetened condensed milk into the egg yolk mixture.  

  5. Pour key lime juice into the egg yolk and sweetened condensed milk and stir until all of the ingredients are well mixed and there are no streaks. The key lime pie filling will be uniform in consistency and color. 

  6. Set the graham cracker crust in center of a baking sheet. Pour the key lime pie filling into the crust. The filling should be lower than the edge of the crust, do not overfill. 

Baking and Serving

  1. Carefully place the baking sheet with the unbaked pie into the oven and bake for 20-25 minutes. The pie is done when it barely jiggles if you gently bump the side of the pie plate. 

  2. Remove the key lime pie from the oven and allow to cool for approximately 1 hour at room temperature. 

  3. Cover the pie without touching the top and refrigerate for at least 4 hours or up to 3 days before serving. 

  4. Garnish and serve. A homemade whipped cream is highly recommended! 

  5. Store uneaten pie in refrigerator up to 7 days or freezer up to 3 months. 

Recipe Notes

This pie is not meant to be served warm. It will lose its shape if you do not let it chill in the refrigerator. 

You may end up with too much key lime pie filling for your pie plate. You can bake it in a ramekin or small oven-safe dish alongside the pie. It will be done in about 1/2 the time as the pie.