Alexa first tasted key lime pie as a child in her grandmother’s sunlit kitchen. The crust was still warm, the filling silky and bright. One bite and she was hooked.
Years later, while unpacking a box of handwritten recipe cards, that memory returned. Among them: her grandmother’s original key lime pie. With just six ingredients and no mixer required, Alexa gave it a gentle update, keeping the heart, but making it easier.
Now, it’s a recipe that brings summer to your plate: tangy, creamy filling in a crisp graham crust, topped with soft whipped cream. Simple, nostalgic, and made to share.
What Is Key Lime Pie? A Sweet Florida Legacy
Born in the Florida Keys over a century ago, key lime pie began with just a few pantry staples: condensed milk, egg yolks, and the small, tart key limes native to the region.
Today, most use Persian limes, which are easier to find and still deliver a bright, fresh flavor. The pie has evolved, whipped cream or meringue, graham or cookie crust, but the heart remains the same: creamy, citrusy, and timeless.
Ingredients You’ll Need
This easy key lime pie comes together with just a few pantry and fridge staples, no fancy tools, mixers, or hard-to-find ingredients. Here’s what you’ll need:
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 12 whole crackers)
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
Tip: Press the crumbs into the sides of the pan first, then the bottom. This helps create a firm, even crust.
For the Filling
- 2 cans (14 oz each) sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice (Key limes preferred, Persian limes work too)
Freshly squeezed lime juice delivers the best flavor. Bottled juice works in a pinch, but zesting fresh limes adds essential brightness.
For the Whipped Topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon lime zest
- Optional: 8–10 thin lime slices, for garnish
You can make the topping in advance and store it covered in the fridge for up to 24 hours.
How to Make Key Lime Pie – Step-by-Step
No need for fancy tools, this pie is as easy as it is delicious. Follow these simple steps to create a slice of sunshine at home:
Step 1: Prepare the Graham Cracker Crust
- Preheat your oven to 375°F (190°C). Set the rack in the middle position.
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
- Use your fingers or the bottom of a glass to press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish. Aim for an even ¼-inch thickness.
- Bake for 10 minutes, until lightly golden. Remove and let cool on a wire rack.
Pro Tip: Press the sides first, this helps keep the crust from crumbling when sliced.
Step 2: Mix the Creamy Filling
- Lower oven temperature to 350°F (175°C).
- In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, lime zest, and lime juice until smooth and thick.
- Pour the filling into the warm crust, smoothing the top with a spatula.
Step 3: Bake the Pie
- Bake the filled pie for 15 minutes, or until the edges are set but the center still has a gentle wobble.
- Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours (overnight is even better).
Step 4: Add the Whipped Topping
- Just before serving, whip the cold heavy cream using an electric mixer until soft peaks form.
- Add confectioners’ sugar and continue beating until medium peaks form.
- Spread or pipe the whipped cream on top of the chilled pie.
- Garnish with lime zest and thin lime slices if desired.
Serve cold, wiping your knife clean between slices for perfect presentation.
If you’re interested in more dessert ideas that use simple, wholesome ingredients, check out this homemade pancake recipe on Mumy Recipes.
Recipe Variations
There’s more than one way to enjoy the bright, creamy magic of key lime pie. Whether you’re short on time or feeling creative, these variations bring the same sunny flavor in new, crowd-pleasing forms:
1. Mini Key Lime Pies
Use a muffin tin lined with paper cups or mini tart pans to create individual pies. Perfect for parties or portion control, and they chill faster too!
2. No-Bake Key Lime Pie
Skip the oven entirely. Use a graham crust stabilized with a touch more butter, then chill the filling until firm. Great for hot days or quick prep.
3. Frozen Key Lime Pie
Pour the filling into the crust and freeze instead of baking. Serve slightly thawed with whipped cream. It becomes a refreshing, icebox-style treat.
4. Key Lime Pie Bars
Turn the pie into a shareable traybake by pressing the crust into an 8×8-inch pan and baking as bars. Easier slicing, same great taste.
5. Coconut Key Lime Pie
Add ½ cup of sweetened shredded coconut to the crust, or a splash of coconut cream to the filling, for a gentle tropical twist.
For more delightful desserts, check out this classic banana bread recipe on Mumy Recipes, it pairs wonderfully with a slice of tangy pie.”
Expert Tips for Perfect Results
These small details make a big difference in the texture, taste, and presentation of your key lime pie:
1. Press the Crust Evenly
Start with the sides before pressing the bottom to avoid a thick ridge where they meet. A measuring cup works great for smoothing.
2. Don’t Overbake the Filling
The pie is done when the edges are set but the center still jiggles slightly. It will firm up as it chills, overbaking leads to cracks or curdling.
3. Use Fresh Lime Zest
Zesting fresh limes adds fragrant oils that bottled juice can’t replicate. Even if using bottled juice, don’t skip the zest!
4. Chill Thoroughly Before Slicing
A minimum of 3 hours in the fridge helps the pie set properly. For best results, chill overnight and slice cold.
5. Wipe Your Knife Between Slices
For clean, neat wedges, use a warm, damp cloth to wipe your knife after each cut. It makes every slice picture-perfect.
6. Make the Crust Ahead, Not the Filling
The crust can be baked a day in advance, but add the filling and bake it fresh, otherwise, the crust may soften too much.
Topping Options
How you top your key lime pie can make it feel rustic, elegant, or refreshingly modern. Here are a few delicious ways to finish it:
1. Classic Whipped Cream (Our Favorite)
Lightly sweetened whipped cream balances the tart filling and adds a creamy finish. Pipe it in swirls or spread it generously across the top.
Enhance it with a sprinkle of fresh lime zest for a touch of color and fragrance.
2. Thin Lime Slices or Twists
Decorate with 8–10 paper-thin lime wheels, lime curls, or wedges for a simple, bright garnish. Adds visual freshness without overpowering the flavor.
3. Toasted Coconut
For a tropical twist, sprinkle toasted coconut flakes over the whipped cream. It adds texture and warmth, especially lovely for summer gatherings.
4. Meringue (Optional)
If you prefer a more traditional Florida Keys presentation, top with soft meringue and bake briefly to brown. Keep in mind it shortens shelf life.
💡 Tip: Add toppings just before serving to keep the crust crisp and the texture fresh.
Storage & Freezing Instructions
Key lime pie stores beautifully, making it a great make-ahead dessert for gatherings, holidays, or sunny weekends.
Refrigeration
- After baking and chilling, cover the pie loosely with plastic wrap or foil.
- Store in the fridge for up to 3–4 days.
- For best texture, add whipped topping just before serving to keep the crust crisp.
Tip: Keep it in a pie container or dome to prevent absorbing fridge odors.
Freezing
- To freeze the whole pie:
Wrap it tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before topping with cream. - To freeze individual slices:
Flash-freeze slices on a baking sheet, then wrap and store in freezer-safe bags. Thaw in the fridge as needed.
Curious about more nutritious dessert ideas? Check out this sweet potato brownie recipe for a delicious, healthier option.
What are the ingredients of a key lime pie?
Traditional key lime pie is made with just a few simple ingredients: sweetened condensed milk, egg yolks, and key lime juice. Most modern versions also include lime zest and a graham cracker crust, often with a whipped cream topping. At Mumy Recipes, we use Greek yogurt in the filling for a slightly tangier, creamy finish.
Why do they call it key lime pie?
The pie gets its name from the Key limes traditionally used in the recipe, small, tart citrus fruits native to the Florida Keys. These limes have a distinct floral aroma and sharper acidity, giving the pie its signature flavor.
Can I use regular limes in key lime pie?
Yes, you can use regular (Persian) limes if Key limes aren’t available. While the flavor is slightly less intense, fresh Persian lime juice and zest still create a bright, delicious pie. We often use them in our kitchen for convenience, and most readers can’t tell the difference.
What country is known for key lime pie?
Key lime pie is famously American, with strong roots in the Florida Keys, USA. While it’s popular across the U.S., it’s officially designated as Florida’s state pie, and many believe it originated there in the early 1900s.
Why is key lime pie so famous in Florida?
Florida’s warm climate is ideal for growing Key limes, and the pie became a local favorite among fishermen and families long before refrigeration. Its simplicity, shelf-stable ingredients, and bold flavor made it a staple in Floridian kitchens, and eventually, a state icon.
What is the difference between Key limes and regular limes?
Key limes are smaller, rounder, and more aromatic than regular limes. Their juice is more tart and floral, while Persian limes (the common supermarket variety) are larger, less acidic, and easier to juice. Both can be used in recipes, but Key limes offer a more intense citrus character.
If you enjoy learning about classic desserts, check out this creme brûlée recipe for another timeless favorite.
Final Thoughts
Some desserts are simple treats, and others, like this key lime pie, carry sunshine in every bite. Whether you’re baking it for a celebration, a quiet weekend, or just to feel something bright on an ordinary day, this pie delivers. It’s tangy, creamy, and familiar, like an old friend.
From our kitchen to yours, I hope this recipe brings smiles and second helpings.
And if you try it, let me know, your stories are my favorite ingredient.
Would you try this? Tell us below!