My love for homemade pie is no secret, and if you’re looking for pies that are no-bake, or extra quick and easy try my Peanut Butter Pie, No Bake Cheesecake, or Pecan Pie.
What I love about this recipe:
EASY – The most amateur baker in the world will look like a pro after making this key lime pie. It’s so simple and fool-proof.Three-Ingredient Crust – Store-bought crusts are flavorless and flimsy! My easy graham cracker crust recipe makes this pie next-level. A gingersnap cookie crust is also delicious with it, especially around the holidays. Fast and Can Make Ahead – You can make and bake this pie in about 35 minutes, and it’s a great one to make in advance because it stays good for several days.
Ingredients Needed:
Graham cracker crust: Please take 5 minutes to make it from scratch! Tastes so much better!Sweetened Condensed MilkCream Cheese: Use full fat cream cheese, and make sure it has softened to room temperature. It adds stability and extra creaminess to the filling.Key Lime Juice: (available bottled, at most grocery stores)Lime ZestHeavy Cream, for garnish
Limes vs Key Limes; What’s the difference?
The most common limes found in US grocery stores are called Persian limes. You’ll notice key limes are a lot smaller than regular limes (only around 1 ½ inches in diameter) have a more intense flavor, and contain more seeds. Add sweetened condensed milk, lime juice, and lime zest and mix until smooth. Pour into crust and bake at 350 degrees F for 10 minutes. Refrigerate: Allow the pie to cool completely, then refrigerate for a few hours to give it time to set up, before serving.
Pro Tips:
Use Key Lime Juice: There are 2 ways you can get key lime juice for this recipe. Juice about 20 of your own small key limes, or do what I do and buy a bottle of Nellie’s Key Lime Juice (available at most grocery stores). I don’t recommend substituting regular lime juice for key lime juice, but if you have to, make sure the limes are fresh squeezed. The Secret Ingredient: The addition of a little cream cheese adds stability to the filling and an extra smooth and creamy texture. You won’t notice a cream cheese taste. Use Full Fat Cream Cheese and Sweetened Condensed Milk: The low fat options won’t allow the pie to set up as well.Fresh Lime Zest is Essential! It gives an extra boost of flavor and it adds little specks of green to the filling that help give the pie it’s signature look.
Make Ahead and Freezing Instructions:
To Make Ahead: You can make the graham cracker crust and mix the filling a few days in advance and store in the fridge until ready to assemble and bake. Baked key lime pie will keep in the fridge for 3-4 days. To Freeze: Allow pie to cool completely. Add a small piece of parchment paper on top of the pie, then cover with plastic wrap, then aluminum foil. Freeze key lime pie for up to 3 months. Thaw completely in the refrigerator. I originally shared this recipe August 2017. Updated November 2019 and May 2022 and November 2022.
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