Key Lime Pie

It is really hard to narrow down my favorite dessert.  However, if someone were to make me do it I would probably say it would be Key Lime Pie.  Not just any key lime pie, but this one…..

This is actually the recipe on the back of Nellie and Joe’s Key Lime Juice.  It isn’t really much different from other “authentic” recipes that I have seen, but to me it’s perfect and always easily accessible, so this is the recipe that I always use.  Plus, it is super simple to make.

The recipe calls for 1 graham cracker crust, but I like to double it  Everyone in my house loves the crust…and I make the recipe on the Keebler crumbs box (and I double that recipe.)  Then I use a large pie pan to make the pie.  When you pour the filling into the crust it will only go about half way up and that is fine because you will fill in the top of the pie with freshly whipped and sweetened cream.  This is some seriously delightful stuff.

A few times I have squeezed the key limes myself and they are so small it was a lot of work.  I do think you can taste a difference, but I’m not sure it’s that big of a difference that I would only make it with the freshly squeezed juice.

Key limes are different from the limes that you typically buy in the store.  You know, the ones that you cut up and put in your Corona?  Those are Persian limes and they are not as tart as Key limes.  They are also a lot bigger and their skin is thicker.  If you make Key Lime Pie with Persian limes it won’t have the same flavor.  The tartness in the key limes goes so well with the sweet cream and graham cracker crust.  I think if you made this pie with regular limes it would just end up being too sweet.

I spent a summer in the Keys while I was in college and the resort where I worked carried these wonderful little key lime cakes.  They were soaked in a key lime syrup and they were to die for.  That was my first taste of real key limes and I have been hooked ever since.  I also ate conch fritters, lobster and fresh mahi mahi all summer.  Sigh.

This is definitely a dessert that tastes better in warmer weather.  My entire family loves this recipe and I like to make it because it is a snap to whip up on a busy summer day. If you have never had or made Key Lime Pie try this recipe this summer.  I promise, you will be hooked, too!

Source:  Nellie and Joe’s Famous Lime Juice


Key Lime Pie
  • 9" graham cracker pie crust (I double this because we like extra graham cracker crust)
  • 14 oz. can of sweetened condensed milk
  • 3 egg yolks
  • ½ cup Key Lime Juice
  • Fresh Sweetened Whipped Cream
  1. Combine the milk, egg yolks and lime juice and mix until smooth. Pour into unbaked pie crust. Bake at 350 degrees for 15 minutes and then allow to cool before refrigerating. Top with whipped cream just before serving.
  2. Enjoy!



  1. Words Of Deliciousness says:

    This sounds wonderful. I never knew that there was different kinds of lime. How interesting. Becki, how long do you bake this pie?

  2. Colleen says:

    I have been on a key lime pie kick! We have on in the refrigerator right now! Great minds. 🙂

  3. Oh this look absolutely glorious Becki. I keep meaning to make this and I have now been inspired! thanks for posting!

  4. I love a good key lime pie and can’t believe how EASY yours is! Lovely recipe, Becki. Got to try this soon!

  5. My dad’s favorite dessert is key lime pie! I’ve made a lot of different adaptations for him, but somehow, never the real pie. This looks fantastic! And I love your doubled crust trick 🙂

  6. oooh, no! You actually just made my mouth water right now. I’m not even a fan of key lime, so this shouldn’t have done it for me, but it looks so tempting! I do adore lemon though, so swapping that for the limes and I would devour this entire pie. Dangerous thought…

  7. Now I didn’t know that was how it was called key lime pie. Interesting!!!
    I had this a few years ago when we went to Florida on holiday and I loved it. I must try and make it sometime – soon.

  8. I never ate or made key lime pie! I need to fix that! It sounds so refreshing! I like that you make a nice thick crust too. I never really knew the difference between the two limes before – I probably would of done something stupid like use the persian ones as a substitute. Then I wouldn’t be able to truly experience it.

  9. I love Key Lime Pie! Because I can’t get key limes in Canada, I use regular (Persian) limes, but I top it with meringue which is much less sweet than whipped cream. Wonderful!

  10. Jenn's Food Journey says:

    Oooohhh.. I hope you saved me a slice!! I adore key lime pie… it ranks right up there with chocolate cream pie in my book!!! 🙂

  11. I am always a fan of key lime pie! This looks terrific!

  12. I recently had key lime pie at a friend’s and forgotten how much I love it. I really like your idea of doubling the crust!

  13. classic. my distaste for citrus-y desserts goes right out the window when key lime pie comes around. 🙂

  14. I used to live in Key Largo and when ever we had out of town guests they always wanted to go to a restaurant and try cracked conch and key lime pie.

  15. great job the key lime pie was great!!

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