Key Lime Pie

"I have a dear friend who once traveled throughout Florida seeking the perfect key lime pie. He swears this recipe is better than anything he tasted on his quest, and he sampled a lot of pies!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:




  • Preheat the oven to 375 degrees.
  • In a bowl, mix together the graham cracker crumbs, sugar, and butter.
  • Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 10-15 minutes.
  • Remove from the oven and allow to cool to room temperature before filling.
  • Lower the oven temperature to 325 degrees.
  • In a separate bowl, combine the condensed milk, lime juice, and eggs.
  • Whisk until well blended and place the filling in the cooled pie shell.
  • Bake in the oven for 15 minutes.
  • Remove from oven and cool.
  • Chill pie in the refrigerator for at least 2 hours.
  • Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.
  • Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Questions & Replies

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  1. I loved this pie for the fact that it was very quick and easy and it contained ingredients that I normally have on hand. My family enjoyed it too. I don't think it was the best key lime we've ever had but do plan to make it again in the future.
  2. this was so easy even i could make it! very very sweet and rich
  3. I loved this pie. I had ordered Key Lime juice and lime powder from KAF and this looked like the perfect recipe to try them out and I do love tart! Other than a few minor changes I followed the recipe exactly and found this perfect. I used a prepared graham crust to save time, added 1 tsp of lime powder (I do love tart) and extra lime zest to the mix prior to baking. I was a little nervous that the amount was going to be way to much for the pie crust and even considered cutting it back. So glad I didn't as it was PERFECT. Being I'm pretty new to this baking stuff and specially pies I wasn't sure if you meant Sweetened condensed milk or if it was the evaporated stuff - decided it had to be the sweetened based on the size of the can and bet it's a good thing I went that way. I also added a few drops of green food coloring as the color looked off to me and the end results was a pie I'd be proud to show off to anyone -This is a true Key lime champion. Thanks so much for posting.
  4. This pie was gourgeous - even better the next day. I used ButterNut Cookies for the base - my suggestion for next time is to not use any additional sugar in the base if using a sweeter nutty cookie.
  5. I modified the recipe a bit by making the crust out of McVitie's Ginger Nuts cookies (British section of the grocery store) and it came out fabulous!!! The ginger crust with the key-lime filling are perfect together! Thank you for a great recipe!!!!!



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