The Best Key Lime Pie

"This recipe came from my friend, Suzette. I love Key Lime pie and this is the best I have ever tasted! She combined several recipes (Southern Living) in one to make this perfect pie. It is sure to please!"
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by PaulaG photo by PaulaG
photo by Probably This photo by Probably This
photo by PaulaG photo by PaulaG
Ready In:
1 pie




  • Combine graham crackers crumbs, sugar and butter and press into pie plate.
  • Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
  • Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.

Questions & Replies

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  1. rchahoud
    Hi, I see recipe asks for 1/4 cup butter and 2tbspn melted Butter. Is it all supposed to be melted and is it all added to the pie crust step? Also, in Australia we don’t have key limes but Tahitian limes. Are key limes very tart or sour that this recipe calls for icing(powdered) sugar or are they equivalent in taste to Tahitian limes? Thanks


  1. Lisa K.
    I was curious about the powdered sugar since condensed milk is already so sweet. I concluded that the real key limes aare more acidic and can take on the added sweetness. The texture is good, but a slight bitterness seems to come through, which I believe is from the zest. I would rather it not be added.
  2. LarkSpark
    Everything I dreamed it would be! Sweet, tangy, just bitter enough. I used the crust from Lorac's "Pappadeaux's Key Lime Pie" recipe, which calls for ground pecans. I used walnuts: I chopped 'em up in the blender w/ the graham cracker. Uber tasty!
  3. P.Q. Butterfat
    Really, really good. I left out the lime zest because I wanted a purely creamy texture. Also, I used an Italian meringue as topping. Super good!
  4. soxfan28
    This was so tasty! For the sake of ease, I used a store bought low fat graham cracker crust. I also used fat free sweetened condensed milk, splenda, and fat free cool whip. By the taste you'd never know it was low-fat/low calorie. Everyone at the dinner party just loved it and I loved that it was so easy to make!
  5. margaretw3
    This was my first Key Lime Pie. Great suggestion: the next time I will not put the zest into the pie filling.


  1. pameladyson
    Try adding 1/2 limes and lemons for this dish in australia


<p>I live in Carrollton, Texas, a suburb north of Dallas.</p> <p><br />I enjoy cooking, gardening, swimming, scrapbooking, rubber stamping and spending time with my husband, Tony, and daughters, Giovanna-10 and Arianna-9. I enjoy cooking lots of Italian dishes, especially risotto. I also enjoy baking cakes and cookies. <br /> <br />I like to travel and a few of my favorite vaction spots are The Outer Banks, St. John, Hot Springs, and snorkeling off Mexico. One day, I am hoping to travel to Europe and visit Italy, Germany, Asia and the Ukraine. <br /> <br />I have my own photography business-- <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><a target=_blank href=><img alt=Photobucket src= border=0 /></a></p>
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