Key Lime Pie (Key Lime Pie) — Florida Keys Citrus Custard Pie
Key lime pie is a Florida Keys classic built on a butter-pressed graham cracker crust, sweetened condensed milk, egg yolks, and tart Key lime juice. It is bright, creamy, and unmistakably American coastal pie.
Printable Recipe Card
Servings: 8 · Total: 50 min · Difficulty: medium
Ingredients (quick list)
- 150 g graham cracker crumbs (made from graham flour crackers)
- 30 g granulated sugar
- 1 g fine sea salt
- 85 g unsalted butter (melted)
- 4 egg yolks
- 396 g sweetened condensed milk (1 standard can)
- 120 ml Key lime juice (freshly squeezed if possible)
- 2 tsp Key lime zest
- 240 ml heavy cream
- 16 g powdered sugar
- 1 tsp alcohol-free vanilla paste
Steps (summary)
- Heat the oven to 175°C. Set a 23 cm pie plate on a rimmed baking sheet so the crust is easier to move in and out of the oven.
- Combine the graham cracker crumbs, granulated sugar, and 1 g fine sea salt in a bowl. Stir in the melted butter until every cru…
- Press the crumb mixture firmly into the bottom and up the sides of the pie plate. Use the flat base of a measuring cup to compa…
- Bake the crust for 10 minutes, until it smells toasted and the edges look slightly deeper golden. Cool it on a rack for 10 minu…
- Whisk the egg yolks in a medium bowl for 1 minute until slightly thickened. Add the sweetened condensed milk and whisk for 2 mi…
- Whisk in the Key lime juice, 2 tsp Key lime zest, and 1 g fine sea salt until the filling is glossy and slightly thickened. Let…
+ 4 more steps in the full instructions section below.
Cultural Background
James Beard wrote about regional American cooking as a living tradition, and Key lime pie belongs to that map as firmly as pumpkin pie. Born from Florida Keys citrus and canned milk, it reflects island practicality and American pie craft.
Equipment
💡 Tips
- Use true Key lime juice when available; it is more floral and sharper than standard Persian lime juice.
- Do not overbake the filling, because a fully firm center in the oven can turn grainy after chilling.
- For the cleanest slices, chill the pie at least 4 hours and wipe the knife after every cut.
⚠️ Common Mistakes
❌ Using bottled lime juice with a dull or bitter flavor.
✅ Fix: Use fresh Key lime juice when possible, or choose a high-quality bottled Key lime juice and measure exactly 120 ml.
❌ Packing the graham cracker crust too lightly.
✅ Fix: Press the crumbs firmly with a measuring cup so the butter sets them into a sliceable shell.
❌ Baking until the filling is completely solid.
✅ Fix: Remove the pie when the edges are set and the center still wobbles gently, because it firms as it chills.
🧊 How to Store
Store leftover Key lime pie covered in the refrigerator for up to 3 days. Serve it cold directly from the refrigerator; do not reheat, because heat will loosen the condensed-milk custard and soften the crust.
📅 Make Ahead
Bake the pie 1 day ahead and refrigerate it uncovered until cold, then cover loosely. Add whipped cream and fresh zest within 2 hours of serving for the best texture.
🍽️ Pairs Well With
- Unsweetened iced tea
- black coffee
- fresh berries
- extra whipped cream.
Regional Variations
- Florida Keys versions may be served plain, with whipped cream, or with a meringue topping.
- Some older-style pies rely more heavily on the acid-set condensed milk filling and are baked only briefly for egg safety.
- Mainland diner versions often use Persian lime juice and a taller whipped cream topping.
Ingredients
- 150 ggraham cracker crumbs (made from graham flour crackers)
- 30 ggranulated sugar
- 1 gfine sea salt
- 85 gunsalted butter (melted)
- 4egg yolks
- 396 gsweetened condensed milk (1 standard can)
- 120 mlKey lime juice (freshly squeezed if possible)
- 2 tspKey lime zest
- 240 mlheavy cream
- 16 gpowdered sugar
- 1 tspalcohol-free vanilla paste
🔄 Substitutions
- Key lime juice→ Persian lime juice
- graham cracker crumbs→ digestive biscuit crumbs
- heavy cream→ meringue made from 4 egg whites and 100 g sugar
Instructions
- 1
Heat the oven to 175°C. Set a 23 cm pie plate on a rimmed baking sheet so the crust is easier to move in and out of the oven.
- 2
Combine the graham cracker crumbs, granulated sugar, and 1 g fine sea salt in a bowl. Stir in the melted butter until every crumb is evenly moistened and the mixture holds together when pressed.
- 3
Press the crumb mixture firmly into the bottom and up the sides of the pie plate. Use the flat base of a measuring cup to compact the crust, because a dense butter-bound crust slices more cleanly than a loose one.
- 4
Bake the crust for 10 minutes, until it smells toasted and the edges look slightly deeper golden. Cool it on a rack for 10 minutes while you prepare the filling.
- 5
Whisk the egg yolks in a medium bowl for 1 minute until slightly thickened. Add the sweetened condensed milk and whisk for 2 minutes, making a smooth custard base before the acid is added.
- 6
Whisk in the Key lime juice, 2 tsp Key lime zest, and 1 g fine sea salt until the filling is glossy and slightly thickened. Let it stand for 5 minutes so the citrus acid begins to set the milk proteins, a signature technique of Key lime pie.
- 7
Pour the filling into the warm crust and smooth the top with a spatula. Bake for 14 to 15 minutes, until the edges are set and the center still has a gentle wobble rather than a liquid ripple.
- 8
Cool the pie at room temperature for 1 hour. Refrigerate it uncovered for 3 hours, then cover it loosely and chill for at least 1 additional hour before slicing.
- 9
Whip the heavy cream, powdered sugar, and alcohol-free vanilla paste to soft peaks just before serving. Spread or pipe the cream over the chilled pie and finish with 1 tsp Key lime zest.
- 10
Slice the pie with a thin knife dipped in hot water and wiped dry between cuts. Serve it well chilled so the tart lime custard, sweet condensed milk, and crisp graham flour crust stay distinct.
🪪 Recipe Passport
Cultural Background
James Beard wrote about regional American cooking as a living tradition, and Key lime pie belongs to that map as firmly as pumpkin pie. Born from Florida Keys citrus and canned milk, it reflects island practicality and American pie craft.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- James Beard — American Cookery — (1972)
- Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker — The Joy of Cooking — (2019)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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