Key Lime Pie Recipe

My best key lime pie recipe features a rich macadamia nut crust and a creamy, tangy filling that sets perfectly. Made from just 7 ingredients, this classic and refreshing pie is both simple to prepare and tastes elevated with fresh whipped cream on top!

I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more helpful success tips.

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Key lime pie will forever be one of my favorite desserts, and I know I’m not alone! This Florida specialty has been winning over millions for years. Between the buttery crunchy crust, fresh and tangy custard filling, and the essential creamy topping—no dessert can rival this one!

Here’s Why This Key Lime Pie Recipe Works

• Salted macadamias in the crust add flavor (they’re optional)
• Pre-bake the crust so it holds shape
• Sweetened condensed milk thickens the filling without the need for starch or gelatin
• A short bake time sets the custard filling, while still keeping it silky smooth
• Refrigerate the pie so it’s cool, creamy, and sliceable

One reader, Valerie, commented: “I have made this recipe multiple times and it is always a huge hit! The macadamia nuts in the crust really give it that extra ‘something’ that people love but can’t quite pinpoint. One of my favorite recipes from your site… ★★★★★“

One reader, Ellen, commented: “My son and I made this pie together for Thanksgiving. It is the first time we have ever made a key lime pie before. We followed the recipe exactly! Sally, it was the BEST PIE EVER! Absolutely delicious. Everybody loved it and we will without a doubt make this again. Today I am thankful for leftovers! ★★★★★“

Here’s How You Make This Key Lime Pie

This pie requires a few simple steps. Most of the “work” is hands-off as the key lime pie sets up in the refrigerator, so it’s perfect in the summertime. (A lot of readers make this easy pie for Memorial Day weekend, Father’s Day, 4th of July, summer birthday parties, and Labor Day gatherings.)

The instructions are very similar to making this creamy lemon pie (also only 7 ingredients).

• Make the Crust: Use a food processor to combine the macadamia nuts and graham cracker crumbs. Combine with melted butter and sugar, then press tightly into a pie dish.
• Pre-Bake the Crust: Pre-bake the crust before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve.
• Make the Filling: Whisk together the 3 filling ingredients—it will be thick! Pour into the warm crust.
• Bake the Pie: It usually only takes about 18–20 minutes. Let it cool completely, then cover and refrigerate the pie prior to serving.
• Garnish and Serve: This is extra delicious with fresh whipped cream on top. If you’re looking for an alternative way to make it, try these individual upside down key lime pies. Basically the same filling as this pie!

Graham Cracker Macadamia Nut Crust

Key lime pie is traditionally made with graham cracker crust. It’s the most wonderful crunchy, sweet, and buttery bed for the fresh key lime filling. But you won’t believe the difference macadamia nuts make. I use about 1/2 cup of macadamia nuts in place of some of the graham cracker crumbs and the result is pure pie bliss.

You need 4 ingredients for this crust:

1. Macadamia Nuts (I recommend salted)
2. Graham Crackers
3. Melted Butter
4. Sugar

Pulse the macadamia nuts with graham crackers, then mix with melted butter and sugar. Because key limes are a little sweeter than regular limes, you will love the sweet/tangy key lime filling with the salty graham cracker macadamia nut crust.

Or you could use a Biscoff pie crust instead if you’d like.

3-Ingredient Filling

You just need egg yolks, sweetened condensed milk, and key limes. These 3 ingredients are equally important. Why? The filling works because the acidity of key lime juice naturally thickens sweetened condensed milk, while egg yolks help set the filling into a smooth, sliceable custard as it bakes and chills.

If you’ve tried my key lime pie bars or mini key lime pies, you’ll notice that today’s filling is a little different. I typically add a little cream cheese to those recipes for stability and structure. However, for a smooth and sliceable custard pie, we’ll skip it.

My success tip: Do yourself a favor and buy a bottle of key lime juice from the store. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s in most major grocery stores next to the bottled lemon juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. LOL. You need 1 cup (240ml) of key lime juice. (Fresh lime zest is optional for this pie.)

How to Tell Key Lime Pie Is Done

One of the most common and easily remedied key lime pie problems is over-baked pie. It’s tricky to know when the pie is done, but here’s my secret: bake the pie until the filling is only slightly jiggly in the center (about 18–20 minutes). It should be firm to the touch, but not totally solid. The pie will continue to set as it cools.

Cool the pie completely on a cooling rack, then cover and refrigerate for at least 1 hour before garnishing, slicing, and serving.

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How to Decorate Key Lime Pie

Let the refreshing citrus flavor stand out, and keep the garnishes simple.

• Homemade whipped cream; in the pictured pie, I used Ateco 826 which is a large piping tip. I piped large swirls around the pie.
• Since you’ll have leftover egg whites, make a meringue topping like the one on this bourbon sweet potato pie—you’ll have time to kill while the pie chills anyway 🙂
• Quartered lime slices or lime zest
• Whole macadamia nuts
• Graham cracker crumbs

I’ve sampled many key lime pies and I can confidently say this is the best one I’ve ever had.

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