Key Lime pie is one of my favorite desserts, and this is a classic recipe. It beautifully balances the creaminess and tartness that takes a pie from good to great.
I love Key Lime Pie and seek it out whenever I can. I’d say it is my guilty pleasure and am slightly disappointed when a restaurant doesn’t have one on the menu. I’ve had good versions and less good pies, but the contrast of creaminess and tartness (as close to sour as I can get) is so satisfying to me that I forgive even the poor ones. I try to push that balance to the edge, by adding as much key lime juice to a super creamy base and THEN top the whole thing with a layer of key lime curd and a pile of whipped cream.
This week I finished and sent in my very first solo book manuscript (Update: I’ve now completed my 10th book, Zoë Bakes Cookies). Despite having written 8 books on bread, this was a monumental moment for me. I had it in my mind that the first thing, non-book related, that I would bake was going to be a Key Lime Pie. Here it is and it’s the perfect, albeit humble, way to celebrate this milestone of a new adventure in my career. No matter the occasion, this is a terrific pie.
Key Lime Pie Tips
- You can find all the equipment I used for the pie here.
- Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
- Make your own crust using my popular homemade graham cracker recipe.
- Don’t skimp on the lime! I push this recipe to the edge with as much of the tart, wonderful flavor that gives the pie its name.
- Use a sharp knife dipped in hot water to slice!
Key Lime Pie Recipe Video Tutorial
Video
Ingredients
Crust
- 1 package (140g) or 9 whole graham crackers
- 4 Tbsp (56g) unsalted butter, melted
- 1/3 cup (68g) brown sugar
- Pinch salt
Key Lime Filling
- 4 ounces (112g) cream cheese room temperature
- 2 Tbsp sugar
- 14 ounce can sweetened condensed milk
- 5 egg yolks
- 2/3 cup (158ml) key lime juice bottled or freshly squeezed
- Pinch salt
Key Lime Curd
- 6 yolks
- 1/2 cup key lime juice bottled or freshly squeezed
- zest of 1 lime
- 1 cup (200g) sugar
- 1/2 cup (112g) unsalted butter cut into tablespoons
- Pinch salt
Topping
- 1 1/2 cups (355ml) heavy whipping cream
- 1 Tbsp confectioners’ sugar
- 1 tsp vanilla
Instructions
Crust
- Heat oven to 350°F.
- Pulverize the graham crackers in a food processor, then add the butter, sugar, and salt and blend until incorporated. Press the mixture into a pie plate, so it is even all the way around. I used a deep pie plate, so I didn't go all the way to the top. It should be about 1/8-inch-thick throughout. Bake the crust for about 15 minutes or until it is golden brown and smells toasty.
Filling
- If your cream cheese isn't soft enough to whisk, heat it for 10 seconds in a microwave. Whisk the cream cheese and sugar until smooth. Whisk in the sweetened condensed milk, yolks, key lime juice and salt. If the mixture is lumpy at all, strain. Pour the mixture into prepared crust.
- Bake for about 25 minutes, or until it is set like jello when you jiggle the pan.
Curd
- Prepare the curd as the filling is baking. Whisk together all the curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd onto the baked pie.
- Gently spread the curd over the top of the filling and bake for an additional 5 minutes.
- Let cool on a wire rack for about 30 minutes and then refrigerate until well chilled, at least 2 hours or overnight. Once the pie is thoroughly chilled you can cover with plastic.
Topping
- Just before serving, whip the heavy cream, sugar, and vanilla to medium peaks. Spread it or pipe it over the top.
- Use a sharp knife dipped in hot water to slice.
What Keylime pie juice does Zoe recommend?
Hi Charlotte, Zoë’s preference is squeezing fresh lime juice for the best flavor but their size makes it a maddening task. The classic and easiest to find is Nellie & Joe’s Famous Key West Lime Juice. If you live in Florida there may be more options!
I have made this pie on numerous occasions and it is always well received. It is elegant and a step above other Key Lime Pie recipes I have made. Thank you Zoe.
Hi Zoe!
I made your Key Lime Pie this week ~ 10 times as a matter of fact! I made 9 mini pies and one large pie. Your lime curd takes those pies up a big notch from the ordinary, I am telling you. I made my own stabilized lime-flavored whipped cream, as these lovely pies are for my son’s restaurant and I need them to look good for a couple of days. I used King Arthur’s Lime Juice Powder in the whipped cream, and added a dehydrated lime slice on each of the servings. It’s a “Keeper” of a recipe and I thank you very much!
This pie is truly unbelievable. Everyone says it’s the best thing I’ve ever made. Zoe’s recipes are fantastic and easy to follow. She is excellent at explaining everything. She makes everyone a star 🙂
Susan, this is such a kind review! Thank you for coming back to tell us how the recipe went for you. We appreciate it! Cheers.
This recipe is absolutely yummy! I did use Zoe’s Homemade graham cracker recipe for the crust- HIGHLY recommend! (Super easy to make and way better than store bought graham crackers.) The key lime curd on top makes this such a special dessert! Perfect for Summer!
We are thrilled to hear you enjoyed it and that you also liked the graham crackers! Would you mind reviewing that recipe as well? We’d be so grateful!
Perfect! Directions were easy to follow for this delicious treat. I used a deep pie dish but still had a bit too much curd. Not a problem!! It is delicious on its own.
This is husband’s favorite pie (after chocolate) and was a perfect summer dessert. I sliced and froze a few pieces and am sure it will be fine- maybe even better with an icecream texture!
This recipe was so fun to make and delish! It has become a new family favorite and a special summer treat in my home.
Loved this pie!
Absolutely delicious. I have never tried to bake a key lime pie, though I regularly order when I can. I used bottled key lime juice and it was delicious. This was my first time successfully making a curd. This is an easy to follow, delicious recipe that will have everyone thinking you can bake as well as Zoe. Great recipe
This pie is delicious and a perfect Summer treat! My second attempt at making a curd went much better!! My daughter and I enjoyed making this recipe together.
This pie was divine! It’s the perfect summer treat and the amount of slightly sweetened whipped topping is just right. This was my first attempt making curd and I had success the first try. Thanks Zoe for this treasure – my husband and I loved it!
This was a delicious pie! I loved making this recipe and it truly felt special to make all of the layers.. The curd tasted so well on top of the amazing homemade whipped cream. Make this recipe. It is definitely a crowd pleaser and is so elegant and special!
Not a crumb left!
This key lime pie was so delicious! I made it to share with friends and everyone loved it.
We have a key lime tree and my husband helped juice all those little jewels to get what we needed. It was well worth it.
We will definitely make this again. Thank you for such a great recipe.
Incredibly smooth and creamy pie filling with a perfectly tangy curd. I struggled a little with getting the crust cooked evenly but overall this recipe wasn’t too difficult and the pie was absolutely amazing! If you make your own graham crackers for the crust try to make them the day before.
Great pie, loved the addition of the curd. Only change I would make is adding a temperature for the curd, 170-180 degrees perhaps? Pulled mine at 178, was a little too thick, but still spread nicely.
Served this at our dinner party last night, raves all around.
This was a very delicious key lime pie! I loved the addition of the lime curd on top. I would like to note that I tried making it in a regular (not deep) pie tin and, although very good, I had too much filling and ended up needing to make a little custard cup with extra filling. Next time, I will use a deeper pie plate like the one pictured! In addition, we were a little short on lime juice so we incorporated a bit of lemon juice and that worked very nicely as well. My 18-year-old daughter and I made it together and it was loads of fun! Thanks, Zoë!
I thought this recipe was delicious! I especially love the curd on top for a little added tartness. I made mine into mini-tarts and they were the perfect personal size.
Is the whipped cream in the pics stabilized? It is holding its shape (both the ridges and the slice) way too well for just medium peaks. Any tips there?
I love key lime pie and this is a new twist I can’t wait to try!
Good question, Denise! There’s no stabilizer. It’s medium-stiff peaks. Not too stiff or it gets almost grainy. Beat the cream on medium speed so it whips low and slow to create small bubbles and it will be more stable. Once it is on the pie, let it sit for 30 minutes or longer to settle and that will also lend stability.
Tiene que estar buenísima
This is over the top good. I’ve made it several times and people fight over the last piece . The addition of the lime curd on top is what elevates it.
It’s my go-to for fancy night dessert! I’ve made it multiple times and have better luck with warm, fresh curd opposed to cold from refrigerator.
This was the most delicious key lime pie I’ve ever had! I was a little worried that my curd wasn’t thick enough, but after cooling in the fridge it was nice and firm. Love the tartness balanced against the sweet!
Should the curd always be made ahead and cooled?
Hi Veronica! It doesn’t have to be made ahead and cooled, but if using it warm on the pie, it will be done faster since it’s not starting from cold. Just be sure to watch it closely in the oven.
Ok! Thank you!!
Looking forward to watching your pastry desserts.
Oh congratulations on your important new milestone!! So very happy for you!! You are a true artist!!
This is just beautiful! My favourite pie. I can hardly wait till your book comes out! Congratulations!