Key Lime Pie is a bright and tangy dessert that’s both refreshing and creamy. It features a smooth, zesty lime filling made with real key lime juice, all nestled in a buttery graham cracker crust. The pie is usually topped with a light layer of whipped cream that balances the tartness perfectly.
I love making Key Lime Pie when I want something that feels like a little vacation on a plate. The tart lime flavor always wakes up my taste buds, and the creamy texture makes it feel like a special treat without being too heavy. One tip I’ve learned is to chill it well before serving—that way, each bite is nice and firm but still melts in your mouth.
My favorite way to enjoy Key Lime Pie is after a summer meal with friends, maybe paired with a cold glass of iced tea. It’s simple, citrusy, and always gets everyone smiling. Plus, it’s a dessert that feels just right for warm days and makes any meal feel like a celebration.
Key Ingredients & Swaps for a Classic Key Lime Pie
Graham Cracker Crust: The crumbly crust adds a nice crunch and sweetness. If you can’t find graham crackers, digestive biscuits or crushed vanilla wafers work well too.
Key Lime Juice & Zest: Fresh juice gives the pie its tart flavor. If you can’t get key limes, regular limes are a fine substitute. Adding zest boosts the lime flavor, so try not to skip it.
Sweetened Condensed Milk: This is the creamy, sweet base for the filling. You can’t easily swap it, but look for cans labeled “sweetened condensed milk” — it’s not the same as evaporated milk.
Egg Yolks and Whites: Yolks make the filling rich and silky. Egg whites are whipped for the meringue topping, giving a light contrast. Use fresh eggs for best volume and texture in meringue.
How Do You Get the Perfect Meringue for Topping?
The meringue is a showstopper but needs a few tricks to get fluffy and glossy. The most important step is to use a clean, dry bowl and fresh eggs. Any oil or yolk traces can stop whites from whipping properly.
- Start beating egg whites on medium speed with cream of tartar—it helps stabilize the foam.
- When soft peaks form, slowly add sugar while whipping on high speed.
- Continue beating until stiff peaks form—your meringue should look shiny and hold strong peaks.
- Spread or pipe over pie and brown quickly with a torch or under the broiler. Watch closely to avoid burning!
Equipment You’ll Need
- 9-inch pie plate – I recommend this size to hold all the layers comfortably.
- Medium mixing bowls – perfect for whisking the crust, filling, and meringue separately.
- Whisk and electric mixer – a whisk is great for gently combining ingredients, while an electric mixer speeds up beating egg whites into perfect peaks.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Orange or lemon zester – makes adding fresh zest easy and fine.
- Kitchen torch or broiler – to brown the meringue for that beautiful finish.
Flavor Variations & Add-Ins
- Swap lime juice for lemon or yuzu juice for a different citrus twist that’s equally bright and refreshing.
- Add a splash of vanilla extract or coconut extract to the filling for more depth and flavor complexity.
- Mix in chopped toasted coconut or graham cracker crumbs on top of the meringue for texture and extra flavor.
- Use a shortbread or cookie crust instead of graham crackers for a richer, buttery base.
How to Make a Delicious Key Lime Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed is best)
- 1 tablespoon key lime zest (optional but recommended)
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
For Garnish:
- Thin lime slices or wedges
- Additional lime zest (optional)
Time You’ll Need:
This Key Lime Pie requires about 20 minutes to prep, 12-15 minutes to bake the filling, plus 8-10 minutes to bake the crust. After baking, chilling in the fridge for at least 3 hours is needed to set the pie properly. Preparing and browning the meringue topping takes about 10 minutes. Overall, plan on around 4 hours including chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs look like wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, until golden and fragrant. Take it out and let it cool slightly.
2. Make the Filling:
In a mixing bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk, key lime juice, and lime zest. Whisk everything together until fully mixed and smooth. Pour this filling into your pre-baked crust, smoothing the top with a spatula.
3. Bake the Pie:
Bake the pie at 350°F (175°C) for about 12-15 minutes. The filling should be set but still a little jiggly in the center. Remove the pie from the oven and let it cool to room temperature. Then put it in the fridge to chill for at least 3 hours, allowing the flavors to blend and the filling to firm up nicely.
4. Prepare the Meringue:
Use a clean, dry bowl to beat the egg whites and cream of tartar on medium speed until soft peaks form. Slowly add the sugar while continuing to beat on high speed until the meringue looks stiff, shiny, and holds its shape.
5. Top and Brown the Meringue:
Spread or pipe the meringue over the chilled pie, making pretty peaks with the back of a spoon or a piping bag. Carefully brown the meringue using a kitchen torch until golden, or place the pie under your oven’s broiler for 1-2 minutes. Watch it closely to prevent burning!
6. Garnish and Serve:
Decorate your pie with thin slices or wedges of lime and a little extra lime zest if you like. Chill briefly before serving if needed. Enjoy your creamy, tangy Key Lime Pie with its light toasted meringue topping!
Can I Use Regular Limes Instead of Key Limes?
Yes! Regular limes are a great substitute if key limes aren’t available. The flavor will be slightly different but still delicious and tangy.
How Should I Store Leftover Key Lime Pie?
Store leftovers covered in the refrigerator to keep the meringue fresh and the filling firm. It’s best eaten within 3 days for optimal flavor and texture.
Can I Prepare the Pie Ahead of Time?
Absolutely! You can make the crust and filling a day ahead, then refrigerate. Add and brown the meringue topping just before serving to keep it light and fluffy.
What If I Don’t Have a Kitchen Torch for Browning the Meringue?
No worries! Simply place the pie under the broiler for 1-2 minutes, watching carefully to prevent burning. Move it quickly when the meringue turns golden.