Kenny’s Favorite Key Lime Pie

This is the best Key Lime Pie recipe for anyone who loves that perfect balance of sweet and tart. With a creamy filling made from egg yolks, sweetened condensed milk, and fresh lime juice, this classic dessert is light, refreshing, and surprisingly easy to make. It’s a classic Key Lime Pie recipe that has been a family favorite for years, and I think you’re going to love it as much as we do!

Recipe updated August 2026: I’ve given this family-favorite Key Lime Pie a little update! I’ve switched the original crust to a buttery homemade graham cracker crust. The creamy, tart Key Lime filling is still the same recipe my family has loved for years.

Why I love this Key Lime Pie

My Grandparents moved to Florida when I was 14. My mom moved there to be closer to them about 16 years ago. My Grandma was given this recipe from a Floridian and has been making it for years. I think it’s a requirement or something if you live in Florida you must learn to make Key Lime Pie. Whatever the case, my Grandma can make a mean pie. Actually, in her prime she could make any pie pretty mean…or I mean, ah shoot you know what I mean!

Unfortunately, my Grandmother has lost her sight to macular degeneration in the last two years, so her pie making days are sadly over. I am more than thankful and extremely blessed that she passed her pie making skills down to me.

My husband used to beg her to make this pie when we would visit her, and also when she would come to visit us. That’s why I call it Kenny’s Favorite Key Lime Pie. He always tries to order it in restaurants, I’m not sure why, because he always has the same response, “It’s not as good as your Grandma’s.”

The crazy thing about this recipe is it’s so easy! Basically four ingredients…plus the crust…and the whipped topping. It’s really an easy Key Lime Pie recipe, and I hope you agree with my husband, it’s delicious!

My Grandma originally made this pie with either a pastry crust or a graham cracker crust. For this updated version, I’m going with a buttery homemade graham cracker crust, and I absolutely love it with the creamy Key Lime filling.

The graham cracker crust is simple to make and gives this pie the perfect combination of buttery, crunchy, and sweet. It’s also sturdy enough to hold the creamy filling without getting soggy, making it a great dessert to make ahead.

Gather these ingredients

How to Make Key Lime Pie

Make the Homemade Graham Cracker Crust

Making this homemade graham cracker crust couldn’t be easier! Add the graham crackers, sugar, and pulse until graham crackers are a fine, and there are no larger pieces.

Add melted butter to a food processor. Pulse until everything is finely crushed and combined. The mixture should have the texture of wet sand and hold together when you press it between your fingers.

Pour the graham cracker mixture directly into a 9-inch pie pan.

Use your fingers or the bottom of a measuring cup or a glass to firmly press the crumbs evenly over the bottom and up the sides of the pan.

Bake according to the recipe instructions until the crust is lightly golden and fragrant. Let the baked pie shell cool slightly before adding the Key Lime filling.

Make the Key Lime Filling

This is it: 6 egg yolks, 2 cans of sweetened condensed milk, and 1cup lime juice! Easy peasy. Note: because I prefer a thicker pie I actually doubled my grandmas filling recipe to make a thicker pie.

Add 2 cans of sweetened condensed milk to pitcher of your blender, then separate 6 egg yolks and add them to pitcher or to a large bowl and use a hand mixer on high speed.

Note: my eggs where from the store and then also some were farm fresh, can you tell which is which. Wow, those chickens were poppin out some sunshine!

Slowly add the 1 cup lime juice and continue to whip on medium-high speed for another 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the blender pitcher and blend until everything in incorporated and smooth. I think the key to giving this pie its light, almost airy texture is to whip the dickens out of it. Don’t be afraid to “whip it good”! That’s a song, isn’t it?

You can use fresh Key limes or regular limes. Fresh Key limes give you that traditional Florida Keys flavor, but if you can’t find them at your grocery store, regular limes work beautifully. You can also use bottled Key Lime juice (which is what I use) if fresh limes aren’t available. Just be sure you’re using a good-quality bottle of Key lime juice.

Pour the Key Lime filling into your cooled graham cracker crust.

Bake according to the recipe instructions until the filling is set. The edges should be set while the center may have just a slight jiggle.

Cool the Pie

Remove the pie from the oven and let it cool completely. This will take a bit of time. Make this in the morning before serving or the day before works best. Another reason to love this pie, you can prepare it ahead of time!

Once cooled, refrigerate the pie until you’re ready to serve. This gives the Key Lime filling time to fully set and develop that wonderfully creamy texture.

Make the Fresh Whipped Cream

While the pie cools, make the whipped cream.

Pour cold heavy cream and sugar into a large bowl. Whip until soft peaks form.

Spread or pipe the fresh whipped cream over the cooled pie. Finish with a little Key lime zest for a pretty pop of color and extra bright citrus flavor.

Refrigerate until ready to serve.

This Key Lime Pie has almost a cheesecake texture, but it isn’t heavy or dense if that makes sense. It’s light and refreshing. The tartness of the lime in combination with the sweetness of the delicious graham cracker crust will make your taste buds do the happy dance!

Nothing brightens up your day like a sunny serving of Key Lime Pie!

Tips for the Best Key Lime Pie

Use fresh lime juice when possible.

For the brightest citrus flavor, I recommend using fresh lime juice. Fresh Key limes are wonderful if you can find them, but regular limes work beautifully too.

Bottled Key Lime juice works, too.

If fresh Key limes aren’t available, bottled Key lime juice is a convenient option. You can usually find it at the grocery store near the bottled lemon and lime juice.

You only need 1 cup of juice for this recipe, so a small bottle will do.

Don’t skip the graham cracker crust.

The buttery homemade graham cracker crust is one of my favorite parts of this pie. Make sure you press the crumbs firmly into the pie pan so the crust holds together when you slice it.

Whip the filling well.

Don’t rush this step! Whipping the egg yolks and sweetened condensed milk before adding the lime juice helps create that light, creamy texture.

Don’t overbake.

Keep an eye on the bake time. The Key Lime filling should be set around the edges with just a slight jiggle in the center. It will continue to firm up as it cools.

Let it cool completely.

I know it’s tempting to slice into the pie right away, but giving it plenty of time to cool allows the filling to set properly. For the best texture, refrigerate it before serving.

Don’t skimp on the whipped cream.

The tart Key Lime filling paired with sweet, fluffy whipped cream creates the perfect balance. Whip cold heavy cream until soft peaks form and pile it high on top!

Make it ahead.

This is a great dessert to make ahead of time. You can bake the pie, let it cool, and refrigerate it until you’re ready to serve. Add the fresh whipped cream and Key lime zest just before serving.

Frequently Asked Questions

1. What is Key Lime Pie? Key Lime Pie is a classic American dessert traditionally associated with the Florida Keys. It is made with a tart Key lime filling, sweetened condensed milk, and egg yolks, then baked in a pie crust and topped with whipped cream.
2. Do I have to use Key limes? No! If this is your first time making Key Lime Pie and you can’t find fresh Key limes, don’t worry. Regular limes work beautifully in this recipe. Key limes have a slightly different flavor, but you’ll still get that delicious bright citrus flavor and tart filling that makes this pie so special.
3. Can I use bottled Key Lime juice? Yes! This is actually what I use since it’s rate to find key limes in Michigan. Bottled Key lime juice works well when fresh limes aren’t available. Look for a bottle of Key lime juice at your grocery store. Fresh juice will give you the brightest flavor, but bottled juice is a perfectly good shortcut for an easy pie.
4. Can I use regular limes? Absolutely. Regular Persian limes are readily available at most grocery stores and make a delicious Key Lime Pie. If you have fresh Key limes, use them. If not, don’t let that stop you from making this great dessert!
5. Can I use a store-bought crust? Absolutely. If you need a shortcut, a store-bought crust will work. However, I think the buttery homemade graham cracker crust takes this pie to the next level and is worth the few extra minutes.
6. Why is my Key Lime Pie runny? The pie may need a little more time to bake, or it may not have cooled completely before slicing. The filling will continue to set as it cools, so make sure you allow the pie plenty of time to cool and refrigerate before serving.
7. How do I know when Key Lime Pie is done? The filling should be set around the edges and have just a slight jiggle in the center. It shouldn’t look liquid or loose. Don’t wait for the center to become completely firm in the oven, or you risk overbaking the pie.
8. Can I make Key Lime Pie ahead of time? Yes! In fact, I recommend it. Key Lime Pie is one of those favorite desserts that tastes even better after it has had time to chill.Make the pie, allow it to cool completely, then refrigerate until ready to serve. Add the whipped cream and Key lime zest shortly before serving.
9. How should I store Key Lime Pie? Store Key Lime Pie covered in the refrigerator. Because of the creamy filling and whipped cream topping, this pie should be kept chilled until you’re ready to serve it.

A Few Words About This Family Favorite: This recipe has been in our family for years, and every time I make it I think of my Grandma. I love that recipes can do that. They carry memories with them and somehow make you feel connected to people and places, even years later.

My Grandma learned this recipe while living in Florida, and now it’s become one of those recipes that has been passed down to me. I hope it becomes one of your family’s favorites, too.

Whether you’re looking for an easy Key Lime Pie recipe for a summer gathering, a refreshing dessert for a dinner party, or simply a pie to satisfy your sweet tooth, this one is hard to beat. The tart Key Lime filling, buttery graham cracker crust, and fresh whipped cream create the perfect balance of sweet, tart, creamy, and crunchy.

It’s simple. It’s delicious. And it always makes me think of Grandma.

If you make Kenny’s Favorite Key Lime Pie, I would love to hear what you think! Please rate the recipe, leave a comment, and pin it for later. And if you share it on social media, be sure to tag me so I can see your pie! From my table to yours with love, Sheila