Kenny’s Favorite Key Lime Pie
post updated 7/2026
Creamy and tangy key lime pie made with fresh lime juice, sweetened condensed milk, and a buttery shortbread crust—this easy, classic dessert is light, refreshing, and perfect for summer gatherings or make-ahead treats.
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. What ever 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 4 ingredients…plus the crust…and the whip topping, it’s really easy. I hope you agree with my husband, it’s delicious!
The crust that I make is a short bread cookie crust, with a titch of lime. My Grandmother made hers either with a pastry crust or a graham cracker crust, which are both delicious. I think the short bread crust holds up better, it doesn’t get soggy if you don’t eat right away, or if you want to make a day ahead….it’s perfect for that!
Gather these ingredients
How to make Key Lime Pie
This is it: 4 Egg Yolks, 1 can of Sweetened Condensed Milk, and 1/2 cup Lime Juice! Easy peasy.
Separate 4 Egg Yolks, add them to mixer with 1 can Sweetened Condensed Milk.
Turn mixer on medium-high speed for 3 minutes.
Slowly add in 1/2 cup Lime Juice, continue to whip on medium to high speed for 5 minutes, until light and fluffy. I think the key to giving this pie a light and fluffy texture is to whip the dickens out of it, don’t be afraid to “whip it good”! That’s a song, isn’t it?
Poor into pre-baked shortbread crust, or if you prefer a graham cracker or pastry crust. Cover with foil, so crust doesn’t get too brown, then bake for 30 minutes. Remove from oven and let cool completely.
Garnish with Whipped Cream and a sprinkle of Lime Zest, serve immediately or refrigerate for up to 1 day.
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 cookie crust will make your taste buds do the happy dance! Nothing brightens up your day like a sunny serving of Key Lime Pie!
Are you on Spring Break right now? Or have you already been there done that? Or quite possibly you don’t have school age children and so you are like who care about Spring Break. Ok, so just tell me if you would….for kicks and grins, where was your last vacation spent?
I’d love to know!
Sheila
Kenny’s Favorite Key Lime Pie
Ingredients
Crust:
- 12 whole graham crackers
- 1/4 cup sugar
- 6 tbsp butter, melted
Filling:
- 6 egg yolks
- 28 oz. sweetened condensed milk
- 1 cup lime juice approx. 6 limes or bottled lime juice works too, preferably key lime juice
- 1 tbsp lime zest 1 whole lime zested
Whipped Topping:
- 1 cup Heavy Whipping Cream
- 1 tablespoons Sugar
- 1 tsp lime zest for garnish
Instructions
For the Crust:
- Combine flour,sugar, and lime zest, cut butter into dry ingredients until completely incorporated and crumbly.
- Drizzle lime juice into dry ingredients. Dough should be crumbly but hold together when you pinch it.
- Dump into 9"pie plate and press into bottom and up the sides. Bake in a 350 degree oven for 12-15 minutes. Remove and make filling.
For the Filling:
- Separate eggs, add yolks to mixing bowl with sweetened condensed milk, mix on medium high speed for 3 minutes.
- Gradually add lime juice, continue to mix for another 5 minutes until light and fluffy.
- Pour filling into previously baked pie dish from above instructions.
- Cover with foil if you are afraid of your crust becoming too brown.
- Bake in a 350 degree oven for 25-30 minutes or until set, no jiggles.
Whipped Cream:
- Combine heavy whipping cream and sugar in a large bowl.
- Whip until forms peaks, about 3-5 minutes.
- If you have a decorating bag you can pipe it on your pie. Or you can use a Zip-loc bag and snip the corner, this works great for piping. Or of course you can pile it high, and cover the whole pie surface with whip topping this always is a good idea!
For the crust, should the butter be chilled or room temp? Thanks.
The butter should be cold. Sorry it took me so long to get back to you! Thanks for stopping by!
Making Key Lime Pie for the first time. Saw your recipe and thought I would give it a whirl. It is I the oven now and smells soo good!!
Well Hello Sheila 🙂 I hope you love this pie as much as we do!! Enjoy and thanks for stopping in. XO Sheila
We spent spring break in Florida this year, and one of the “must haves” while down there is key lime pie – I love it!
There’s nothing like a piece of Key Lime Pie on vacation is there? Have a great day!
I have been craving key lime pie ever since I returned from spring break in Florida myself! Thanks for sharing the recipe 🙂
This looks amazing. I already printed out the recipe. My family LOVES lime. Yum!
I was so excited when I saw the image because for a change the pie wasn’t dyed GREEN. 🙁
Key lime pie is traditionally a Graham cracker crust. And made with key limes which have a distinct flavor. This is I’m sure a delicious lime cream pie, but I challenge you to *kick it up a notch* as Emeril used to say …..try your recipe using Nellie &Joe’s key lime juice. Its sold in almost all grocery stores right next to the lemon and lime juice. You can juice your own key limes but they’re tiny and Nellie and Joe’s is really very good. Then bake up a batch of lime shortbread cookies (just change out the lemon for lime in lemon shortbread cookies using your favorite shortbread recipe. Crumble those to make your cookie crust in place of Graham crackers.)
Using real key lime juice and the cookie crust will make it exceptional! Just try it!
Sounds awesome! I have tried the Nellie&Joe’s juice before, you are right it’s perfect. But I always have a limes in a bowl, because we are lime lovers in our house, so I usually just squeeze regular old limes, and the zest adds the extra zing! Did you see you won the Hip Hostess Apron darlin? Shoot me an email with your full name and address and I will have her ship it off to you lickety split!
The last key lime pie I tried to make was a DISASTER. I shall try your recipe as it’s the hubby’s favorite pie. Thanks! And, have a great break.
Kathy, I hope your husband enjoys it as much as mine does!
Yum – I love a good key lime pie! Enjoy your time in FL! 🙂
Sounds so good I puckered up just reading it! 🙂 Our Spring Break here is the 3rd full week of March…and it rained for 4-5 days straight {which I didn’t mind, actually} No one in school here, for us Spring Break meant a break from Sun. evening & Wed. evening church responsibilities {and a break from my afterschool Bible Club} for the week.
Have a great vacation!!
We usually stay home too. It’s just nice to have a vacation from the routine sometimes isn’t it? Thanks for stopping by, its alwYs nice to see youd smiling face in my comments!