Easy Key Lime Pie

Easy Key Lime Pie

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Yield: 1 pie
Nutritional Guidelines (per serving)
367 Calories
14g Fat
53g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 367
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 28%
Cholesterol 116mg 39%
Sodium 221mg 10%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 2%
Total Sugars 41g
Protein 9g
Vitamin C 7mg 35%
Calcium 213mg 16%
Iron 1mg 6%
Potassium 321mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Key lime pie recipe couldn't be any easier to make. It starts with a homemade or store-bought graham cracker crust that is filled with a key lime curd made with sweetened condensed milk and baked in the oven. A refreshing, tart, yet sweet dessert, this pie will become a family favorite, and it only takes a few minutes to make.

Fresh key limes are often hard to find, but bottled key lime juice is readily available at major grocery stores next to the bottled lemon juice. If all else fails, it is available online. Read more about key limes below.


Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F.

    Easy Key Lime Pie ingredients

    The Spruce / Julia Hartbeck

  2. In a medium bowl, combine the egg yolks and sweetened condensed milk.

    In a medium bowl, combine the egg yolks and sweetened condensed milk

    The Spruce / Julia Hartbeck

  3. Beat with a mixer at high speed until light and fluffy, about 5 minutes.

    beat egg mixture with hand mixer

    The Spruce / Julia Hartbeck

  4. Gradually beat in lime juice and lime zest.

    Gradually beat lime juice and lime zest into the egg mixture

    The Spruce / Julia Hartbeck

  5. Pour mixture into the graham cracker crust.

    Pour mixture into the pie crust

    The Spruce / Julia Hartbeck

  6. Bake in preheated oven for about 15 minutes to cook the eggs.

    baked key lime pie

    The Spruce / Julia Hartbeck

  7. Cool slightly and then refrigerate.

    cool the pie in the refrigerator

    The Spruce / Julia Hartbeck

  8. Serve with a dollop of whipped cream or whipped topping, if desired.

    Serve the Easy Key Lime Pie with a dollop of whipped cream

    The Spruce / Julia Hartbeck

More About Key Limes

Key limes are native to the Indo-Malayan region of Asia. They made their way to North Africa and the Near East by way of Arab traders and were then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is said to have brought the key lime to Haiti (formerly known as Hispaniola), where Spanish settlers took it to Florida.

The limes did well in southern Florida, especially in the Florida Keys, which gave them their common name. Because hurricanes depleted most of the Florida crops, today, most key limes come from Mexico.

Key limes are smaller than traditional limes seen in the grocery store. They are thin-skinned and contain few seeds. When green Key limes (an immature fruit) ripens to a yellow color, the acidity goes down, and a sweeter flesh is the result.

What Can I Substitute for Key Limes and Key Lime Juice?

Although Key Lime pie enthusiasts and Florida Key residents would shudder, as they will only use key limes period; if for some reason you cannot find any key limes or key lime juice, use equal measurements of fresh lime juice and lemon juice as a substitute.