My best key lime pie recipe features a rich macadamia nut crust and a creamy, tangy filling that sets perfectly. Made from just 7 ingredients, this classic and refreshing pie is both simple to prepare and tastes elevated with fresh whipped cream on top!
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more helpful success tips.
Key lime pie will forever be one of my favorite desserts, and I know I’m not alone! This Florida specialty has been winning over millions for years. Between the buttery crunchy crust, fresh and tangy custard filling, and the essential creamy topping—no dessert can rival this one!
Here’s Why This Key Lime Pie Recipe Works
- Salted macadamias in the crust add flavor (they’re optional)
- Pre-bake the crust so it holds shape
- Sweetened condensed milk thickens the filling without the need for starch or gelatin
- A short bake time sets the custard filling, while still keeping it silky smooth
- Refrigerate the pie so it’s cool, creamy, and sliceable
One reader, Valerie, commented: “I have made this recipe multiple times and it is always a huge hit! The macadamia nuts in the crust really give it that extra ‘something’ that people love but can’t quite pinpoint. One of my favorite recipes from your site… ★★★★★“
One reader, Ellen, commented: “My son and I made this pie together for Thanksgiving. It is the first time we have ever made a key lime pie before. We followed the recipe exactly! Sally, it was the BEST PIE EVER! Absolutely delicious. Everybody loved it and we will without a doubt make this again. Today I am thankful for leftovers! ★★★★★“
Here’s How You Make This Key Lime Pie
This pie requires a few simple steps. Most of the “work” is hands-off as the key lime pie sets up in the refrigerator, so it’s perfect in the summertime. (A lot of readers make this easy pie for Memorial Day weekend, Father’s Day, 4th of July, summer birthday parties, and Labor Day gatherings.)
The instructions are very similar to making this creamy lemon pie (also only 7 ingredients).
- Make the Crust: Use a food processor to combine the macadamia nuts and graham cracker crumbs. Combine with melted butter and sugar, then press tightly into a pie dish.
- Pre-Bake the Crust: Pre-bake the crust before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve.
- Make the Filling: Whisk together the 3 filling ingredients—it will be thick! Pour into the warm crust.
- Bake the Pie: It usually only takes about 18–20 minutes. Let it cool completely, then cover and refrigerate the pie prior to serving.
- Garnish and Serve: This is extra delicious with fresh whipped cream on top. If you’re looking for an alternative way to make it, try these individual upside down key lime pies. Basically the same filling as this pie!
Graham Cracker Macadamia Nut Crust
Key lime pie is traditionally made with graham cracker crust. It’s the most wonderful crunchy, sweet, and buttery bed for the fresh key lime filling. But you won’t believe the difference macadamia nuts make. I use about 1/2 cup of macadamia nuts in place of some of the graham cracker crumbs and the result is pure pie bliss.
You need 4 ingredients for this crust:
- Macadamia Nuts (I recommend salted)
- Graham Crackers
- Melted Butter
- Sugar
Pulse the macadamia nuts with graham crackers, then mix with melted butter and sugar. Because key limes are a little sweeter than regular limes, you will love the sweet/tangy key lime filling with the salty graham cracker macadamia nut crust.
Or you could use a Biscoff pie crust instead if you’d like.
3-Ingredient Filling
You just need egg yolks, sweetened condensed milk, and key limes. These 3 ingredients are equally important. Why? The filling works because the acidity of key lime juice naturally thickens sweetened condensed milk, while egg yolks help set the filling into a smooth, sliceable custard as it bakes and chills.
If you’ve tried my key lime pie bars or mini key lime pies, you’ll notice that today’s filling is a little different. I typically add a little cream cheese to those recipes for stability and structure. However, for a smooth and sliceable custard pie, we’ll skip it.
My success tip: Do yourself a favor and buy a bottle of key lime juice from the store. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s in most major grocery stores next to the bottled lemon juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. LOL. You need 1 cup (240ml) of key lime juice. (Fresh lime zest is optional for this pie.)
How to Tell Key Lime Pie Is Done
One of the most common and easily remedied key lime pie problems is over-baked pie. It’s tricky to know when the pie is done, but here’s my secret: bake the pie until the filling is only slightly jiggly in the center (about 18–20 minutes). It should be firm to the touch, but not totally solid. The pie will continue to set as it cools.
Cool the pie completely on a cooling rack, then cover and refrigerate for at least 1 hour before garnishing, slicing, and serving.
How to Decorate Key Lime Pie
Let the refreshing citrus flavor stand out, and keep the garnishes simple.
- Homemade whipped cream; in the pictured pie, I used Ateco 826 which is a large piping tip. I piped large swirls around the pie.
- Since you’ll have leftover egg whites, make a meringue topping like the one on this bourbon sweet potato pie—you’ll have time to kill while the pie chills anyway 🙂
- Quartered lime slices or lime zest
- Whole macadamia nuts
- Graham cracker crumbs
I’ve sampled many key lime pies and I can confidently say this is the best one I’ve ever had.
Yes, absolutely. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s, and it’s available in most major grocery stores next to the bottled lemon juice.
The acidity of key lime juice naturally thickens sweetened condensed milk without the need for starch or gelatin, which could change the texture into a pudding pie. Instead, we want smooth custard that sets *just* until sliceable.
7-Ingredient Key Lime Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 10-12 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This tangy-sweet key lime pie is deliciously simple with an extra thick and nutty crust. You need just 3 ingredients for the filling, and be sure to refrigerate the pie for at least an hour before slicing and serving.
Ingredients
Graham Cracker Macadamia Crust
- 11 (about 160g) full-sheet graham crackers
- 1/2 cup (62g) salted macadamia nuts (I use roasted)
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Filling + Topping
- 28 ounces (two 14-ounce cans/793g) full-fat sweetened condensed milk
- 1 cup (240ml) key lime juice
- 4 large egg yolks*
- 1 teaspoon key lime zest
- garnish: lime zest, quartered lime slices, macadamia nuts, whipped cream, or meringue topping
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust. Use medium pressure—simply pat down until the mixture is no longer crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart when you slice into the pie. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust.
- Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired.
- Store leftovers in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months; thaw overnight in the refrigerator.
- Special Tools (affiliate links): Food Processor or Chopper | Glass Mixing Bowl | 9-inch Pie Dish | Citrus Zester | Citrus Juicer | Whisk
- Graham Cracker Crust: If you purchase graham cracker crumbs, you need 1 and 1/3 cups (160g) for this recipe. Even though they are already crumbs, you can still pulse with the nuts. If you want to skip the nuts, use this graham cracker crust recipe instead and pre-bake for 8 minutes.
- Can I Use Regular Limes Instead? Yes, you can make this pie with regular lime juice and lime zest.
- Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice.
- Leftover Egg Whites: Here are all my recipes using just egg whites, or you can make a meringue topping for the pie.
- Key Lime Bars: Here is my recipe for key lime pie bars. I add some cream cheese to that filling so the bars hold their shape well.
- Non-US Readers: Don’t have graham crackers where you live? Use 180g ground digestive biscuits instead (about 12 biscuits), with the same amount of nuts and butter, and add an extra Tablespoon (12g) of sugar. Pre-bake for 10 minutes.
Reader Comments and Reviews
Hi Sally, I am planning to make this recipe for my cousin’s birthday next week and just had a quick question: How deep is the pie dish you are using? I have 9-inch pie dish that is about 2 -2.5 inches deep. Will the crust recipe that you provided be able to cover the bottom and the sides of my pie dish? If not, what should I do? Should I only partially cover the sides of the dish with the crust? Thanks!
Hi Sankavi, I usually use a pie dish that’s about 2 inches deep, so this recipe will work in your pie dish.
Hi Sally! I am looking forward to making this next weekend. However, I was only able to get raw macadamia nuts. Is there anything I should do/add as they are meant to be roasted and salted? Or should I just add as they are?
Hi Jess, You can use them raw, but if you wish to toast them you can do so on a baking sheet in your oven just until lightly browned and cool before using.
Hi Sally, Just tried the recipe out before my partner’s birthday. My filling once baked is not completely smooth. It has a few bubbles and is a bit uneven. What should i do next time? When I put it in the oven it was smooth. Thanks so much!
Hi Lynn, Some bubbles are completely normal. It’s the air from the eggs rising to the surface. Some batches have it, some don’t. Regardless, the pie filling should taste the same and if you add a garnish (some ideas are lime zest, lime slices, macadamia nuts, whipped cream, or even a dusting of confectioners’ sugar) it covers it right up!
Usually have no problem with the recipes from this site but this one was a flop. Followed the recipe exactly and after about an hour in the oven it is browning but has not set at all and is still just as jiggly as when I first put it in.
Can I use any other kind of nut for this if I don’t have macadamias around? Pecans or walnuts? Thanks and LOVE LOVE LOVE your recipes!!!
Hi Tessa, thank you so much! You can replace the macadamia nut with any other nut including pecans or walnuts. Or you can use this graham cracker crust recipe.
I’ve made this several times and it always turns out superb! Love have such a great recipe that is also so easy to make!
Hi Sally! This may be a silly question, but it’s my first time attempting to make any type of pie. Do I need to use pie weights when pre-caking the crust?
Hi Sankavi, great question! No need to use pie weights when pre-baking this graham cracker crust. Typically, we use pie weights when pre-baking classic pie crusts (like all butter pie crust) but not graham cracker crusts. I hope you enjoy this pie!!
Hi! Love your recipes Sally, I have made this one and everyone loved it so so much! It turned out perfectly.
Now for my little quarantine birthday I wanted to make muffin versions of this, can I half the recipe? Will only 2 yolks work out well? I don’t want to have a lot of leftover, so I’m thinking I can half and make it in my 12 muffins pan.
Hi Luiza, I’m so happy you enjoyed this pie! For mini versions, I recommend our recipe for mini key lime pies– they’re baked in muffin pans and the recipe yields 16 mini pies.
The best key lime pie recipe! I made four of these for my sisters wedding shower and received several compliments!
My husband made this with a premade Graham cracker crust. It was delicious. The texture was creamy and dense. It was the perfect balance of tart and sweet. We will definitely make it again when someone else is here to help us eat it!
Hi Sally. I want to make your pie but had a question. In the photo, it looks like you might be using a deeper dish 9-inch pie plate. Is that the case? I think I will replace the graham cracker crumbs with ginger snap crumbs so would I still use the 135g crumbs? (I use the Trader Joe’s Ginger Snaps). Please let me know! Thanks so much.
Hi Laura, You can swap the graham crackers for an equal amount of ginger snaps. Or if you wish to make a full ginger snap crust (without the macadamia nuts) you can follow the recipe for the crust of this Pumpkin Swirl Cheesecake.
The 9 inch pie plate is linked in the recipe notes. It’s about 1.75 inches deep.
I made this tonight and it was delicious. The flavor and texture was spot on! I could not find macadamia nuts so I used your recipe for regular graham cracker crust. It did stick to my pie pan in a few spots though which was a little disappointing for presentation reasons. Is there something I could do to make sure that doesn’t happen next time? Could I spray the pie pan with Pam first?
Thee pie was a hit at our 4th of July dinner. Best key lime pie ever. Thank you so much for your recipe. I’ll be making this again!
I have Graham cracker crumbs on hand. What measurement is equal to 9 full sheets??
Hi Karen, 9 graham crackers = (*about*) 1 and 1/4 cups of graham cracker crumbs. Enjoy!
Love this pie! Made it for Mother’s Day since this is my Mom’s favorite; and it was so delicious! I especially like how the filling is so simple to put together. I made it again a few weeks ago, and I substituted cashews for the macadamia nuts. Very tasty results!
Hi Dianna, You can definitely just use a graham cracker crust. Enjoy!
Sally, you did it once again and I’m learning that I need to check your website first if I’m looking to try out a new recipe.
My hubby LOVES key lime pie and I make it every Father’s Day (since he asks that I only make it once a year to keep it special). After 20 years of marriage, one would think I’d have found “the one” recipe that stops me from looking ever again. Unfortunately, my taste buds have never had that “aha” moments.
Well…your key lime pie recipe has stopped me dead in my tracks and I’m never looking again.
After one bite on Father’s Day yesterday, my husband looked at me wide eyed and said, “WHAT kind of key lime pie is THIS?” Without waiting for me to answer, he declared it to be the best he’s ever had and told me I need to start a key-lime pie business (which I have no intention of doing…lol) making your pie. My 80 year-old dad, who can’t stand key lime pie, immediately requested his own spoonful. Upon tasting his sample, he let out an “OH MY GOSH!” and asked for a big slice which he quickly devoured and then asked for seconds. You can imagine my excitement!!
Other than using salted butter (I didn’t have any unsalted on hand), I followed this recipe to the “T” including ordering the lime juice off Amazon. Indeed the macadamia nuts put this OVER THE TOP. But, having made countless key lime pies, I can attest that the entire recipe is a winner and if one doesn’t want to use macadamia nuts, they will still have a winning pie on hand.
I thank you, my husband thanks you, my dad thanks you and when Covid is over, my future guests will thank you, I’m sure.
Hi there, looks delish! Do you have a suggested baking temp/time if I made this into “mini pies” with a muffin tin? With COVID-19 I figure folks prefer the individual servings.
Sure do! See my Mini Key Lime Pies.
Made this recipe exactly per instructions and turned out phenomenal. This one is a keeper. Thank you for the recipe!
Hi Sally! This recipe is amazing and the pie came out so delicious. The only problem I had was that when I cut into the pie the center was still soft, so when I removed the slice that I had cut. The point of the slice had stayed stuck to the middle of the pie, resulting in the slice not looking entirely perfect. The pie tasted phenomenal regardless, but I would love to know as to why the center is still soft and what I can do to prevent this from happening again? Especially because I baked it accordingly, allowed it to cool at room temperature, and it chilled in the fridge overnight. I would really love some advice.
Hi Lilly, I’m so glad you enjoyed this pie! It sounds like it simply could have been baked for another minute or tow. An easy fix for next time! Just bake until only *slightly* jiggly in the center, uou want it mostly set.
Thank you so much!
Made this recipe for the second time yesterday. This pie is so creamy, the perfect combo of sweet/tart, and delicious! It’s unbelievable how easy this is. I had tried one other key lime pie recipe and wasn’t very satisfied. It had egg whites folded in before baking and I didn’t like the mousse like texture. That’s just not the texture I like for key lime pie. I don’t know what I was thinking. I always go to Sally first for recipes, except this time. Lesson learned, Sally! I’ll never stray again.(-; I used Nellie & Joe’s 100% Key Lime Juice this time and juiced 40 key limes the first time. One tip for those juicing actual key limes: Put on some nitrile gloves. It takes a while to juice all those limes and it can really irritate the skin on your fingers. I realized this after about fifteen key limes. Honestly, the bottled juice tasted just as good, and is what I’ll use from now on. The only change I made was to use some pecans I roasted instead of macadamia nuts. Since the pecans were unsalted, I also decided to use salted butter. It was perfection. This recipe is now my go-to for key lime pie. Thanks, Sally.
This was by far one of the most phenomenal pies I’ve made/tried. We buy pies every year in Florida at the donut hole, but it looks like we won’t make it this year and I really wanted one. So I decided to make it for Memorial Day. I made the graham cracker crust (not the macadamia) and it was SO GOOD. It was also super easy and I’ll use it as a staple in the future. The pie itself was excellent, especially for having only 3 ingredients. I didn’t anticipate for it to be so good. I used 9 Persian limes (not key lime. They were persian because They were the only ones I could find) and they worked great. Very tart, but I like it tart. The whipped cream was extremely rich, and for that reason I wouldn’t make it again. But overall I would definitely make the pie and crust again!
Hi! Is it possible to use this exact recipe and make bars in a 9×12 instead of a pie? Trying to make them easier to pick up at a BBQ. Thanks!
Hi Jennifer, I haven’t tried converting this recipe to that exact pan size before but you can use my Cake Pan Sizes and Conversions page to help if desired. I fear the bars won’t really “set” as nicely, making cutting into neat squares difficult. You can also try using my key lime pie bars and doubling for a larger pan.
What type of nut would be the second best choice if you can’t get macadamia nuts?
Hi Caitlin, Any other nut would be great like cashews, almonds, or pecans. Or you can use my plain graham cracker crust recipe.
Tried this today. Simple to prepare and absolutely delicious!
Hi Sally, how far in advance can you make the meringue topping? If I make this pie with meringue topping and plan to serve the next day will it keep? Should be refrigerated? Making for a friend who will be traveling.
Hi Candice, meringue topping is best fresh, but 1 day in advance would be OK. Keep it refrigerated.
PLEASE READ For those wondering:
1. YES you can use regular limes (I used 6 =1 cup).
2. YES you can use different nuts or without all together and just use Graham crackers or other biscuits.
3. Sweetened condensed milk: 2 CANS!!! This should = 28oz. I misunderstood and used 1 can that was 14oz grrr.
4. If using low fat sweetened condensed milk, the consistency will be off and not as creamy. Listen to Sally’s instructions, she knows best 🙂
4. YES you can freeze baked pie, thaw overnight.
Have I missed anything LOL. Hope everyone enjoys this, it’s an amazing recipe and Sally’s baking is always one you can trust
I made this pie for the first time with a girlfriend during Covid quarantine via video chat! We each gathered our ingredients in our own kitchens and had a blast baking this “together”. The flavor was spectacular! Thank you so much for offering this easy to follow recipe. Neither of us had experience making key lime pie but we were both impressed with ourselves after wards! I will definitely be making this again and again!
OMGosh Sally this Key Lime Pie recipe took me back to my childhood days with my grandfather who lived in Key West!!! It is exactly the same flavoring and lightness with an added touch of the macadamias to the crust. Just pure caloric heaven!!!
It is sooo yummy I had a piece for breakfast-HA!
Thank you for sharing
Is it possible to make this with the juice of regular limes? I can’t find key limes at any stores right now!
Absolutely! Same amount of juice.
Hi Sally & Staff,
I want to make this pie using a ready to fill graham cracker crust. Does the temperature & baking time change? Btw I love all your recipes, bought 2 of your books. Please publish more like Sally’s cake addiction would be great. Thanks for all your great recipes.
Hi Sally! No changes necessary! Baking time and temperature are the same, including pre-baking the crust.