Homemade Key Lime Pie

This meticulously crafted Key Lime Pie recipe is elevated to new heights with a chewy (never crumbly!) coconut vanilla wafer crust and a perfectly tart filling that’s rich, velvety, and never runny. Bonus, this recipe can be made 100% ahead of time thanks to optional stabilized whipped cream AKA stress-free entertaining! Taste the difference that expertise and passion make with the best Key Lime pie recipe complete with tips, step-by-step photos, and a how to video.

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top view of key lime pie garnished with lime slices and whipped cream

The Best Key Lime Pie Recipe

COCONUT CRUST. The coconut flakes not only add a subtle coconutty flavor (not to overwhelm the lime), but makes the crust irresistibly chewy and never crumbly.
ADJUSTABLE TANGINESS. Make the tanginess just right for you by using more or less lime zest. I’ve even included how to adjust the filling after it’s made!
GORGEOUSLY THICK, CREAMY AND STABLE FILLING. The filling is thickened by egg yolks and cornstarch with an assist from luxurious butter (instead of sweetened condensed milk) to create a velvety custard-like filling that is smooth and stable. The firm yet creamy texture holds its shape well when sliced so it’s easier to serve and enjoy.
NO KEY LIMES, NO PROBLEM! This recipe can also be made with bottled key lime juice and Persian lime zest.
BEAUTIFUL CLEAN SLICES. I’ve included tips for using my favorite quiche pan (pictured) instead of a traditional pie pan for beautiful presentation and easy slicing.
100% MAKE AHEAD FRIENDLY. The option of stabilized whipped cream means the whipped cream topping can be added to the Key lime pie recipe at any point and will never weep or deflate, so all you have to do is pull it out of the fridge to serve!

a slice of homemade key lime pie showing the custard-like filling that's thick and stable and not runny

Best Key Lime Pie ingredients

Homemade Key lime pie is comprised of three parts: 1) the crust, 2) the filling, and 3) the whipped cream topping. Let’s review the ingredients and answer any questions you might have (measurements in the printable recipe card at the bottom of the post):

What are Key limes?

Key limes, also known as Mexican or West Indian limes, are a small, round citrus fruit native to Southeast Asia but most famously associated with the Florida Keys. They are typically about 1 to 2 inches in diameter and have a thin, yellow-green skin when ripe. Key limes are known for their distinctive, tart flavor and aromatic qualities, which are more intense than the larger, more common Persian limes found in most grocery stores.

FOR THE Creamy Lemon Filling:

Key Lime Juice: Either juice about 15-18 key limes or use bottled Key lime juice such as Nellie and Joe’s Key Lime Juice (pictured) available at most grocery stores or on Amazon.
Key lime zest: Use zest from key limes or Persian limes, but note Key lime zest is tarter.
Eggs: Egg yolks only create a custard-like filling that’s thick, rich, and creamy. They yolks also bind the ingredients together.
Sugar: Granulated sugar provides the balancing sweetness to the tart Key lime juice and zest. You may use more or less to taste.
Cornstarch: This 1) ensures the filling thickens properly and 2) binds to the egg proteins and protects them from denaturing, helping to prevent the filling from curdling while thickening.
Butter: This helps thicken the filling while it cools and makes it super creamy, rich and decadent with a velvety mouthfeel, and subtle buttery flavor. Use unsalted butter or reduce the salt in the recipe.
Half and Half: You may make your own with half heavy whipping cream and half milk.
Sour cream: Please use full fat for best results. The sour cream adds richness and body to create a creamy, luscious, and velvety filling, and a delightful balance of sweet and tangy flavors.
Salt: A pinch of table salt salt balances the flavors.

showing ingredients to make key lime pie recipe: key limes, egg yolks, sugar, heavy cream and butter

For the Crust:

Vanilla wafers: I use Nabisco Nilla Wafers. You will need 45 wafer cookies. You may substitute with Graham crackers if desired (see variations).
Butter: Salted or unsalted butter will work in the crust.
Sugar: Granulated sugar, please!

FOR THE STABILIZED WHIPPED CREAM:

Note: You can omit the gelatin and water and make “traditional,” whipped cream. Because it is not stabilized, the pie must be served immediately once added or it will deflate or weep. With stabilized whipped cream, however, the pie can be made a full day ahead of time.

Heavy cream: Look for “heavy whipping cream” at the grocery store. You must use heavy cream – no other substitutions will work. Take care the cream is very cold, remove it from the refrigerator just when ready to use.
Powdered sugar: This is also known as confectioner’s sugar. This sweetens the homemade whipped topping without overpowering it and interacts with the gelatin better than granulated sugar.
Vanilla extract: Use quality extract to boost the flavor of the whipped topping.
Unflavored gelatin: This is a common baking ingredient located next to the packages of Jell-O and pudding at the grocery store. It is what makes this “stabilized” whipped cream and not just whipped cream. For vegetarians, use 1 teaspoon agar-agar instead of gelatin.
Water: Cold tap water is used to dissolve the gelatin.

best key lime pie recipe on a serving plate garnished with lime zest

How to make Homemade Key Lime Pie

Let’s take a closer look at how to make Key lime pie with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Crust. Add the vanilla wafers to a food processor and process into fine crumbs (or use a rolling pin). Add the shredded coconut, sugar and butter and pulse or stir to combine. Press the crumbs evenly up the sides and onto the bottom of an ungreased 9-inch pie pan or quiche pan.

showing how to make lemon pie by processing vanilla wafers into crumbs, then adding butter and sugar

Step 2: Bake and Cool Crust. Bake the crust for 10 minutes then cool completely before filling.

showing how to make lemon pie by pressing crust into a pie pan then baking

Step 3: Combine Filling Ingredients. In a small nonreactive small saucepan (stainless or enameled), whisk the egg yolks together. Add the lime juice, zest, sugar, cornstarch and salt and whisk until the cornstarch dissolves. Whisk in the heavy cream, then add the cubed butter.

a collage showing how to make Key lime pie recipe by whisking together key lime juice, lime zest, cornstarch and sugar in a saucepan, then adding heavy cream, then adding butter

Step 4: Thicken Filling. Turn heat to medium (medium-low if your stove runs hot) and cook, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan. Cook until thickened to the consistency of pudding and the filling registers about 195-200°F on an instant-read thermometer.

showing how to make Key lime pie by cooking filling until thickened

Step 5: Add Sour Cream. Once thickened, immediately remove from the heat and transfer to a large bowl. Let the filling cool to room temperature, then fold in the sour cream.

showing how to make Key lime pie recipe by stirring in sour cream

Step 6: Chill. Pour filling into the cooled, baked pie shell. Cover with plastic wrap pressed against the surface of the filling and chill in the refrigerator for at least 4 hours.

showing how to make key lime pie recipe by adding Key lime filling to the crust and chilling

Step 7: Make Whipped Cream. Whisk together unflavored gelatin and water in a small microwave safe bowl. Microwave for 20 seconds, meanwhile, add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip to soft peaks, then slowly pour in the gelatin and continue to whip to stiff peaks.

a collage showing how to make lemon pie by adding water to gelatin and microwaving, adding heavy cream, sugar and vanilla to a bowl and whipping to stiff peaks, then adding gelatin

Step 8: Decorate. Transfer the whipped cream to a piping bag and decorate as desired or spread the cream over the entire pie. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving.

showing how to make key lime pie by topping with whipped cream

Tips for the making this Recipe for Key Lime Pie

Choose your tanginess! Some people prefer their pies tangier than others. For extra tangy use 2 teaspoons zest, for slightly milder, use 1 teaspoon. We always use 2 teaspoons at our house. Also, note key lime zest is tangier than Persian lime zest, so you may wish to use more zest if using Persian limes.
Key lime juice substitute: Key limes should be available at most grocery stores, if not, look for Nellie and Joe’s Key Lime Juice. Alternatively, use ½ cup lime juice + 2 tablespoons lemon juice.
Don’t overzest the limes: Zest is prized for its intense tart lemon flavor as long as you don’t remove the white membrane (pith) with it. Pith is the white spongy layer between the fruit and the peel, and it has a very bitter taste. If you zest the white pith, your filling can be tainted with a bitter aftertaste.
Use a non-reactive saucepan: Whenever cooking with highly acidic ingredients (like lime juice), it’s important to use a nonreactive pan otherwise the acid in the food can mix with the metal and result in an unpleasant metallic taste and can damage the pan. Examples of nonreactive saucepans that don’t react with food include stainless steel, anodized aluminum, and enamel. Avoid aluminum, unlined copper, and non-enameled iron.
Simmer until thick: You’ll know the filling is done when it’s the consistency of pudding and registers 195-200°F on an instant-read thermometer. A thermometer is so helpful for this and eliminates all of the guesswork!
Stir filling constantly: Stir constantly when cooking the filling until thickened. Whisking evenly distributes the heat, otherwise, the eggs will scramble. Take care to whisk the sides, bottom, and corners of the pan, where the eggs can hide.
Adjust to taste: Taste the filling after you’ve added the sour cream. Add additional zest if you would like it tangier – do NOT stir in additional lime juice because that will make the filling runny. For sweeter, use powdered sugar, not granulated.
Don’t forget the crust corners: Run a spoon around the “corner,” where the edge and bottom of the pan meet to help compact the crumbs and make a rounded corner⁠—this helps prevent the crust from falling apart when you cut slices (not an issue with a quiche pan!).
Use gelatin right away: After the gelatin is dissolved, don’t wait too long to add it to the whipped cream or it will thicken and set. If it has hardened, microwave it again for 10-20 seconds until liquidy.

showing how to serve best key lime pie by slicing with a hot knife

what’s the best pan for Key Lime pie?

A quiche pan with a removable bottom is the secret to a cleanly sliced pie without a crumbled crust – it’s a total game changer! I use this 9-inch quiche pan in all of my pie recipes. Of course, this recipe also works with a traditional pie dish.

When ready to serve, place the pie on an inverted bowl. The sides of the pan will drop down, leaving you with just the pie, allowing you to:

1. Easily transfer the pie to a plate or cake stand for a beautiful presentation.
2. Slice the pie cleanly without ruining two slices before you can finally get a whole piece out.
3. Remove the slices from the pan without losing any crust.

showing the best pan to use for making Key Lime Pie - a tart pan/quiche pan by removing the pie from the pan

Prep Ahead homemade KEY LIME pie

-100% Ahead: The Key lime pie can be made 100% ahead of time thanks to stabilized whipped cream. Simply pipe or spread the cream onto the pie, tent with foil, then pop the pie back in the fridge until ready to serve.

-Make Ahead Crust: The crust can be baked and cooled up to 2 days in advance before filling. Cool, then wrap tightly and store at room temperature. The baked crust can also be frozen for up to 3 months.

-Filling: The filling can be made, covered with plastic wrap pressed directly against its surface, and refrigerated for up to 2 days.

Key Lime Pie REcipe variations

Graham Cracker Crust: Swap the vanilla wafers for 1 ½ cups graham cracker crumbs (about 12 full sheets of graham crackers).
Store-Bought Crust: Use one 9-inch baked pie shell or graham cracker shell from the grocery store.
Make it Gluten-Free: Use gluten-free graham crackers or another gluten-free crust or cookie. The rest of the ingredients are gluten-free.
Use Other Citrus: Experiment with other sour citrus fruits such as grapefruit or lemon. Or, mix different citrus zests into the filling to infuse it with complementary flavors.
Raspberry Lime: Cover the top of the pie with raspberries, or add a raspberry jam swirl or a layer of raspberry jam/filling before adding the lime filling. See my Chocolate Raspberry Cake for homemade raspberry jam.
More Whipped Topping: Make the recipe as written, but instead of piping on the whipped cream, cover the pie with whipped cream, leaving about 1/2-inch open border.
Coconut Whipped Cream Topping: Add ½ teaspoon coconut extract when making the whipped cream.
Meringue Topping: Top the filling with a fluffy meringue made from whipped egg whites and sugar. See my lemon meringue pie recipe for exactly how to make it.
Lime Tart: Reduce the crust to make a tart shell and reduce the filling ingredients by using the sliding scale next to the servings in the recipe card.

up closer of traditional key lime pie recipe showing how stable, thick and creamy it is

How to serve Traditional key lime pie

Key lime pie should be chilled for at least four hours before serving. The best way to cut the pie is the same method as cutting cheesecake: Dip a sharp knife in hot water (this can be a hot glass of water, or run it under piping hot water for several seconds). Wipe the knife dry, then gently slice through the top layer, then press down firmly to cut through the crust. Repeat dipping the knife in hot water and drying between every slice.

How to store this Key Lime Pie Recipe

Tent with foil and seal all around the edges, or store in a cake caddy/container. Refrigerate the pie for up to 3-4 days. Freeze for more long term storage (instructions below).

Can you freeze Key Lime Pie?

Yes, however, it’s best to freeze Key lime pie before adding the whipped cream. To freeze, wrap the chilled pie tightly all around in plastic wrap, then place the wrapped pie in a freezer-safe bag or container to provide additional protection. When ready to enjoy, thaw the pie overnight in the refrigerator before adding the whipped cream topping.

Traditional Key Lime Pie Recipe FAQs

Where did Key Lime Pie originate?

Key Lime Pie originated in the Florida Keys, a coral cay archipelago located off the southern coast of Florida. The pie was created in the late 19th or early 20th century, when refrigeration was not common in the region. Local ingredients, particularly the small, aromatic Key limes that grow in the area, were used to make this tart and creamy dessert. Condensed milk, which does not require refrigeration, became a staple ingredient, allowing the pie to set without baking.

Can you use regular limes in Key Lime Pie?

Yes, you can use regular limes in Key Lime Pie if Key limes are not available. While Key limes have a distinct, more aromatic flavor and a higher acidity compared to regular Persian limes, substituting with regular limes and a little lemon juice will still yield a delicious pie. To approximate the unique taste of Key limes, use 3 parts regular lime juice and 1 part lemon juice.

How do you thicken key lime pie filling?

Traditional Key lime pie filling is thickened by egg yolks, cornstarch and chilling. The egg yolks, are mixed with heavy cream, sugar, cornstarch, butter and Key lime juice. The acid in the lime juice reacts with the proteins in the egg yolks and cream, thickening the mixture as it cooks on the stove. The heat activates the thickening properties of cornstarch. Cooling the filling allows the filling to set.

How long does Key Lime Pie last?

Not long at our house! Key lime pie can be refrigerated for up to 4 days or frozen for up to 2 months.

How do you keep key lime pie from getting soggy?

To prevent Key lime pie from getting soggy, you can take several steps:

1. Blind Bake the Crust: Pre-bake the pie crust before adding the filling. This creates a barrier between the crust and the filling, helping to keep it crisp.
2. Thicken the Filling: Ensure that the filling is properly thickened with cornstarch to the consistency of pudding. This helps to absorb excess moisture and prevent the crust from becoming soggy.
3. Chill: Allow the pie to chill for at least 4 hours before slicing and serving. Cutting into the pie while it’s still warm can release steam, which can make the crust soggy.
4. Refrigerate: Store any leftover pie in the refrigerator to help maintain its texture and prevent sogginess.

What makes key lime pie filling runny?

Key lime pie filling can become runny if it’s not cooked long enough, or if it’s not thickened properly with a starch like cornstarch or flour. Take care to use all the cornstarch in the recipe and cook until the texture resembles pudding, about 190-200 degrees F on an instant-read thermometer.

Does Key Lime pie need to be refrigerated?

Yes, Key lime pie needs to be refrigerated because the pie filling contains perishable ingredients like eggs and dairy. Refrigeration helps maintain the pie’s freshness and prevents bacterial growth, ensuring it stays safe to eat for longer. Additionally, refrigeration helps preserve the texture of the pie, keeping the filling firm and the crust crisp.

How do I fix the most common problems in Key Lime Pie recipes?

1. Runny Filling: The filling may not set properly if the filling is not cooked long enough or the pie is not chilled sufficiently. Cook the filling to 195 degrees F and chill the pie for at least 4 hours for a gorgeous and stable filling.
2. Overly Sweet or Too Tart: Achieving the right balance between sweetness and tartness can be tricky. Using the correct amount of Key lime juice and sugar called for in the recipe, then add additional zest or powdered sugar to taste before chilling the filling.
3. Crumbly Crust: A traditional graham cracker crust can sometimes be too crumbly if not enough butter is used to bind it. Adding shredded coconut to the crust resolves this issue, ensuring it’s chewy and never crumbly. Additionally, pressing the crust firmly into the pie dish and baking it slightly will help it hold together better.
4. Bitter Taste: Using the pith of limes when zesting can make the pie taste bitter. To zest limes without getting the bitter pith, use a microplane grater, apply light pressure, rotate the lime continuously, and use short strokes. This method helps remove only the outer layer while avoiding the white pith.

a slice of key lime pie with a bite taken out showing how creamy it is

Looking for more SPRING Dessert Recipes?

Key Lime Cheesecake
Key Lime Cream Cheese Fruit Dip
Lemon Meringue Pie
Lemon Pie
Strawberry Pie
Coconut Custard Pie
Lemon Cake

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Best Key Lime Pie

Servings: servings

Total Time: 4 40

Prep Time: 30

Cook Time: 10

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Ingredients

COCONUT VANILLA WAFER CRUST (OR STORE-BOUGHT)

45 vanilla wafers (I use Nabisco Nilla Wafers) (1 ½ cups crumbs)
1 cup sweetened shredded coconut (optional)
2 tablespoons granulated sugar
6 tablespoons butter, melted

KEY LIME FILLING

4 egg yolks
2/3 cup Key lime juice (see Notes)
1-2 teaspoons Key lime zest (see Notes)
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups half and half
4 tablespoons unsalted butter, cubed
1 1/4 cups full-fat sour cream

STABILIZED WHIPPED CREAM

1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

GARNISH

Thinly sliced key limes (optional)
Strawberries or raspberries (optional)

Instructions

Preheat the oven to 350 degrees F.
Add the vanilla wafers to a food processor and process them into fine crumbs (or use a rolling pin). Add the coconut, sugar, and butter and pulse or stir to combine.
Press the crumbs evenly up the sides and onto the bottom of an ungreased 9-inch pie pan or quiche pan. If using a quiche pan (pictured), only press 1 ½ – 1 ¾ inches up the sides (because it's deeper than a pie pan).
Bake the crust at 350 degrees F for 8-10 minutes, until lightly golden. Cool completely on a wire rack before adding the filling (about 1 hour).

FILLING

Whisk the egg yolks together in a small nonreactive saucepan (stainless or enamel). Add the Key lime juice, zest, sugar, cornstarch, and salt and whisk until the cornstarch dissolves. Whisk in the half and half then add the cubed butter.
Turn the heat to medium (medium-low if your stove runs hot) and cook, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan. Cook until the filling thickens to the consistency of pudding and registers about 195-200°F on an instant-read thermometer. (Don’t stop whisking, even while taking the temperature.)
Once thickened, immediately remove the filling from the heat and transfer to a large bowl. Let cool to room temperature, then fold in the sour cream. Taste and add additional lime zest for tangier or powdered sugar for sweeter if desired.
Pour the filling into the cooled, baked pie shell. Cover with plastic wrap pressed against the surface of the filling (don't worry about "ruining" the aesthetics of the top, you can make it pretty after chilling). Chill in the refrigerator for at least 4 hours, up to 2 days.

WHIPPED CREAM

You may add the stabilized whipped cream at any point while the pie is chilling and return to the fridge (tented with foil) or skip the gelatin/water and add the whipped cream just before serving.
Add the unflavored gelatin to a small microwave-safe bowl, then whisk in the cold water with a fork. Let stand for 5 minutes, then microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
Transfer the whipped cream to a piping bag and decorate as desired (serve extra on the side) OR spread evenly over the entire pie. The beauty of stabilized whipped cream is it will hold its shape indefinitely and never weep. If using regular whipped cream, top just before serving.

TO SERVE

Add the lime slices just before serving (if using) so they don't weep.
Run a knife under hot water, or fill a large glass with hot water, and dip the knife in the hot water before each cut. Wipe the knife clean with a towel after each cut, then repeat.

Notes

See the post for more detailed tips, tricks, variations, and step-by-step photos.
Quiche Pan: A quiche pan with a removable bottom is the secret to a cleanly sliced pie without a crumbled crust – it’s a total game-changer! I use this 9-inch quiche pan in all of my pie recipes. Of course, this recipe also works with a traditional pie dish.
Key Lime Juice: Either juice about 15-18 key limes or use bottled Key lime juice such as Nellie and Joe’s Key Lime Juice (pictured) available at most grocery stores or on Amazon.
Key lime zest: You may use zest from key limes or Persian limes. Note key lime zest is tangier than Persian lime zest, so you may wish to start with 2 teaspoons zest if using Persian limes.
Choose your tanginess! Some people prefer their pies tangier than others. For extra tangy use 2 teaspoons zest, for slightly milder, use 1 teaspoon. We always use 2 teaspoons at our house.
Use gelatin right away in whipped cream: After the gelatin is dissolved, don’t wait too long to add it to the whipped cream or it will thicken and set. If it has hardened, microwave it again for 10-20 seconds until liquidy.
Use gelatin right away: After the gelatin is dissolved, don’t wait too long to add it to the whipped cream or it will thicken and set. If it has hardened, microwave it again for 10-20 seconds until liquidy.
Store-bought Crust: You may use one 9-inch baked pie shell or graham cracker shell from the grocery store.
Graham Cracker Crust: Swap the vanilla wafers for 1 ½ cups graham cracker crumbs (about 12 full sheets of graham crackers).
Gluten-free: Use gluten-free graham crackers or another gluten-free crust or cookie. The rest of the ingredients are gluten-free.
Storage: Tent with foil and seal all around the edges, or store in a cake caddy/container. Refrigerate the pie for up to 3-4 days. Freeze for more long-term storage (instructions below).