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The Best Key Lime Pie

Updated: May 15, 2020

My son's favorite dessert is Key Lime Pie. So of coarse whenever he is home I absolutely HAVE to make it for him. What's fantastic about this recipe is it's simple and turns out perfectly every time! Full disclosure, I do take a couple of shortcuts like using a really good bottled key lime juice and ready to bake pie crust.

The first time I ever made Key Lime Pie I bought the little key limes but I didn't have a juicer so my husband suggested using a clean pair of pliers to squeeze the key limes! It was a ridiculous idea and while it did work but I don't recommend that method. I still can't believe that I actually took him up on it and we all took turns squeezing those tiny limes. It was a labor of love to be sure. Soon after the plier ordeal I discovered Key Lime juice in a bottle at my grocery store and made this recipe with perfect results. So, I no longer squeeze the tiny limes and save a ton of time. However, I do buy limes and zest them. Lime zest adds a beautiful bright citrus flavor to the filling. Do not skip the zest! To zest the lime you will need a microplane. A microplane will remove the zest without the white bitter pith.

This is the perfect dessert for any gathering as it has to chill for 3 hours before serving so you can make it in the morning to serve that evening.

I hope this will be your go to recipe for your next dessert making opportunity!


1 refrigerated pie crust -partially baked

  • Grease one side of foil with cooking spray, oil or butter.

  • Line the pie pan with the foil, greased side down, and fill it with pie weights or beans.

  • Bake at 350 degrees until the edges of the crust start to golden, about 25 minutes.

  • Carefully remove the foil and weights and continue to bake until the entire crust is golden brown, about another 15 minutes.

  • Let cool on rack before filling for 15 minutes.


2 14-ounce cans of sweetened condensed milk

2 egg yolks

1 cup fresh lime juice or Key Lime or Nellie & Joe Key West Lime Juice

2 teaspoons finely grated lime zest (about 2 limes)

To make the filling:

  • In a medium bowl whisk all the ingredients together and pour into prepared pie crust.

  • Bake at 350 degrees for 30 minutes. The center may still be a little jiggly.

  • Cool on rack for 30 minutes then chill in refrigerator for at least 3 hours for the pie to set.


1 cup heavy cream

2 teaspoons sugar

For the whipped cream topping:

  • Whip the cream and sugar together until stiff peaks form.

  • Spread the topping onto the chilled pie.

  • Garnish with a little lime zest to make it look even prettier.


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