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 toppingโno 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 โsomethingโ that people love but canโt quite pinpoint. One of my favorite recipes from your site… โ โ โ โ โ “
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! โ โ โ โ โ “
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 ingredientsโit will be thick! Pour into the warm crust.
- Bake the Pie: It usually only takes about 18โ20 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 youโd 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 18โ20 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 pieโyou’ll have time to kill while the pie chills anyway ๐
- 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 350ยฐF (177ยฐC).
- 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 pressureโsimply pat down until the mixture is no longer crumbly.ย 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 โcornerโ where the edge and bottom meet to help make a rounded crustโ โthis helps prevent the crust from falling apart when you slice into the pie. For more shaping technique tips, see the graham cracker crustย 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 18โ20 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 2โ3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2โ3 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 |ย 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: โโDon’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
Made two of these pies for work. I have never got so many compliments on any of my pies ever! The Lime cream was amazing but the crust (with salted roasted macadamia nuts) was OUT OF THIS WORLD. I did need to use just alittle more butter to the crust until I got the correct consistency but other than that followed the recipe exactly and it is now my new go to lime pie and I don’t think I’ll ever made normal Graham cracker crust again! 10 out of 5 stars!
I’m wondering if I can chop the graham crackers and nuts 3 days before putting the pies together? I’m concerned with the crumbs getting soggy from the moisture in the nuts, though they are roasted.
Thank you~
Hi Jf, we haven’t tried it ourselves, but imagine it should be OK. Let us know if you try!
Wondering if you ever add toasted coconut to this crust as well as the macadamias?
Hi Stacey! We haven’t tested anything yet, but it would likely take some experimenting to ensure the crust still comes together properly. Let us know if you try anything!
Hi so the Ahead instructions said to make ahead an assamble later.. as in a few hours before or can I also make it completely the day before?
Hi Roushanak, You can prepare and pre-bake the crust up to 2โ3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2โ3 days in advance. Cover and refrigerate, then assemble and bake.
We have made two Key Lime Pies and both were great. I didn’t use any nuts in the crust. We always enjoy this dessert on our Myrtle Beach and St. Augustine trips. But it is even better at home.
I’m making this recipe tomorrow can someone tell me what type of Graham crackers to use (honey, cinnamon sugar ect) and has anyone thought to sub the crusts white sugar for brown sugar …curious how that might taste?!
Hi Tyler, use regular honey graham crackers (not cinnamon sugar or other added flavors). We don’t recommend brown sugar in the crust for fear it may make the base a bit too soft. We hope you enjoy the pie!
This is my go-to key lime pie recipe and everyone loves it, including me (I live in Florida and my key lime pie is the best to date) I love the recipe has such simple, clean ingredients and is so easy to customize the type of graham cracker (I use cinnamon or plain mixed with ginger snaps) and switch out the nuts depending on what type my friends/family/clients prefer – i add 1 egg white (salt your eggs) which gives the pie a nice texture and structure. I make a crumble out of the crust/nuts/lime zest/brown sugar/pinch of salt as a topping for the pie (I always use heavy whipping cream pinch of salt good vanilla and splash of anejo, brown sugar bourbon or dark spicy rum and pipe it on)
If you don’t have a food processor, will a blender work for the crust?
Thank you! I always check your website first for recipes!
Hi Linda, You can certainly try it but be careful as blenders can quickly over-process into a paste instead of making crumbs. Use the pulse feature if your blender has one for more control.
Goodness me this is incredibly sweet, so sweet that even my children didn’t like it. US recipes are always too sweet but this is crazy sweet. I lowered the sugar in the base. An alternative to sweetened condensed milk would be great. Potential that I may have to throw it away if the family refuse it again. Seems wasteful and it took me ages to make. Very sad.
Hi Becky, sorry this pie isn’t to your tastes. Key lime pie is a sweet pie, and sweetened condensed milk is a key ingredient – there’s no good substitute!
Perfect! I did just use the standard graham cracker crust recipe, but it was so delicious.
Iโve made this pie at least ten times and it has never failed me. I get a standing ovation wherever I bring it!
Absolutely beautiful and so easy to make! I have to say that itโs the best pie Iโve ever made! Husband loved it too. Thank you for sharing this recipe. It will definitely be a regular in our house.
Can the recipe be doubled for 2 pies?
Hi Diane! This recipe should double well.
I didn’t have cream cheese so halved recipe and made bars in 8″ square pan. So good! I used Nellie and Joe’s lime juice. Day two and bars taste better than ever!
I have made this recipe a couple of times and itโs always my go to! Iโm curious on incorporating the egg whites after whipping them. How do you think this might affect the pie overall? Thanks!
Hi Haylee, we haven’t tested the addition of egg whites to this pie. It would certainly take some experimenting, as it will alter the texture quite a bit. Glad you enjoy this recipe!
Egg yolks has an asterisk, but I don’t see a note or anything correlating to the asterisk by the egg yolk….Is there a note missing, or am I just not seeing it?
The note is related to what to do with your leftover egg whites!
Do you think I could use a 9 inch metal tart pan for this?
Hi Marissa, a tart pan is not deep enough. A pie dish that’s at least 1.5 to 2 inches deep is best.
I’m a Key Lime pie enthusiast, always seeking local pies whenever I travel the Caribbean and similar places where it is a staple. When faced with a choice among restaurants to visit while there, the one that has Key Lime Pie always wins!! Your recipe reminds me of some of the best pies I’ve been fortunate enough to experience under the palms. Thanks to you, I can create these memories at home successfully at last!! It’s always a hit with family and friends at home!! Thank you Sally!
Make this last night. Great Key Lime pie using Nellie & Joe’s lime juice. Came out perfect. Used the recipe for the marshmallow meringue topping which is so easy to make and just perfect. The topping really holds up well and does not get hard or gummy after refrigeration. Everyone loved it and best of all it is very quick to make at the last minute. The macadamia nuts in the graham cracker crust are a nice touch. Thanks for another great recipe Sally!