Key Lime Pie Recipe

With its outstanding macadamia nut crust, creamy thick lime filling, and sweet whipped cream on top, this is truly the best key lime pie I’ve ever had. And after 1 bite, I guarantee you will agree. Only 3 ingredients required for the filling!

Deliciously simple homemade key lime pie! Macadamia nut crust and only 3 ingredients needed for the filling! Recipe on

Key lime pie will forever be one of my favorite desserts. This controversial southern specialty has been winning over my tastebuds for years. Between the buttery and crunchy crust, tangy custard filling, and the essential creamy topping- no dessert can rival key lime pie!

But can we make a good thing even better? Yes.

What Makes This the Best Key Lime Pie?

  • Extra thick and nutty crust
  • 3 ingredient filling
  • Easy to make
  • Totally refreshing
  • Mega key lime flavor
  • Topped with homemade whipped cream
  • Sweet, salty, citrus-y, buttery, creamy, and tangy all in one

Deliciously simple homemade key lime pie! Macadamia nut crust and only 3 ingredients needed for the filling! Recipe on

How to Make Key Lime Pie

Key lime pie has a few simple steps. Most of the “work” is hands-off while the key lime pie sets up in the refrigerator. I love making it in the summer when all I want to do is spend time outside!

  1. 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.
  2. Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve.
  3. Make the Filling: Whisk together the 3 filling ingredients– it will be thick! Pour into warm crust.
  4. Bake the Pie: Key lime pie bakes for only 15-20 minutes. Once completely cool, cover and refrigerate for at least 1 hour prior to serving.
  5. Garnish and Serve! She’s extra delicious with fresh whipped cream.

How to make EASY key lime pie on

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 hey, how about getting a little nutty? 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 bliss. Macadamia nuts are a gem and, as it turns out, often overlooked in the baking world. Why though? They’re so good.

You only need 4 ingredients for this awesomely thick crust.

  1. Macadamia Nuts (I recommend salted)
  2. Graham Crackers
  3. Melted Butter
  4. 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.

Macadamia nut crust for key lime pie on

3 Ingredient Key Lime Pie Filling

Yes, my key lime pie filling is only 3 ingredients. (!!) 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 the filling to ensure stability and structure, but decided to skip it today. We’re keeping it traditional with this classic key lime pie, which means we’re using egg yolks, sweetened condensed milk, and key lime juice.

  • My 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. Just make sure you’re using key lime juice, not regular lime juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. You need an entire cup of key lime juice and yes, it will take you 100 years to squeeze them all!

How to make EASY key lime pie on

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 key lime pie until the filling is only slightly jiggly in the center (about 15-20 minutes). It should be firm to the touch, but not completely liquid or totally solid. The pie will continue to solidify as it cools.

Cool the pie completely on a wire rack, then cover and chill for at least 1 hour before serving. I recommend garnishing your key lime pie prior to serving.

How to make EASY key lime pie on

How to Decorate Key Lime Pie

Let the key lime flavor stand out and keep garnishes simple.

  • Homemade whipped cream
  • Since you’ll have leftover egg whites, make a meringue topping– you’ll have time to kill while the pie chills anyway 🙂
  • Sliced limes cut into quarters
  • Lime zest
  • Whole macadamia nuts
  • Graham cracker crumbs

Deliciously simple homemade key lime pie! Macadamia nut crust and only 3 ingredients needed for the filling! Recipe on

More Refreshing Dessert Ideas

When the temperatures rise, the last thing you want to do is spend time in a hot kitchen. You’ll appreciate these simple, delicious, and totally refreshing desserts:

I’ve sampled LOTS of key lime pie and I can confidently say this the best key lime pie I’ve ever tasted.


Key Lime Pie with Macadamia Nut Crust

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


This tangy sweet key lime pie is deliciously simple with an extra thick and nutty crust. Only 3 ingredients needed for the filling!


Graham Cracker Macadamia Crust

  • 9 (135g) full-sheet graham crackers
  • 1/2 cup (62g) salted macadamia nuts (I used roasted)
  • 1 Tablespoon granulated sugar
  • 5 Tablespoons (72g) unsalted butter, melted

Filling + Topping

  • 28 ounces (two 14 ounce cans) full-fat sweetened condensed milk
  • 1 cup (240ml) key lime juice
  • 4 large egg yolks*
  • garnish: lime zest, lime slices, macadamia nuts, whipped cream, or meringue topping


  1. Preheat oven to 350°F (177°C).
  2. Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
  3. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into warm crust.
  4. Bake the pie for 15-20 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.
  5. Garnish as desired. Store leftovers in the refrigerator for up to 1 week.


  1. 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.
  2. Special Tools: KitchenAid Food Processor | Colorful WhiskZester | Citrus JuicerGlass Scalloped Pie Plate
  3. Leftover Egg Whites: Here are all my recipes using just egg whites or you can make a meringue topping for the pie.

Deliciously simple homemade key lime pie! Macadamia nut crust and only 3 ingredients needed for the filling! Recipe on

This is the BEST key lime pie recipe with a toasty macadamia nut crust and easy 3 ingredient filling! Recipe on


  1. Karen Dosser says:

    Hi sally I can’t find salted macadamia nuts. I found roasted with no salt
    Should I add salt to crust?

    1. Hi Karen, Yes you can add salt to your crust if you wish.

  2. Jennifer Robertson says:

    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!

    1. 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.

  3. Hi can I use monk fruit sugar erythritol? And coconut or almond milk?

  4. 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!

  5. Hi Sally,

    I used real key limes instead of pre bottled lime juice.

    Here is a tip :
    I cut the key limes in half and put them into a garlic press one half at a time. It took me about 10 minutes to get 1 cup of key lime juice.

    Pie came out great! Thanks for the recipe!

  6. Cindy Soinski says:

    I just made this and I had a bit of a challenge with the crust. It looks like it will be crumbly. What did I do wrong?

    1. Hi Cindy, Make sure you pulse the graham crackers and nuts enough for a smaller crumb and pack it in tightly. See photos above for a visual!

  7. 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.

  8. Hi sally! Looks great. I’m based in Europe with no access to key limes. Will normal limes work? Thanks!

  9. What was the diameter of the pan you used?

  10. 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.

    1. 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.

      1. Thank you so much!

  11. I’m wanting to make a mango key lime pie. If I use half mango juice & half key lime juice, will it turn out?

    1. Hi Becky! I haven’t personally tried it, so I can’t say for sure. Let me know if you do.

  12. So, I made this recipe and it’s AMAZING!!!! but, after I take it out of the fridge after a few hours and I cut a piece of the pie, there is liquid at the bottom. Could this be because of the lime juice?

    I leave the pie to cool to room temp before adding the filling so I dont get why it gets this liquid at the bottom!!!

    1. Hi Viv, I’m happy to help! Are you making any ingredient or quantity substitutions? Is your filling fully mixed together before adding it to the crust? The crust should still be warm when you pour the filling onto it.

      1. Ohh! I let the crust cool by mistake and didn’t think that would affect the result! Could that have been the problem? I didn’t make any other changes. The flavour is amazing!

    2. In U. K we don, t have Graham Crackers, will digestive biscuits work instead.

  13. Made this recipe exactly per instructions and turned out phenomenal. This one is a keeper. Thank you for the recipe!

  14. 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.

  15. 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.

  16. I have a child with nut allergies. Is it possible to substitute the macadamia nuts with something else? Suggestions to adjust the recipe?

    1. Hi Dianna, You can definitely just use a graham cracker crust. Enjoy!

  17. maria caballero olins says:

    hola Sally, las nueces de macadamia no encuentro, solamente hay nueces normales sin sal, eso lo puedo usar? Me encanta las limas y es un postre riquísimo a la vista. Las galletas tienen que tener sal, puedo usar las cream craker? son muy saladas. Por favor espero tu respuesta, ah.. 9pulgadas a cuanto equivale en centimetros?
    Gracias por tu respuesta.

    1. ¡Hola! Lo siento si mi español no es bueno. 9 pulgadas son unos 23 centímetros. En lugar de esta corteza, puede omitir las nueces y usar esta corteza.

  18. All the steps went well until we tasted the pie. It had a bitter and funky after taste. I used fresh key lime from the grocery store. They were green in color. What did I do wrong Sally? Thanks.

    1. Hi Sarah, If you are juicing your own limes it’s possible they weren’t fully ripe. The tiny key limes start off green and then ripen to more of a yellow color. Also be sure that you aren’t getting any of the white pith of the lime in your juice. The pith is very bitter.

      1. Hailey Dodds says:

        I would also suggest that perhaps your macadamia are rancid. They have a very bitter taste when they have become rancid.

  19. Why are yolk asterisked * in the ingredient list?

    1. Hi! See recipe note for ideas to use the egg whites, if needed.

  20. Kevin Langstaff says:

    Can you replace the condensed milk with anything dairy free?

    1. Hi Kevin! I haven’t successfully tested any alternatives at this time. Let me know if you find anything you love that works.

  21. 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!

  22. I have Graham cracker crumbs on hand. What measurement is equal to 9 full sheets??

    1. Hilari @ Sally's Baking Addiction says:

      Hi Karen, 9 graham crackers = (*about*) 1 and 1/4 cups of graham cracker crumbs. Enjoy!

  23. Jill Lowenstein says:

    to be honest, I haven’t tasted the cooked pie, but the filling before baking is sublime! I really like how you describe your method and your instructions. You’re fabulous

  24. Jill Lowenstein says:

    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!

  25. 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?

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