If you’re a fan of Key Lime Pie, this recipe is about to become your new favorite. The secret that takes this one over the top? It all starts with a homemade brown sugar honey shortbread crust that is buttery and slightly sweet. It’s like a marriage between a shortbread cookie and graham crackers. It will have you wanting to replace all of your graham cracker crusts with this one! It’s the perfect base for the dreamy filling—a smooth blend of sweetened condensed milk, heavy cream, and real key lime juice.

Why Our Recipe

  • A homemade brown sugar honey shortbread crust will have you wanting to use this crust for every pie!
  • The filling is creamy and smooth with sweetened condensed milk and that signature taste of real key lime.
  • Topped off with whipped cream that can be spread on for ease or piped on to make it pretty.
A whole key lime pie in a pie plate.

Key Lime Pie comes to us straight from the Florida Keys, where a special little lime grows that’s unlike any other. Key limes are smaller and pack a brighter, more tart punch than regular limes. In such a hot area with limited access to refrigeration, cooks got creative and used sweetened condensed milk to mix with the key lime juice, giving us this delicious pie. To create our recipe, we had pies flown in from Florida to sample what’s considered “the best” so we could know for sure how ours would measure up. For us, it’s all about that perfect crust paired with a smooth, dreamy filling, and this one truly hits the mark.

Ingredient Notes

  • Unsalted Butter: Soften at room temperature for easier mixing. You could get away with salted butter here too, but unsalted is preferred.
  • Honey: Substitute with maple syrup or agave nectar if needed.
  • Brown Sugar: Light or dark brown sugar works, with dark giving a richer flavor.
  • Key Lime Juice: Fresh is best, but bottled key lime juice is a good alternative. Regular lime juice can be used, but the flavor will differ.
  • Heavy Cream: Use heavy cream (36% fat) for the filling and whipped cream to ensure it will whip.
  • Sweetened Condensed Milk: Essential for the creamy filling; do not substitute with evaporated milk as it is not the same thing.
  • Powdered Sugar: Sweetens and stabilizes the whipped cream.

Where to Get Key Limes

Fresh Key Limes: Key limes can be a bit tricky to find. Their peak season runs from June through September, so that’s the best time to look for them in grocery stores or farmers’ markets. Key limes are smaller and more yellowish-green compared to regular limes.

Bottled Key Lime Juice: If fresh key limes are unavailable, bottled key lime juice is a convenient alternative. Look for it in the juice aisle, near the cocktail mixers, or in the baking section of your grocery store. Brands like Nellie & Joe’s Famous Key West Lime Juice are popular brands.

Make it Pretty

For a classic, effortless finish, simply spread the whipped cream evenly over the chilled pie. You can create soft peaks and swirls by lightly dragging the back of a spoon through the whipped cream, giving it a rustic, homemade appearance. Or you can bust out a piping bag and go to town!

Piping: If you prefer a more polished or decorative finish, use a piping bag fitted with a piping tip to create beautiful swirled dollops. Use a Wilton 1M tip for large rosettes or a Wilton 2D tip for a more ruffled look.

Garnishing: To finish, garnish your pie with thin slices of key lime, either placed decoratively on top of the whipped cream dollops or around the edges of the pie. A sprinkle of freshly grated lime zest adds a nice green color.

A whole key lime pie with a piece removed.

Make Ahead Instructions

The pie actually benefits from some time in the fridge, allowing the flavors to meld and the filling to fully set. You can prepare the pie up to 2 days in advance. Simply cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. Add the whipped cream topping just before serving to keep it fresh and fluffy.

Storage & Freezing Instructions

Refrigerate leftovers covered with plastic wrap or aluminum foil, for up to 3 days. If the whipped cream is already on the pie, use toothpicks to tent the plastic wrap so it doesn’t smush the topping.

Freeze the pie whole or in individual slices, leaving off the whipped cream. Once frozen solid, wrap the pie tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months. When you’re ready to serve, thaw the pie in the refrigerator overnight and top with fresh whipped cream just before serving.

More perfect pies…

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.