The Best Key Lime Pie has the most amazing homemade graham cracker shortbread crust, with a perfectly creamy and tart filling, and homemade whipped cream on top. It is simple to prepare and so good, you will want to eat the whole pie in one sitting!
If you have had a difficult experience with key lime pie in the past, stay with us here, because this is truly the easiest key lime pie recipe. We know a lot of recipes are no-bake, and while that gives the illusion of an easy recipe, it’s actually so much more difficult! We have had so many issues with no-bake pie recipes setting, so we are bringing you a key lime pie that is meant to be baked in the oven to make this the easiest and most delicious key lime pie ever! We love to bring this to family parties, but this is also just an amazing dessert to make at home to treat yourself. Go ahead and serve yourself that extra slice, we won’t judge.
Lime Juice:
While we know that freshly squeezed juice is always best, it is near impossible to find key limes outside of Florida! You have the option to freshly squeeze key limes if they are available in your area, use regular limes, or use store-bought key lime juice. You can find it in the produce section of your local grocery store.
Graham Cracker Crust Options:
This recipe uses a graham cracker flavored shortbread crust that is game-changing delicious. There is truly no contest between this crust and a store-bought graham crakcer crust. Homemade is always going to taste so much better! However, life happens and sometimes you need a shortcut. You can always substitute with a store-bought graham cracker crust if needed.
Pro Tip: Not all butter is created equal – fat contents vary – so it is important that the the final uncooked product for the crust is dry and somewhat crumbly. If it is too sticky add in 1 tablespoon of flour until it resembles wet sand.
Make Ahead Instructions:
You can make the crust for this recipe up to 3 days ahead of time, stored at room temperature. However, you will want to wait to make the filling until the day of serving to keep the crust from getting too soft.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days. The longer this pie sits, the crust will start to turn soft.
If you like this recipe, you may be interested in these other delicious pie recipes:
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.
It’s the perfect key lime pie! Great balance of sweet and tart and simple to make.
Best key lime pie ever. I made it in a springform pan instead of a pie pan and it turned out great!!! I got rave reviews so i made a second one for christmas.
I’ve never liked a graham cracker crust , it seems too strong a flavor that competes with the pie filling so I always use a shortbread crust when graham cracker is called for, or even just a regular crust. Key Lime has always been a favorite after having my first one in Florida years ago. Have searched in vain for one that good, and this one definitely comes closest!
I gave this recipe 3 stars because I made the crust recipe here instead of a regular graham cracker crust, and nobody liked it. The honey in this recipe ruins it. I’m making it again today with a regular graham cracker crust. The filling was awesome! I’ve saved the recipe just for this delicious key lime filling. I used bottled juice and followed the directions for a pie that we only ate the filling and tossed the crust. So I promised my family a key lime pie that they will love with graham cracker crust😋😋
I wasn’t impressed with the crust and wish I’d made regular graham cracker crust instead. It wasn’t. Dumbly at all when I was patting it into the pie pan. The filling tasted very good before baking, but I can look and see that it will take more than 15 minutes to bake. It’s still very wet in the center after 15 minutes so I’ve added another 5 minutes to the baking time. My daughter is a key lime pie connoisseur so I’ll come back and let you know her thoughts☺️
This is the very best recipe for this Key Lime pie that I am anxious to try. Thank you for share…