Key Lime Pie

One of the easiest desserts for Summer, Easter and Thanksgiving, this Key Lime Pie recipe has a sweet and tangy key lime custard inside a crunchy graham and coconut crust and is topped with a fluffy lime whipped cream. This is the perfect dessert for anyone who loves citrus.

Key Lime Pie is an amazing dessert for summer and the holidays. However, this pie is also perfect for the transition between summer and the fall, when temperatures are still high and football season has started. Since it is refreshing and so very easy to make we love having this after a meal of Dry Rubbed Ribs, Italian Potato Salad and Roasted Zucchini Slices.

This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.

What Are Key Limes

At first glance Key Limes (also know as a Mexican lime, West Indian Lime or Florida Key Lime) look like just a smaller version of a regular lime (also know as a Persian Lime). However, there are a few other key differences between these limes. Here are the main differences.

• Key Limes are much smaller.
• Regular limes have a tarter flavor.
• Key Limes are more aromatic than regular limes and are generally sweeter.
• It is important to note that Key Limes are a little more work to juice than regular limes. Because of this you may opt to buy bottled Key Lime juice as I often do. However, fresh Key Limes, regular limes or bottled Key Lime Juice may all be used successfully for this recipe.

Key Lime Pie Juice

In the spirit of keeping baking simple, using Nellie and Joe’s Key Lime Juice is a wonderful way to quickly make this pie and this particular juice tastes amazing. In addittion, keeping a jar chilled in the refrigerator allows for quick use of lime juice when needed for say guacamole or a Key Lime Martini. Note: Key lime and regular limes are often interchangeable. However, Key Limes are a bit sweeter and less tart.

Ingredients Needed

• Graham Crackers– The base of an incredibly simple pie crust. Other types of crisp cookies that may be a substitute as well are vanilla wafers, Lemon Shortbread Cookies and Coconut Crisp Cookies. (Note: The Lemon Shortbread Cookies can easily be changed to lime by using lime zest and lime extract.)
• Coconut Oil– Adds a wonderful tropical flavor to this pie because lime and coconut are very compatible flavors. Additionally, butter is a substitute for coconut oil.
• Unsweetened Coconut– Not only does toasting the coconut add a delicious tropical flavor, it also adds a pleasant texture to the pie crust.
• Lime Extract– Although not necessary, lime extract really amps up the lime flavor.
• Egg Yolks– This is the base of the custard. Egg yolks thicken the mixture in addittion to making the pie filling smooth and rich.
• Lime Zest– Either Key Lime or regular lime zest may be used in this recipe.
• Sweetened Condensed Milk– Adds a luxurious creamy texture and a sweet flavor.
• Key Lime Juice– Sweet and aromatic, Key Lime juice (see section above) is the heart and soul of this dessert. However, regular lime juice may be used.
• Heavy Whipping Cream– The key ingredient for making homemade whipping cream which turns out far superior to any remade whipped toppings.
• Granulated Sugar– What sweetens the fluffy lime whipped cream.

How To Make The Best Key Lime Pie From Scratch

Graham and Coconut Crust

1. Preheat over to 350℉.
2. Place coconut on a cookie sheet and toast until golden brown, about 4-5 minutes. Let cool to room temperature.
3. Process graham crackers into crumbs that resemble sand texture in a food processor. Note: Crumbs can also be made by placing crackers in a plastic sealable bag and using a rolling pin to roll over the bag.
4. Add toasted and cooled coconut to graham cracker mixture and process for 30 seconds or just long enough to break up the coconut slightly.
5. Transfer graham cracker mixture to a medium sized mixing bowl.
6. Melt coconut oil (or butter) in glass bowl in the microwave on a low power level until melted, starting with 20 second increments.
7. Add oil to graham cracker mixture along with lime extract.
8. Mix until the oil as fully distributed throughout and the cracker mixture resembles rough and loose wet sand.
9. Transfer mixture into a 9 inch pie pan and evenly distribute.
10. Using the back of a dry measuring cup press crumbs into the bottom and side of the pie pan.
11. Bake at 350℉ for 10-12 minutes.
12. Cool to room temperature.

Key Lime Custard Filling

1. Lower temperature of the oven to 325℉.
2. To the bowl of a stand mixture (or a large mixing bowl using a hand held mixer) add egg yolks and lime zest. Beat on high speed for 3-4 minutes or until mixture lightens in color and slightly thickens.
3. To the same bowl add sweetened condensed milk and continue beating on high speed for an additional 5 minutes, making sure to stop the mixture and scrape down the sides of the bowl halfway through.
4. Lower the speed to medium and slowly pour in lime juice. Mix until just combined.
5. Pour mixture into baked and cooled graham cracker crust.
6. Bake at 325℉ for 25-30 minutes or until internal temperature reads 145℉ and the pie is set around the edges and still slightly wobbly in the center.
7. Remove from oven and let cool to room temperature. Once cooled, cover the pie loosely with plastic wrap and refrigerate for several hours or overnight before topping.

Lime Whipped Cream

1. Place a large glass bowl or the bowl of a stand mixer in the freezer for at least 30 minutes.
2. Pull the chilled bowl from the freezer and add heavy whipping cream, granulated sugar and lime extract to the bowl.
3. Beat on low speed for about a minute and then increase to high speed until soft peaks form, about 3-4 minutes.
4. Top pie with large spoonfuls of the whipped cream making fluffy disorganized mounds.
5. Garnish with lime zest.

Storage and Freezing Instructions

Leftovers should be refrigerated and if possible stored in a container such as this for up to 3 days. However, I have often just placed the uneaten portion of this Key Lime Pie in the refrigerator uncovered without any issues.

The great news about the pie is that it can be pre-made and then frozen for up to 1 month.  However, I would recommend freezing with out the whipped cream. Once defrosted, then top with the lime whipped cream. This article breaks down the steps for how to freeze a Key Lime Pie.

Frequently Asked Questions

Can key limes be replaced with regular limes?

Absolutely! In fact, if you enjoy a tarter and less sweet pie then regular limes are going to fit that preference better.

Are there other toppings besides whipped cream that can be used?

Yes, meringue and cool whip are a few alternatives. However, this article breaks down a few healthy whipped cream alternatives.

Can this Key Lime Pie be made with coconut milk rather than sweetened condensed milk?

Yes and here is a very helpful recipe on how to make sweetened condensed milk using coconut milk. Once made, simply let cool to room temperature before making this pie.

What is the best way to transport this pie when bringing to a party?

Using this Glass Pie Plate with Lid will make traveling with a homemade pie much easier.

More Refreshing Summer Desserts

Sgroppino {Italian Lemon Sorbet Cocktail or Dessert}

Cherry Crisp

Lemon Roll Cake

Almond Joy Fudgesicles

Italian Lemon Pound Cake

Lemon Sorbet

Pineapple Coconut Popsicles

Additional Must Make Thanksgiving Pies

Old Fashioned Cream Cheese Pie

Homemade Pumpkin Pie

Caramel Macchiato Cheesecake

Mom’s Frozen Peanut Butter Pie

Layered Pumpkin Cheesecake

Haupia Pie with Macadamia Crust