Key Lime Pie
Key Lime Pie Say it: kee lym py
Key lime pie is Florida's iconic sweet-tart dessert, born in the Florida Keys. It layers a buttery graham cracker crust with a dense, silky custard made from sweetened condensed milk, egg yolks, and puckery Key lime juice. The filling is traditionally baked just until set, then chilled and topped with a billowy meringue or whipped cream. Every bite balances buttery crunch, creamy sweetness, and bright citrus tang. It is served at summer cookouts, fish shacks, and holiday tables across the Sunshine State.
Key Lime Pie
Key Lime Pie
Pronounced kee lym py
- Serves
- 8
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Crust
Filling
Meringue
Method
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter until evenly moistened. Press firmly into bottom and up sides of a 9-inch pie pan. Bake 10 minutes until lightly golden. Cool slightly.
In a medium bowl, whisk egg yolks until pale and thickened, about 1 minute. Add sweetened condensed milk and whisk until smooth. Whisk in Key lime juice and lime zest until the mixture thickens slightly.
Pour filling into the slightly cooled crust. Bake 15 minutes, until set at edges but still slightly jiggly in center.
While filling bakes, make meringue. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form.
Spread meringue over hot filling, sealing to crust edges. Return pie to oven and bake 10-12 minutes until meringue is golden brown.
Cool on a wire rack 1 hour, then refrigerate at least 4 hours or overnight before slicing. Serve chilled.
Regional variants
Some old-fashioned recipes skip the baking and rely on the lime juice to thicken the filling; others replace the meringue with a simple whipped cream topping.
Cook's notes
- If fresh Key limes are unavailable, use bottled Key lime juice; regular Persian lime juice will work but is less tart and floral.
- For clean slices, dip a knife in hot water and wipe between cuts.
- Do not overbake the filling; it should still wobble slightly in the center when you remove it.
Serve with
Serve chilled, often with coffee or a little extra lime zest.
Make ahead and storage
Store covered in refrigerator for up to 3 days; meringue is best within 1-2 days, but pie can be made a day ahead.
