Easy Key Lime Pie

by | May 14, 2019 | All, Desserts

Brighten up your dessert table with the tangy flavors in this Easy Key Lime Pie Recipe!

Easy Key Lime pie in a glass pie plate. Garnished with fresh lime slices.

When I’m making dessert for a group, I have a lot of criteria I like the recipe to meet. I want to have the ingredients readily available (stored in my pantry gives bonus points), compliment any main dish, be free from most allergens and delicious!  Oh, and it’s even better when you only need a handful of ingredients to make this stunning dessert.

And you can check all of those boxes with this  Easy Key Lime Pie recipe!

What is the difference between key limes and regular limes?

The key lime is smaller and seedier than that of the regular lime that is found in the grocery store.  Plus it’s higher in acidity giving this luscious pie its distinct flavor. Each bite of this Easy Key Lime Pie has just enough tang to make your lips pucker and make you immediately dive in for more. 

The minute I taste the fresh, tart flavor of the key limes, I am transported to dessert heaven.

Top down image of sliced key lime pie in a glass pie plate with fresh lime slices for garnish.

What ingredients do you need to make this pie?

Don’t let the fact that this is a pie scare you away! The beauty of this easy recipe is the short ingredient list.

All of the tasty goodness starts with a graham cracker crust. Need it to be gluten-free? That’s an easy fix, simply use gluten-free graham crackers to make it, Pamela’s in one of my favorites! The filling is key lime juice and zest, sweetened condensed milk, and sour cream.

BOOM. That’s it!

Some of my favorite recipes only use a handful of ingredients and this pie has long been one of my go-to sweet treats. 

Do you have to bake this key lime pie?

Even though there aren’t any eggs in this pie, you still need to give it a quick spin in the oven. But only for 5-6 minutes or until you see tiny pinholes in the top of the pie.

By the time I have the bowl cleaned up from mixing the batter, the pie is ready to come out of the oven.

I told you it was easy!

In a hurry? Follow these time-saving tips to get your pie on the table faster!

Those tiny key limes are adorable, but who wants to spend the time squeezing 50 of them to get enough key lime juice? I pick up a bottle of key lime juice at the store and save myself some time!

Nellie and Joe’s Key Lime Juice is always one of my go-to products and can easily be found in most grocery stores.

Plus having the juice on hand makes for an easy last-minute dessert.

We usually have graham crackers on hand and make our own graham cracker crust, but if you don’t, buy a pre-made graham cracker crust when you’re grabbing that bottled key lime juice.  

Winter, spring summer or fall you can never go wrong with this Easy Key Lime Pie recipe

Slice of Easy Key Lime Pie on a blue plate.

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Easy Key Lime Pie with slice out and garnished with a fresh lime wedge.
 

Check out some of our other spring favorites!

No Bake Strawberry Cheesecake Bars– Garnish with Lemon

Key Lime Pie Cookies – Grandbaby Cakes

Lemon Cheesecake Bars– Garnish with Lemon

Key Lime Snowball Cookies– Mom on Timeout

Lemon Blueberry Cheesecake Bars– Garnish with Lemon

Yield: 10

Easy Key Lime Pie

Easy Key Lime Pie

You only need a handful of ingredients to make this mouthwatering Key Lime Pie dessert!

Prep Time 5 minutes
Cook Time 8 minutes
Additional Time 2 hours
Total Time 2 hours 13 minutes

Instructions

  1. Preheat oven to 350 degrees.
  2. Place sweetened condensed milk, sour cream, lime juice, and lime rind in a medium bowl. Whisk until thoroughly combined and pour into graham cracker crust.
  3. Bake for 5 to 8 minutes until tiny pinhole bubbles burst on the surface of pie. Be careful to not over bake.
  4. Chill for at least 2 hours before serving. Top with whipped cream, if desired.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 95mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 2g

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About Lisa

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

28 Comments

  1. Avatar

    Key lime pie has been on my mind for weeks now! I don’t know if it’s the warm weather or what, but I’ve been craving it like crazy. The fact that this four ingredients wants me to make it this.very.minute.

    Reply
    • Avatar

      Can I make this in a springform pan? I don’t own a pie pan.

      Reply
      • Avatar

        Hi Lanci, I have never done that before, but I think it would work! I would recommend wrapping the outside of the bottom of the pan in foil to prevent leaks. Good luck! Let me know how it turns out!

        Reply
  2. Avatar

    My all-time favorite pie! And such pretty photos, too! 🙂

    Reply
  3. Avatar

    I should never look at desserts when I’m hungry. I’m ready to go out get the stuff to make this and devour it BY MYSELF!!! Seriously looks incredible and so creamy! Pinned!

    Reply
  4. Avatar

    I’m definitely going to make this pie this weekend. Do you put the pie in the refrigerator right after it comes out of the oven or do you wait a certain amount of time first?

    Reply
    • Avatar

      Hi Annette, I usually wait for it to be cool enough to handle before I put it in the fridge. Let me know how it turns out! It’s a family favorite here. 🙂

      Reply
    • Avatar

      How long do you wait before you put it in the freezer

      Reply
      • Avatar

        Hi Joyce, let it cool completely before you freeze it! Hope that helps. Lisa

        Reply
        • Avatar

          Currently making this and it has been in for 30 mins. Still no pin holes and a tooth pick is still not coming out clean. I’m wondering if altitude is having an effect on the bake times. Never had any other issues with my oven. Hoping it comes out ok 🙁

          Reply
          • Avatar

            I’m sorry you were having issues. I haven’t had to bake it that long, the pinholes are tiny so sometimes hard to see. I’m not familiar with altitude baking so I can’t help you troubleshoot if that was the issue. Hope it turned out!

  5. Avatar

    It’s a good pie, but far too rich and heavy! I won’t make it again. Need something lighter.

    Reply
  6. Avatar

    I have had it in the oven for 18 minutes plus…no bubbles. 5-8 minutes cannot possibly be right.

    Reply
    • Avatar

      Hi Pat,
      Yes, 5-8 minutes is the correct time for my oven. I’m sorry the timing was off for your oven. I hope it turned out, this is one of our family favorites!

      Reply
    • Avatar

      I had mine in the oven for about 20 min. also. I never got bubbles either, except a few around the edge that never popped. So I kept it in there until a knife inserted came out clean. I’ve never had this problem previously with recipes, so I believe it’s your oven that is “off” – maybe too hot? Perhaps you should say all ingredients need to be room temperature before mixing.

      Reply
  7. Avatar

    Made this the other day , YUMMMMMMMY . Was wondering if I could sub Fresh Orange Juice ?

    Reply
    • Avatar

      I think that fresh orange juice might be too sweet for this pie. The key lime juice gives it just the right tang!

      Reply
  8. Avatar

    This pie was super easy to make and my husband, the key lime pie connoisseur, said it was some of the best key lime pie he had ever had! So that made me happy!! Thank you for this great recipe!! Definitely saving for making again in the future!!

    Reply
  9. Avatar

    Oh but I did have to bake it longer than 8 mins, more like 16-18 mins.

    Reply
  10. Avatar

    Yes, it sure seems like it needs a longer oven time. If you have cold limes and cold sour cream, how can it get even warm in 5 minutes? What is the purpose of the oven time?

    Reply
    • Avatar

      Mine bakes perfectly in 5-6 minutes. You just want to see teeny tiny pinholes in the top, it sets the pie!

      Reply
  11. Avatar

    Made this today for Easter. Wow! It was fantastic. I was a bit skeptical being that there were no eggs as in other key lime pies. No problem. Everyone loved it. I did have to bake it a bit longer like some of the others that commented. I will be making this again soon. Thanks.

    Reply
  12. Avatar

    Have made this several times now that I found the recipe—made it just as recipe called for—why mess with perfection. The first time I served it for July 4th had 2 people tell me was the best they ever had. With or without the whipped cream is wonderful.

    Thank you for posting!!

    Reply
    • Avatar

      Yay!Thanks for your note. I’m glad someone else loves it as much as we do! Wishing I had a slice right now!

      Reply
  13. Avatar

    My recipe is even easier AND it’s no bake. 1/2 C key lime juice (Nellie & Joe’s Famous Key Lime Juice), 1 can sweetened condensed milk, 1/2 of an 8 oz container of Cool Whip, lime zest, graham cracker crust. Combine all ingredients and pour into pie crust & chill. Done & done. I lived in Florida most of my life and everyone loved this recipe.

    Reply
  14. Avatar

    Oh how amazing!! I’ve never made Key Lime Pie and this one looks SO delicious!!! Definitely going to try your recipe. I love using vanilla wafer cookies and graham crackers for my cheesecake crust. Yours sounds amazing!

    Reply
  15. Avatar

    Can this pie be frozen after it’s made?

    Reply
    • Avatar

      Hi Jessica, I have never frozen it before l so I can’t speak to it. The only concern I would have is the crust getting soggy after it thaws. Let me know if you do it and how it turns out! Good luck!

      Reply

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