Real Key Lime Pie From Key West

★★★★★ 6 Reviews
rosycalvin avatar
By R C
from Anytown, NV

Living in Miami, every so often I would drive to this shack on U.S. 1 South that sold the VERY best key lime pie in the world. The proprietor was an older lady and she had no problem sharing her recipe. I have made this countless times and it's VERY good but not as delectable as the one from that shack. Sometimes if I close my eyes, it's close. I like it because everything is from scratch. A little piece of KEY WEST in dessert! Real key lime pie is not green & does not have a soft pudding texture. It gets its pale yellow color from the egg yolks and the texture is a firm custard.

Blue Ribbon Recipe

Want to take a trip to the beach from your kitchen? This key lime pie will take your taste buds on vacation. The lime filling is smooth and creamy with the perfect amount of tart flavor. Buttery and sweet, the graham cracker crust is the perfect vessel for the key lime filling. The dollop of whipped cream on top cuts the bite of the tart pie. Enjoy a mini-vacation with each bite.

— The Test Kitchen @kitchencrew
serves 6-8 depending on how you cut
prep time 45 Min
cook time 25 Min
method Bake


  • 16
    graham crackers, crushed
  • 3 Tbsp
    granulated sugar
  • 1/4 lb
    unsalted butter
  • 4 lg
    egg yolks
  • 14 oz
    sweetened condensed milk
  • 1/2 c
    fresh key lime juice (approximately 12 key limes)
  • 2 tsp
    lime peel, grated, green portion only
  • 1/2 c
    heavy whipping cream
  • 2 tsp
    granulated sugar
  • 1/4 tsp
    Madagascar pure vanilla extract

How To Make

  • 1
    CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
  • 2
    PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
  • 3
    Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
  • 4
    Pour the mixture into the pie shell.
  • 5
    Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
  • 6
    WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
  • 7
    SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!