Key Lime Pie

Key Lime Pie is a no-bake dessert make with the juice of tiny Key Limes, egg yolks, and sweetened condensed milk. Since it’s no-bake, it’s a great way to have pie without heating up your kitchen during warm summer months.

Key Lime PieI like Key Lime Pie, but I do not go nuts for it. I’m just not really a pie person in general. I mean, I like pie and will often eat it if offered to me, but I won’t go out of my way for it.

I know there are fanatics out there who restlessly search for the most perfect, most authentic Key Lime Pie. I am not one of them.

I’ll be honest, I couldn’t tell an imperfect Key Lime Pie from a perfect Key Lime Pie–Unless it happens to be topped with meringue. I do not care for meringue-topped pies.

That being said, I picked myself up a bag of Key limes:

Key LimesWhich you’ll no doubt notice are much smaller than the usual Persian limes you see in the stores.

Key Limes 2And they’re yellower than Persian limes, too. I needed about half the bag to get enough lime juice for the pie. And if you’ve never tried to hand-juice Key Limes…Let’s just say it’s going to take you awhile.

I was a little surprised to learn that my local grocery store actually carried bottles of Key lime juice. Which was good. It meant I had a nice fall-back, in case the limes didn’t produce enough. 

Jay is apparently a bigger Key Lime Pie fan than I am, as he’s been eating this non-stop since I made it. I had one slice (a failed slice I tried to photograph, even though it fell apart), and that’s pretty much all I need for awhile!

Yield: 8-10

Key Lime Pie

Key Lime Pie
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the Crust:

  • 1 C graham cracker crumbs
  • 3/4 C sugar
  • 1/4 C unsalted butter, melted

For the Key Lime filling:

  • 5 egg yolks
  • 1 14-oz. can sweetened, condensed milk
  • 1/3 C Key lime juice (from about 20 Key limes)
  • Whipped cream, for topping


In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well, then place in a 9-inch pie plate. Pat the crumbs out in an even layer along the bottom and sides of the pie plate. Freeze while making the filling.

In a medium mixing bowl, combine the egg yolks, sweetened, condensed milk and the Key lime juice. Mix well on medium speed.*

Pour the filling into the prepared crust, and bake for 20 minutes at 350 degrees F.

Cool for 10 minutes on a wire rack, then refrigerate for at least 2 hours, preferably overnight, before topping with whipped cream and serving.


*It is not necessary to bake a Key Lime Pie. If you don't want to bake it, make sure to beat the condensed milk mixture for a full 5 minutes, and skip the baking/cooling step.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Sharing is caring!

3 Replies to “Key Lime Pie”

  1. First, that Key Lime Pie looks magnificent! I don’t go bonkers for them either — unless I’m in the mood for one. (And now I am!)
    As far as Key Limes vs. Persian Limes, they are different varieties but both will turn yellow upon fully ripening. One thing some folks don’t know is that the “Key” in Key Lime is just a marketing ploy. Truth is, Key Limes and Mexican Limes are the same thing — Citrus aurantifolia. Either way, they are superior to the larger ‘Persian’ or ‘Bearrs’ varieties, which have very little juice, all things considered.

    • I have to be in the mood for Key Lime Pie as well. I’ll eat it if it’s put in front of me, but I won’t go out of my way for it.

      Also, I did not know that even Persian Limes will turn yellow when they’re fully ripe. And now that you mention it, I do believe my “Key” limes were indeed from Mexico. Not that it matters–That pie was pretty good!

  2. Pingback: Strawberry Jello Pie #SundaySupper – Trampling Rose

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.