Smooth Condensed Milk Key Lime Pie

If you ask me, key lime pie is a little slice of Florida sunshine.

This classic dessert brings together the perfect balance of tart and sweet flavors in a buttery graham cracker crust. Fresh key lime juice gives it that signature zingy taste that makes your taste buds do a happy dance.

The filling is smooth and creamy, made with condensed milk that gets whipped up with those tiny key limes until it’s just right. A dollop of fresh whipped cream on top adds the finishing touch.

It’s a refreshing treat that feels right at home at summer barbecues or holiday gatherings – the kind of dessert that makes everyone smile.

What Kind of Limes Should I Use?

Key limes and Persian limes (the regular ones you typically find at the grocery store) can both work in this recipe, and you can even use a combination of the two. Key limes are smaller and have a more intense, slightly floral flavor compared to Persian limes, but they’re also more tedious to juice since you’ll need about 20-25 of them to get enough juice for this pie. Persian limes are larger and easier to work with – you’ll only need about 8-10 to get the same amount of juice. When zesting either type, just remember to avoid the white pith underneath the green skin, as it can make your pie taste bitter. If you can’t find fresh Key limes, bottled Key lime juice is a perfectly acceptable substitute.

Options for Substitutions

This Key Lime Pie recipe has some room for adjustments if you need them:

• Key limes: Regular Persian limes work perfectly fine here – they’re actually easier to juice! You’ll need about 6-8 Persian limes to get the same amount of juice as 20-25 key limes.
• Graham crackers/digestives: You can swap these with any plain cookie crumb – vanilla wafers, biscoff cookies, or even gingersnaps for a spicier crust.
• Pecans: Feel free to use graham crackers alone, or swap pecans with walnuts, macadamia nuts, or even coconut for a different twist on the crust.
• Sour cream: Full-fat Greek yogurt makes a good substitute – it adds the same tangy flavor and creamy texture.
• Heavy whipping cream: For the topping, this is best made with heavy cream, but you can use store-bought whipped topping in a pinch. Just skip the additional sugar and vanilla if you go this route.
• Sweetened condensed milk: This is a must-have ingredient that can’t be substituted – it’s what gives Key Lime Pie its signature texture and sweetness.

Watch Out for These Mistakes While Baking

The biggest challenge when making key lime pie is getting the perfect balance of tartness – using too much lime juice can make your pie unpleasantly sour, while too little will leave you with an overly sweet dessert that lacks the signature tang. A common mistake is zesting too deeply into the lime’s white pith, which adds unwanted bitterness to your pie – stick to the green outer layer only. For the crust, avoid over-processing the crackers and pecans into a fine powder, as this can lead to a dense, hard-to-cut base; instead, aim for a texture similar to coarse sand. When baking, keep a close eye on the filling – it should be just set with a slight jiggle in the center when you gently shake the pan, as overbaking can cause cracks and a rubbery texture. Finally, make sure your pie is completely cool before adding the whipped cream topping, and chill for at least 4 hours (preferably overnight) to allow the flavors to develop fully.

What to Serve With Key Lime Pie?

Key lime pie is a refreshing dessert that pairs wonderfully with a few simple accompaniments. A dollop of fresh whipped cream (besides what’s already on the pie!) is always welcome, and I like to add some fresh berries like raspberries or strawberries on the side for a pop of color and tartness. For a nice temperature contrast, try serving your pie with a scoop of vanilla ice cream – the cold, creamy vanilla is perfect against the tangy lime filling. If you’re serving coffee or tea with dessert, a cup of dark roast coffee or Earl Grey tea makes this citrusy treat even more enjoyable.

Storage Instructions

Keep Chilled: This key lime pie needs to stay cool and fresh in the fridge. Place it in an airtight container or cover it well with plastic wrap, and it’ll keep nicely for up to 4 days. The crust might soften slightly over time, but the filling will stay just as creamy and delicious!

Freeze: Want to make this ahead? You can freeze the pie without the whipped cream topping for up to 2 months. Wrap it tightly in plastic wrap, then in foil. When you’re ready to serve, thaw it overnight in the fridge and add fresh whipped cream topping just before serving.

Make Ahead: If you’re planning for a special occasion, you can make this pie a day or two in advance. Just hold off on the whipped cream topping until you’re ready to serve – fresh whipped cream is always best! The filling actually develops even more flavor after a day in the fridge.

Preparation Time	20-30 minutes
Cooking Time	25-35 minutes
Total Time	4-8 hours (including chilling time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 250-280 g
• Carbohydrates: 350-400 g

Ingredients

For the crust:

• 2 cups graham crackers or digestive biscuits
• 1 cup pecans, toasted
• 5 tbsp unsalted butter
• 2 tbsp confectioners’ sugar

For the filling:

• Zest from 10 key limes or 5 persian limes (avoid white pith)
• 2 large egg yolks
• Two 14 oz cans sweetened condensed milk (total 28 oz)
• 1/3 cup full fat sour cream (80 g)
• 1 cup key lime juice (or a blend with persian lime juice)
• 1 tsp vanilla extract
• Pinch of fine sea salt

For the whipped cream topping:

• 2 cups heavy cream
• 2 tsp vanilla extract
• Pinch fine sea salt
• 1/4 cup powdered sugar

Step 1: Prepare the Springform Pan

Preheat your oven to 350°F (175°C).

Place a sheet of parchment paper over the base of an 8- or 9-inch nonstick springform pan, then attach the top and buckle to seal the paper in place.

This will help with easy removal of the pie once finished.

Step 2: Make the Crust

• 2 cups graham crackers or digestive biscuits
• 1 cup pecans, toasted
• 5 tbsp unsalted butter
• 2 tbsp confectioners’ sugar

In a food processor, combine the graham crackers or digestive biscuits and toasted pecans.

Process them together until they form a fine crumb.

Melt the unsalted butter and stir it, along with the confectioners’ sugar, into the crumb mixture.

Mix until the crumbs resemble wet sand.

If the mixture doesn’t hold together when squeezed in your palm, add an extra tablespoon of melted butter.

The mixture should clump together but not feel overly greasy.

Step 3: Form and Bake the Crust

• crust mixture from Step 2

Press the crust mixture from Step 2 firmly and evenly into the bottom and up the sides of the prepared springform pan.

Use the flat bottom of a measuring cup, dipping it in confectioners’ sugar as needed to prevent sticking, and take your time to create an even layer.

Bake the crust in the preheated oven for 10 minutes.

After baking, if the crust has bubbled, gently press it back into shape with the measuring cup while it’s still hot.

I like to take an extra moment here to make sure the sides are smooth and even—this makes a prettier pie.