Key Lime Pie


Isn’t key lime pie simply the perfect spring and summer pie? It’s so vibrant and refreshing, just as the bright seasons of the year are. I also love that is an easy to make pie that doesn’t require a whole lot of extra effort. The filling comes together in no time and its so nice that it uses a graham cracker crust so you don’t have to wait for dough to chill and it doesn’t make the big floury mess all over the counter (and the floor, and your shirt and pants if you’re like me). Plus it’s just meant to be, the way the honey graham cracker flavor pairs with the creamy lime flavor is the perfect match.

Key Lime Pie | Cooking Classy

This is no doubt my favorite key lime pie, each bite truly just melts in your mouth. I really like how that little bit of sour cream in the pie just brings a touch of added creaminess. Then the way the fluffy sweetened whipped cream pairs with the tanginess of the pie is just dreamy. Definitely do not serve this pie without the topping.

If you want the little lime wedges for garnish, simply cut the limes into halves from top to bottom, then cut those portions into three wedges and then slices those into little triangles. I just used regular persian limes (those most commonly sold at stores in the U.S.), I don’t quite have the patients to juice 40 tiny little key limes, but if you’d rather use key limes then by all means go for it! Either way you are going to love it!


Key Lime Pie | Cooking ClassyKey Lime Pie | Cooking ClassyKey Lime Pie | Cooking ClassyKey Lime Pie | Cooking ClassyKey Lime Pie | Cooking Classy


Key Lime Pie

Yield: About 8 servings



  • 9 graham cracker sheets (4.8 oz) broken into halves
  • 2 1/2 Tbsp granulated sugar
  • 1/3 cup (2.7 oz) unsalted butter, melted


  • 3 large egg yolks
  • 1 Tbsp lime zest
  • 1 (14 oz) can sweetened condensed milk (don't use fat free)
  • 1/2 cup (4oz) strained fresh lime juice
  • 1/4 cup (2 oz) full fat sour cream


  • 3/4 cup (6.3 oz) heavy cream*
  • 3 Tbsp granulated sugar


  1. For the crust:
  2. Preheat oven to 350 degrees. In a food processor pulse graham crackers until they become fine crumbs. Pour into a mixing bowl, whisk in sugar then pour in butter and using a fork stir until evenly moistened. Pour mixture into a 9-inch pie plate (not deep dish) and spread and press into an even layer along bottom and edges of pie (you won't need to go the entire way up the edge, leave about 1/2-inch). Bake in preheated oven until golden brown, about 11 - 13 minutes. Remove from oven and allow to cool completely. While crust is baking and cooling prepare filling.
  3. For the filling:
  4. Reduce oven temperature to 325 degrees. In a mixing bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended. Set aside to rest about 20 minutes (this allows it time to thicken before pouring into the crust).
  5. Pour into cooled crust and evenly spread. Bake in preheated oven until nearly set, 15 - 16 (pie should jiggle just slightly). Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
  6. Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. Store pie in refrigerator.
  7. For the whipped topping:
  8. In a mixing bowl using an electric hand mixer (or in the bowl of an electric stand mixer fitted with the whisk attachment), whip heavy cream until soft peaks form. Add sugar and whip until stiff peaks form.
  9. *If you only want enough for the edges you can make half as much whipped topping but I liked adding a lot when serving, it gives it just a little more sweetness and compliments the pie really well.
  10. Recipe source: Cooking Classy

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  • Katie: This is the most AMAZING pie! Me and my mom were “mmmming” the entire time! We can guarantee that this will not disappoint! So excited to serve this to everyone tomorrow! February 18, 2017 at 7:08pm Reply

    • Jaclyn: I’m so glad you both love it! Thanks for commenting Katie! February 27, 2017 at 12:48pm Reply

  • Kristin H: This pie’s texture was perfect! Smooth, creamy, and light. I was really curious to see how this recipe compared to a classic KLP, since the classic uses whole eggs (instead of just the yolks) and no sour cream. I really liked how the yolks and sour cream improved the texture. This will now be my standard KLP recipe. It’s such an easy pie and I love that it bakes for only 15-16 minutes! July 7, 2016 at 10:07pm Reply

    • Jaclyn: Thanks for the great review Kristin! July 11, 2016 at 3:01pm Reply

  • Victor Gonzalez: I have done it like 10 times and my family love it. Thanks for the recipe. June 17, 2016 at 1:06am Reply

  • Cathy: Hello – Can I make this the day before? May 30, 2016 at 7:38pm Reply

  • Cindy P: Made little pies with this, and they turned out delicious for my brother’s birthday. Thank you! December 21, 2015 at 10:09pm Reply

  • Jessica: i Jaclyn!
    I made your key lime pie recipe but the filling came out somehow curdled and crumbly, rather than silky and smooth!
    One thing that I did that was not in the instruction is that I used an electric mixer and that I beat the yolks for about 3 min before adding the condensed milk. This was a tip I found in other sites that said that this step would result in a creamier filling. Do you think that this made the crumbly texture? Or do you think it might have been overbaking? September 21, 2015 at 10:53am Reply

  • Cathleen @ A Taste Of Madness: I have been dying to try key lime pie! This looks amazing! April 5, 2015 at 9:20pm Reply

    • Jaclyn: Thanks Cathleen! April 6, 2015 at 6:23pm Reply

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