With its outstanding macadamia nut crust, creamy yet thick key lime filling, and sweet whipped cream on top, this is truly the best key lime pie I’ve ever had. And after 1 bite, I think you will agree. You need 4 ingredients for the crust, and only 3 ingredients for the filling.
Key lime pie will forever be one of my favorite desserts, and I know I’m not alone! This Florida specialty has been winning over millions for years. Between the buttery crunchy crust, fresh and tangy custard filling, and the essential creamy topping—no dessert can rival this one!
But can we make a good thing even better? Yes.
One reader, Valerie, commented: “I have made this recipe multiple times and it is always a huge hit! The macadamia nuts in the crust really give it that extra ‘something’ that people love but can’t quite pinpoint. One of my favorite recipes from your site… ★★★★★“
What Makes This the Best Key Lime Pie?
- Extra thick and nutty crust
- 3-ingredient filling
- Easy to make
- Totally refreshing
- Major key lime flavor
- Topped with homemade whipped cream
- Sweet, salty, citrus-y, buttery, creamy, and tangy all in one
One reader, Ellen, commented: “My son and I made this pie together for Thanksgiving. It is the first time we have ever made a key lime pie before. We followed the recipe exactly! Sally, it was the BEST PIE EVER! Absolutely delicious. Everybody loved it and we will without a doubt make this again. Today I am thankful for leftovers! ★★★★★“
Here’s How You Make This Key Lime Pie
This pie requires a few simple steps. Most of the “work” is hands-off as the key lime pie sets up in the refrigerator, so it’s perfect in the summertime. (A lot of readers make this easy pie for Memorial Day weekend, Father’s Day, 4th of July, summer birthday parties, and Labor Day gatherings.)
- Make the Crust: Use a food processor to combine the macadamia nuts and graham cracker crumbs. Combine with melted butter and sugar, then press tightly into a pie dish.
- Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve.
- Make the Filling: Whisk together the 3 filling ingredients—it will be thick! Pour into the warm crust.
- Bake the Pie: It usually only takes about 18–20 minutes in the oven. Let it cool completely, then cover and refrigerate the pie for at least 1 hour prior to serving.
- Garnish and Serve: This is extra delicious with fresh whipped cream on top. By the way, if you’re looking for an alternative way to serve it, try my individual upside down key lime pies. Basically the same filling as this pie.
Graham Cracker Macadamia Nut Crust
Key lime pie is traditionally made with graham cracker crust. It’s the most wonderful crunchy, sweet, and buttery bed for the fresh key lime filling. But you won’t believe the difference macadamia nuts make. I use about 1/2 cup of macadamia nuts in place of some of the graham cracker crumbs and the result is pure pie bliss. Macadamia nuts are often overlooked in the baking world, in favor of other nuts. Why, though? They’re so good!
You need 4 ingredients for this crust:
- Macadamia Nuts (I recommend salted)
- Graham Crackers
- Melted Butter
- Sugar
Pulse the macadamia nuts with graham crackers, then mix with melted butter and sugar. Because key limes are a little sweeter than regular limes, you will love the sweet/tangy key lime filling with the salty graham cracker macadamia nut crust.
Or you could use a Biscoff pie crust instead if you’d like.
3-Ingredient Filling
Yes, you need just 3 ingredients. (!!!) If you’ve tried my key lime pie bars or mini key lime pies, you’ll notice that today’s filling is a little different. I typically add a little cream cheese to those recipes for stability and structure. However, for a classic and custard-y pie, we’ll skip it. You just need egg yolks, sweetened condensed milk, and key limes.
My success tip: Do yourself a favor and buy a bottle of key lime juice from the store. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s in most major grocery stores next to the bottled lemon juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. LOL. You need 1 cup (240ml) of key lime juice. (Fresh lime zest is optional for this pie.)
How to Tell Key Lime Pie Is Done
One of the most common and easily remedied key lime pie problems is over-baked pie. It’s tricky to know when the pie is done, but here’s my secret: bake the pie until the filling is only slightly jiggly in the center (about 18–20 minutes). It should be firm to the touch, but not totally solid. The pie will continue to set as it cools.
Cool the pie completely on a wire rack, then cover and chill for at least 1 hour before garnishing, slicing, and serving.
How to Decorate Key Lime Pie
Let the refreshing citrus flavor stand out, and keep the garnishes simple.
- Homemade whipped cream
- Since you’ll have leftover egg whites, make a meringue topping like the one on this bourbon sweet potato pie—you’ll have time to kill while the pie chills anyway 🙂
- Quartered lime slices
- Lime zest
- Whole macadamia nuts
- Graham cracker crumbs
I’ve sampled many key lime pies and I can confidently say this is the best one I’ve ever had.
Refreshing Dessert Ideas
When the temperatures rise, the last thing you want to do is spend time in a hot kitchen. You’ll appreciate these simple, delicious, and totally refreshing desserts:
- Creamy Lemon Pie
- No-Bake Cheesecake
- Lemon Berry Trifle
- Peanut Butter Pie
- Dirt Pudding Dessert (so fun for kids!)
- Strawberry Shortcake
7-Ingredient Key Lime Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 10-12 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This tangy-sweet key lime pie is deliciously simple with an extra thick and nutty crust. You need just 3 ingredients for the filling, and be sure to refrigerate the pie for at least an hour before slicing and serving.
Ingredients
Graham Cracker Macadamia Crust
- 11 (about 160g) full-sheet graham crackers
- 1/2 cup (62g) salted macadamia nuts (I use roasted)
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Filling + Topping
- 28 ounces (two 14-ounce cans/793g) full-fat sweetened condensed milk
- 1 cup (240ml) key lime juice
- 4 large egg yolks*
- 1 teaspoon key lime zest
- garnish: lime zest, quartered lime slices, macadamia nuts, whipped cream, or meringue topping
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust. Use medium pressure—simply pat down until the mixture is no longer crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart when you slice into the pie. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust.
- Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired.
- Store leftovers in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months; thaw overnight in the refrigerator.
- Special Tools (affiliate links): Food Processor or Chopper | Glass Mixing Bowl | 9-inch Pie Dish | Zester | Citrus Juicer | Whisk
- Graham Cracker Crust: If you purchase graham cracker crumbs, you need 1 and 1/3 cups (160g) for this recipe. Even though they are already crumbs, you can still pulse with the nuts. If you want to skip the nuts, use this graham cracker crust recipe instead and pre-bake for 8 minutes.
- Can I Use Regular Limes Instead? Yes, you can make this pie with regular lime juice and lime zest.
- Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice.
- Leftover Egg Whites: Here are all my recipes using just egg whites, or you can make a meringue topping for the pie.
- Key Lime Bars: Here is my recipe for key lime pie bars. I add some cream cheese to that filling so the bars hold their shape well.
- Non-US Readers: Don’t have graham crackers where you live? Use 180g ground digestive biscuits instead (about 12 biscuits), with the same amount of nuts and butter, and add an extra Tablespoon (12g) of sugar. Pre-bake for 10 minutes.
Do you think fresh Persian limes (all we have) or bottle key lime juice is better?
Hi Diane, you can use bottled key lime juice, or you can use your limes if you prefer but the taste will be slightly different.
I used a 9” pie plate, but it’s too much crust and filling for my pie plate. I’m wondering, should I have used a 9.5” pie dish? I’m frustrated because I have numerous 9.5 pie plates, but used this one as the recipe called for. I noticed the link for the pie plate that is referenced above is actually 9.5”. This is an important detail and should probably be noted.
I tried this recipe a couple yrs ago and don’t remember it being so sweet. The crust is perfect, but I found the filling too sweet. I know there is no added sugar in the filling, it’s just the sweetened condensed milk. Do you have any other alternative options for the pie filling?
Hi MJ, key limes are sweeter than regular limes. If you’d like to try this again with regular limes, you could give that a try!
Any thoughts about coconut oil over butter for crust
Should work fine, Lola!
I’ve made this pie a couple of times before, and i’m making it again for a late Pi Day competition! This recipe is absolutely amazing (if this wasn’t for a contest I would eat half of it in one sitting haha) I highly recommend this, and it’s super easy to make as well!
I made this pie for Pi day (along with yoru French Silk pie) and got rave reviews. It is a hit every time I make it!
So glad to hear this, Dana!
How much cream cheese do you add?
Hi Pat, this recipe does not call for cream cheese.
The macadamia nuts in the crust are a nice touch! But if expediency is your goal with the Nellie & Joes, then why not just use a store bought graham cracker crust? Why not? Because a store bought crust won’t taste as fresh or as good as your own – that’s why not. Same reason you should “spend 100 years juicing 500 tiny key limes yourself” (it really only takes about 20 minutes to get a cup of key lime juice from a pound of key limes). Freshly squeezed juice is sooooo much better than the bottled stuff. Otherwise . . . nice recipe!
My family loves this recipe! Because my granddaughter is diabetic and Celiac I used a store-bought gluten free graham cracker crust (this comes in a smaller pie dish), baked it the 8 minutes of the recipe, and followed the rest of the recipe exactly. It makes enough for 2 small pies. I estimate that each slice is 45 carbs. With an added sugar free whipped topping it makes a delicious dessert all of us can enjoy. I serve one pie at dinner, then send the other one home with my family to enjoy another day. Thank you for such an easy and delicious dessert! It’s especially nice to serve with a fish dinner.
This is just so delicious loved by all the family.
My pie isnt setting. Why?
Hi Sam, Did you use sweetened condensed milk (not a lower sugar or fat version)? Using anything else will prevent the filling from setting properly.
First recipe I’ve tried here that didn’t work. I followed exactly as written but as of right now it’s been in my oven for 45 minutes and hasn’t set up. I’ve read and reread the recipe and I did it exactly as written. I don’t know what I did wrong, it seems like most people here didn’t have the same issue.
Hi Lindsay, are you using a smaller pie dish by chance, and so the filling is thicker? When done, it will still be a little jiggly in the center and it will set as it chills.
Excellent recipe so easy to make I did omit the macadamia nuts and the pie received nothing but praise I will definitely make this recipe again
Mine didn’t set up. I think there is about three times more lime juice than there needs to be, and that’s why the texture is so runny and never set up.
Can I use pine nuts in place of the macadamia nuts in this recipe?
Hi Stephanie, we haven’t tested it, but please let us know if you do.
can I used roasted macadamia nuts that are also salted?
Hi Kathy, sure can!