Enjoy the tangy and sweet flavors of this classic Key Lime Pie, a beloved dessert hailing from the Florida Keys.

With its creamy lime-infused filling nestled in a crunchy crust and topped with a light meringue, this pie offers a refreshing finish to any meal.

Easy American Key Lime Pie Recipe: A Creamy, Zesty Treat You’ll Crave

Let’s dive into a truly irresistible dessert: a smooth, tangy, and incredibly easy American Key Lime Pie. This version is as simple as it is delicious—creamy, vibrant, and perfect for anyone who adores a citrusy finish!

This pie is a hit at home, especially with my kids. They always say the lime curd tastes better than the usual lemon curd—it’s less sharp, more fragrant, and honestly, they’re absolutely right.

There’s something about the zest and smoothness of lime that makes every bite feel refreshing and indulgent.

Personally, I’m a big fan of lime. There’s never a time when I don’t have some in the kitchen.

It’s the hero of my daily detox water—just fresh lime slices and mint. So simple, yet so incredibly satisfying. I sip on it all day long!

As for my husband? He’s more into the classic lemon tart—but without the meringue : la tarte au citron meringuée.

Though I admit, I often save egg whites in the freezer to whip up a batch of crisp little meringues or a dreamy pavlova for the kids.

This Key Lime Pie brings everyone to the table, each for their own reason. Whether it’s the silky lime filling, the buttery crust, or the nostalgia it brings—this pie has a way of making moments just a little more special.

Close-up of a homemade Key Lime Pie in a glass pie dish, topped with beautifully toasted meringue swirls and fresh lime zest, surrounded by fresh limes, mint leaves, a blue cloth, and a cup of espresso in the background — Easy key lime pie recipe

Key Lime Pie Ingredients: What You Need for a 22 cm Dreamy Dessert

Here’s everything you’ll need to create this luscious 22 cm (9-inch) Key Lime Pie with a crunchy crust, silky lime filling, and airy meringue topping.

Each ingredient plays a key role in bringing the perfect balance of sweetness, creaminess, and citrus tang.

For the Graham Cracker Crust (22 cm / 9-inch pie dish)

150g digestive biscuits – Crushed into fine crumbs. These buttery, lightly sweetened biscuits form the perfect crunchy base. You can substitute with graham crackers if you’re in the U.S.
87g unsalted butter, melted – Helps bind the biscuit crumbs and adds rich flavor.
2 tablespoons granulated sugar (optional) – Only if your biscuits aren’t sweet enough or you prefer a sweeter crust.

For the Creamy Key Lime Filling

3 large egg yolks – The base of the filling, giving it richness and silky texture.
1 can (approx. 397g) sweetened condensed milk – Adds the classic creamy sweetness and helps the filling set without gelatin.
Zest of 3 key limes – Provides aromatic citrus oils that add a burst of fresh lime flavor.
125ml freshly squeezed key lime juice – The star ingredient! Tart, floral, and refreshing. You can substitute with regular lime juice if key limes aren’t available.
100ml crème fraîche – For added creaminess and a subtle tang. You can also use sour cream or heavy cream if preferred.

For the Light Meringue Topping

2 large egg whites – Whipped to soft peaks, these create the base for the airy meringue.
80g granulated sugar – Helps stabilize the meringue and adds that perfect sweetness.
1 pinch of salt – Enhances the flavor and stabilizes the egg whites when whipping.

Overhead view of a beautifully decorated Key Lime Pie in a glass pie dish, topped with elegant swirls of toasted meringue, fresh lime zest, and mint leaves. Surrounded by fresh limes, a wooden citrus reamer, a cup of coffee, and a blue cloth on a marble surface — the best key lime recipe

Step-by-Step Instructions: How to Make the Perfect Key Lime Pie

Follow these easy and detailed steps to bake a flawless Key Lime Pie with a crunchy biscuit base, smooth lime filling, and a cloud-like meringue topping. Whether you’re a beginner or a seasoned home baker, this guide will walk you through the process from crust to final torch!

Step 1: Make the Crust

Crush the biscuits:
Use a food processor, blender, or Thermomix to finely crush the digestive biscuits (or graham crackers) until they resemble sand.
Mix with melted butter:
Transfer the crumbs to a mixing bowl. Add the melted butter and sugar (only if your biscuits aren’t sweet enough). Stir with a spatula until the mixture is well combined and resembles wet sand.
Press into your tart pan:
Lightly grease a 22–23 cm (9-inch) pie dish. Pour the crumb mixture in and press it evenly into the bottom and up the sides of the dish. Use the flat bottom of a small glass or mortar to pack it firmly and create a smooth, even base.
Bake the crust:
Preheat your oven to 180°C (350°F). Bake the crust for 10 minutes until slightly golden and set. Remove and let it cool completely while you prepare the filling.

Step 2: Make the Key Lime Filling

Mix the creamy base:
In a large mixing bowl, combine the egg yolks, lime zest, crème fraîche, and sweetened condensed milk.
Whip it up:
Use an electric mixer and beat the mixture on high speed for about 2 minutes until smooth and creamy.
Add the lime juice:
Slowly pour in the key lime juice and mix again until fully incorporated. The filling will thicken slightly—this is perfect.
Fill the crust and bake:
Pour the lime cream into the cooled crust and smooth the top with a spatula.
Bake again:
Return the pie to the oven and bake at 180°C (350°F) for 15 minutes. The center should be just set with a slight jiggle.
Cool and chill:
Let the pie cool at room temperature, then refrigerate for at least 3 hours (or overnight) until fully set and chilled.

Step 3: Make the Meringue Topping

Whip the egg whites:
In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Whip using an electric mixer until soft peaks form.
Add the sugar gradually:
Slowly sprinkle in the sugar, a spoonful at a time, while continuing to whip. Beat until stiff, glossy peaks form.
Decorate the pie:
Spoon the meringue into a piping bag fitted with a star or round tip. Pipe decorative swirls or peaks over the top of the chilled pie.
Torch the meringue:
Lightly toast the meringue using a kitchen torch until golden brown. Be careful not to burn it—just a light caramel color is perfect.
Finish with lime zest and serve:
Sprinkle over some fresh key lime zest for a vibrant touch and serve immediately or chill until ready to enjoy.

Pro Tips for the Perfect Key Lime Pie Every Time

Want to make sure your Key Lime Pie turns out bakery-perfect with that luscious filling and dreamy meringue? Here are some foolproof tips to help you get it just right—whether it’s your first pie or your fiftieth.

1. Use Fresh Key Lime Juice (When You Can!) : While bottled juice works in a pinch, nothing beats the bright, floral aroma of freshly squeezed key lime juice. If key limes are hard to find, regular limes are a great substitute—just aim for fresh over bottled!

2. Don’t Skip the Zest : The zest of the lime contains essential oils that pack a ton of citrus flavor. It gives the pie a fragrant edge and adds depth to the creaminess. Use a microplane for the best results, and zest only the green layer—avoid the bitter white pith.

3. Pack the Crust Firmly : To avoid a crumbly crust, press the biscuit mixture firmly into the pie dish, especially up the sides. Use the bottom of a glass or measuring cup to smooth it out evenly and ensure it holds together after baking.

4. Watch the Baking Time : Your pie is ready when the center is just set—it should still have a slight wobble. Overbaking can lead to cracks in the filling or a rubbery texture, so keep an eye on it during those final minutes.

5. Chill Thoroughly Before Serving : Let the pie cool at room temperature first, then chill in the fridge for at least 3 hours. This helps the filling set beautifully and gives you cleaner slices.

6. Use Room-Temperature Egg Whites for Meringue : Room-temp egg whites whip up faster and to greater volume. For glossy, stable meringue, make sure your bowl is totally clean and dry, and add sugar slowly.

7. Torch with Care : If using a kitchen torch to toast the meringue, hold it a few inches away from the pie and keep it moving to avoid burning. Don’t have a torch? A quick flash under the broiler works too—just watch it closely!

8. Make It Ahead : This pie is even better the next day. You can bake the crust and filling a day ahead, and top it with fresh meringue just before serving for the best texture.

9. Dress It Up : A few extra lime curls, mint leaves, or thin lime slices can turn your pie from homemade to showstopper with almost no effort!

Other desserts to try

Zesty and Creamy Key Lime Pie Recipe – A Refreshing Citrus Dessert You’ll Love

Enjoy the tangy and sweet flavors of this classic Key Lime Pie, a beloved dessert hailing from the Florida Keys.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 20

Course desserts

Servings 8 portions

Calories 460 kcal