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A slice of key lime pie on a plate on a pink background.

Easy Key Lime Pie Recipe

Course Dessert
Cuisine American
This Easy Key Lime Pie Recipe creates an irresistible pie that is the perfect balance sweet with just enough tart. The creamy and refreshing lime filling is deliciously paired with a graham cracker crust, for a dessert your friends and family will rave about!
Prep Time 20 mins
Cook Time 30 mins
Total Time 3 hrs 50 mins
Servings 8 servings


  • 1 graham cracker pie crust
  • 1 cup fresh key lime juice
  • 2 tbsp key lime zest
  • 2 14oz cans sweetened condensed milk
  • 1/2 cup sour cream
  • 2 egg yolks
  • 1/4 cup powdered sugar


  •  Preheat the oven to 350 F degrees.
  • Using an electric mixer, combine the key lime juice, zest, sweetened condensed milk, sour cream, 2 egg yolks, and powdered sugar in a large bowl and mix well. Pour the filling into the graham cracker crust.
  • Bake at 350 F degrees for 15 minutes.  It should wiggle just slightly in the center when you give it a little shake. If however the pie is very jiggly, leave it in and check it every 5 minutes. 
  • Remove the pie from the oven and allow it to cool to room temperature.  Then refrigerate the pie for at least 3 hours to allow it to fully set up. Serve with whipped cream and lime zest or lime slices if desired. 


Fresh really is best! This pie turns out much better with fresh lime juice. If you can't find key limes though, I highly recommend Nellie & Joes Key West Lime Juice.
If the pie is still a little jiggly when shaking after baking for 15 minutes, give it an additional five minutes in the oven. If it is just ever so slightly jiggly in the middle, go ahead and pull it out. The heat from the pie will help it finish cooking, even once removed from the oven.
Cover the key lime pie with plastic wrap or aluminum foil,and it will keep in the fridge for 2-3 days. Or you may keep it frozen for up to a month if tightly wrapped.
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