If you’ve ever fallen for a slice of the iconic Publix key lime pie recipe and thought, “I wish I could make this at home,” well, you’re in the right place. This version captures everything key lime pie lovers adore about key lime pie: a smooth, creamy citrus filling with the perfect balance of tart and sweet, and a buttery graham cracker crust, topped with sweet whipped cream.
It's easy enough for a weeknight but impressive enough for any summer gathering, and bonus: it's the perfect make-ahead dessert. (I love those, don't you?!)
Before we moved to Charleston (and after we lived in Birmingham), we called Florida home and ventured down to The Florida Keys a time or two. One must-visit stop, both on the way down and on the way back, was Mrs. Mac's in Key Largo to get a slice of key lime pie and some of the best fried seafood around.
After trying that pie, I knew I had to create it at home. This is my take on Mrs. Mac's version as well as the one you can get from the bakery at the Publix--the grocery chain that's another Florida staple.
You'll find out why this recipe is a keeper—not only because it’s reliable and crowd-pleasing, but also because it's so easy to make. It uses simple ingredients including pantry staples, a dollop of sour cream for richness, and the brightness of key lime juice (bottled or fresh work great).
Whether you’re making it for Sunday dinner, a cookout, or just because it’s pie o’clock, this is a dessert you'll make again and again.
Serve it as the grand finale of my crab cake or barbecue shrimp recipes, with fresh tomato pasta salad, and grilled street corn, of course, and I promise you'll have some really happy guests. Or, take it to the neighborhood potluck along with a batch of my strawberry rum rita to celebrate summer. Either way, you can't go wrong.
Ready to make it? Me too!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- graham cracker crumbs
- light brown sugar
- unsalted butter
- kosher salt
- sweetened condensed milk
- sour cream
- egg yolks
- lime zest
- key lime juice
- sweetened whipped cream, key lime slices, and lime zest for garnish
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get baking!
- First, pulse the graham cracker crumbs, brown sugar, butter, and salt in a food processor until the mixture resembles sand.
- Then, press the crumbs on the bottom and up the sides of a 9- or 10-inch pie pan, using a measuring cup to pack the crumbs. Bake at 350°F for 10 minutes or until set. Remove from the oven and let cool completely.
- Meanwhile, whisk together the sweetened condensed milk, sour cream, egg yolks, lime zest, and lime juice in a medium bowl.
- Finally, spread the filling into the prepared crust and bake for 15 minutes or until the filling is set. (It should be jiggly in the center.) Remove the pie from the oven and let cool completely. Refrigerate at least 4 hours or overnight. Cut into wedges and garnish with whipped cream, lime slices, and lime zest.
Hint: If you're using a 9-inch pie plate (like I did), you'll want to create a "dam" with the graham cracker crumbs. I press the crumbs up a little over the rim of the pie plate using a measuring cup and my fingers. Creating this lip will help contain the key lime pie filling.
Substitutions
Check out these simple ingredient substitutions in case you need to make some swaps:
- Graham cracker crumbs - Instead of already crushed graham crackers, you can use whole graham crackers and crush them yourself (the food processor works great.) To get 1 ¾ cups, you'll need about 12 whole graham cracker sheets.
- Key lime juice - It takes a LONG time to get 1 cup of fresh key lime juice so I usually use the bottled version (Nellie and Joe's brand). If you want to use fresh juice--and don't have a ton of time on your hands--regular lime juice works great too. They are more tart than key limes but taste just as delicious.
- Sour cream - Plain Greek yogurt is a great swap for sour cream.
- Butter - If all you have is salted butter, that will work too! Just omit the salt from the recipe.
- Light brown sugar - I like the subtle molasses flavor of light brown sugar for this recipe but if you want more of a punch, go for dark brown sugar.
Variations
Want to change things up? Here are more ways to tweak this recipe:
- Key Lime Pie with Biscoff Crust - Instead of graham cracker crumbs, crush Biscoff cookies to make the crust.
- Coconut Key Lime Pie - Add ½ cup shredded coconut to the crust or topping for a tropical twist.
- Frozen Key Lime Pie - Freeze the pie instead of refrigerating, then serve slightly thawed for a refreshing frosty dessert.
- Meringue-Topped Key Lime Pie - Top the pie with meringue instead of whipped cream for an impressive presentation.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- liquid measuring cup
- microplane zester
- food processor
- medium mixing bowl
- whisk
- 9- or 10-inch pie dish
Storage
To refrigerate, store covered in the fridge for up to 4 days.
To freeze, wrap the pie (or individual pie slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Tasty Tip
Don't over-bake the filling. The center should still jiggle slightly—carryover heat finishes the job as it cools.
Frequently asked questions
Yes! Key limes tend to be a little sweeter and have more of a floral flavor than Persian limes so you may notice a difference, but it'll still be delicious.
Absolutely! While homemade tastes best, a pre-made graham crust is a great shortcut. Note that for this recipe, you may have more filling than will fit in a pre-made crust
Adding sour cream to the filling helps balance the tang of the key lime juice and it makes the pie super creamy.
It may not have been packed tightly enough or was underbaked. Use a measuring cup to press firmly and bake the crust until lightly golden. You can also add a little extra melted butter next time.
This is a sign of over-baking. Remove the pie as soon as the center is slightly jiggly.
Related
Looking for other blue ribbon recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this delicious pie:
🍽Get the recipe
The Best Key Lime Pie with Graham Cracker Crust
Equipment
- dry measuring cups
- liquid measuring cup
- microplane zester
- food processor
- medium bowl
- whisk
- 9- or 10-inch pie plate
Ingredients
- 1¾ cups graham cracker crumbs (about 12 whole graham crackers)
- ⅓ cup firmly packed light brown sugar
- ⅓ cup unsalted butter, melted
- ¼ teaspoon kosher salt
- 2 (14-ounce) cans sweetened condensed milk
- ½ cup sour cream
- 4 large egg yolks
- 1 tablespoon lime zest, plus more for garnish
- 1 cup key lime juice (such as Nellie and Joe's)
- Sweetened whipped cream or whipped topping for garnish
- Key lime slices and lime zest curls for garnish
Instructions
- Preheat the oven to 350°F. Combine the graham cracker crumbs, brown sugar, melted butter, and salt in a food processor. Pulse until the mixture resembles slightly wet sand.
- Pour the crumbs into the bottom of a 9- or 10-inch pie plate. Press the crumbs firmly onto the bottom and up the sides using a dry measuring cup to pack. Bake the crust for 10 minutes or until the crust is golden and set. Remove from the oven and let cool completely.
- Meanwhile, whisk together the sweetened condensed milk, sour cream, egg yolks, lime zest, and lime juice in a medium bowl.
- Pour the filling into the cooled crust.
- Bake for 15 minutes or until the filling is set. (The filling will still be jiggly in the center once you lightly tap the pan.) Remove the pie from the oven and let cool completely. Refrigerate for 4 hours or up to overnight.
- Remove the pie from the refrigerator and cut into slices. Garnish the pie with whipped cream, key lime slices, and lime zest, if desired.
Notes
- Use a Measuring Cup to Pack the Crust: This ensures a firm, even base that won’t crumble when sliced.
- Don’t Over-bake the Filling: The center should still jiggle slightly when you tap the pan—and carryover heat finishes the job as it cools.
- Zest Lime Before You Juice: If you are squeezing fresh juice instead of bottled, it’s nearly impossible to zest after juicing, so do it first while the limes are whole.
- Cool Completely Before Refrigerating: Warm filling can cause condensation if the pie is covered and then refrigerated while still hot. Cool to room temp first for the best texture.
- Chill Overnight for Best Slice-ability: The pie firms up beautifully after a longer period of time in the fridge and is much easier to slice.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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