Easy Key Lime Pie

8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Easy Key Lime Pie with just six ingredients, the entire recipe is done and ready to cool in just 15 minutes. A perfect summer dessert!

Summer desserts like Easy Fruit SaladMixed Berry Pie and Easy Strawberry Shortcake are all fun fruit flavors you can enjoy but none will be ready as quickly as this pie!


Easy Key Lime Pie has been a dessert I’ve been making since I moved into my first apartment – mostly because it is so easy to make that it is pretty much fail-proof. I’ve made it so many times I actually don’t even reference the recipe anymore because I’ve made it so many times.

Lime Juice vs. Key Lime Juice

Most of the reason the recipe is so easy is the Key Lime Juice which comes from Key West, Florida. I remember the first time I was making it I went into Whole Foods and gathered about thirty key limes in a bag, weighed it and winced at the price I was about to spend.

Key Lime Pie is popular all summer long, during the holidays (especially Easter) and if you freeze wedges with a popsicle stick it can be a year round dessert your whole family will love.

Then I came across bottled Key Lime Juice which has enough in it for making the pie at least twice (and a bit left over for some great limeade) and almost every grocery store I’ve ever been to carries this key lime juice.

Regular limes are not a good substitute for key limes in this recipe so I do not recommend you using them. If fresh key limes are not available in your store take a leap of faith and buy the bottled juice I use. I’ve been using it for over 10 years and clients, family and friends have raved about this recipe being the best key lime pie recipe they’ve ever eaten.

You don’t even need an electric mixer to make the filling, just a whisk. The only thing you may need it for is if you have some heavy cream you’d like to turn into fresh whipped cream or if you’d like to turn the recipe into a Key Lime Meringue pie and you want to beat egg whites  until stiff peaks form.

If you do make a meringue topping, lightly smooth it in a mound over the top of your key lime filling and bake for 5 additional minutes.

The pie filling takes less than 3 minutes to make and with less than 10 minutes of cook time you will spend almost no time at all making this American comfort food dessert.

Whole Key Lime Pie in pie plate

Ways to enjoy Key Lime Pie:

  • Make them into mini pies in muffin tins.
  • Cut into wedges, add a popsicle stick and freeze. Best popsicle EVER.
  • Dip the wedges in melted chocolate (go bittersweet!) and then freeze. Best popsicle EVER.
  • Top with my homemade Strawberry Shortcake Ice Cream crumb topping (all natural)
  • Add chopped strawberries to the top before baking.
  • Make it in an 8×8 square pan and cut into Key Lime Bars
  • The filling can also be turned into an ice cream if churned in an ice cream machine.

Key Lime Pie Troubleshooting:

  • The most important thing to remember about it is that the pie should not brown.
  • As soon as the time is up and you see the tiniest of bubbles you are done!
  • Using a pre-made graham cracker crust will not hold up to slicing because it doesn’t contain enough melted butter, I highly recommend making your own Graham Cracker Crust.
  • Hand squeezing key limes will take a very long time, I used bottled key lime juice and quality is unaffected in this recipe.
  • Top with Easy Whipped CreamHomemade Cool Whip or Vanilla Ice Cream.
  • You need just under 3 14-ounce cans of sweetened condensed milk in the recipe. You can save leftovers for sweetening coffee or any other drinks you’d add simple syrup to.
  • You can top the pie pan with lime wedges, lime slices or even lime zest before serving.

Slice of Key Liume Pie with whipped Cream

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Easy Key Lime Pie

Easy Key Lime Pie with just six ingredients in 15 minutes. A perfect summer dessert thats sweet, tart and buttery!
Yield 8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups graham cracker crumbs , (one packet from a box of 3 packets)
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter , (melted)
  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice


  • Preheat the oven to 375 degrees.
  • Mix graham cracker crumbs, sugar and butter well. Press mixture into an 8 inch pie plate.
  • Bake for 7 minutes. While the crust is baking, make the filling.
  • In a bowl, combine condensed milk, sour cream, lime juice and add to the crust.
  • Put it back in the oven for 5 to 8 minutes until you start to see the smallest of bubbles forming.
  • Do not let the pie brown.
  • Cool before serving.


Calories: 576kcal | Carbohydrates: 85g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 336mg | Potassium: 500mg | Sugar: 75g | Vitamin A: 670IU | Vitamin C: 9.9mg | Calcium: 360mg | Iron: 0.9mg

Sliced key lime pie

Easy Key Lime Pie with just six ingredients in 15 minutes. A perfect summer dessert thats sweet, tart and buttery!
Easy Key Lime Pie with just six ingredients in 15 minutes. A perfect summer dessert thats sweet, tart and buttery!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Thank you Sabrina! This is the best pie, I’ve made it lots of times since I found your recipe. Everyone loves it. So easy to make too. Heavenly!!! <3

  2. Hi! I have a question! In the narrative, i’m told i’ll need just under 3 14-oz cans of sweetened condensed milk. The recipe says 3 cups, which would be 24 ounces which is just under 2 cans. What am i missing?
    Thank you

  3. Great recipe! I used pre made pie crust and buttered it before pre baking the crust. It hardens and serves as a perfect base for this perfect recipe! ??

  4. This key lime pie is phenomenal. Literally everybody who ate it could not get enough. My mom said it was literally the best she’s ever had. Make and enjoy this super easy and even more delicious pie!

  5. I made it with a store-bought pie crust (not a fan of graham cracker crusts), and it turned-out perfect! I made the filling exactly as instructed, and baked as instructed until the bubbles just started to form. The consistency is perfect!

    1. Nothing wrong with a store-bought crust. Makes it that much easier and faster to enjoy! 🙂 So glad you liked it!

    1. I waited until the little bubbles started to show as instructed which was a few minutes longer than expected, but I wasn’t using the graham cracker crust.

  6. Great pie and so easy to make. I love the simplicity of your recipes and have never been disappointed. Thank you for sharing your talent!

  7. This is the exact pie that they serve at a restaurant in Key Largo and I accidentally found it! They are known for their world famous key lime pie. They used to ship it around the globe overnight on dry ice for like $100. I know because I used to work there. We would serve it frozen because it would be too soft refrigerated. This is the pie!! I moved back to central Florida over 4 years ago and I haven’t had an even close resemblance until now!! Soooooo glad I found this recipe!

  8. 15 minutes – golly! Can’t beat that, I’ll definitely have to try that next time I’m in a pinch and need dessert

      1. I did the same conversion calculation before I headed out to buy the sweetened condensed milk & ingredients. Since cans were sold in 14 oz, I bought 2, thinking that combined the 28 oz would be more than enough. Instead of measuring out 3 cups, I measured out the extra 4 oz from the 2nd can that I wouldn’t need, assuming it would leave behind 10 oz in the can. But after pouring out 4 oz, I was left with under half a can, so I poured the remaining milk into a measuring cup to double check & it didn’t even fill an 8 oz measuring cup…so very confused. Since measurements matter when baking. Read online that the milk ounces is by weight, not fluid oz. So wish this was clearer.

        Scrambling to borrow a 3rd can now to be able to pour out 3 full cups, but seems like a lot of sweetness. Always as it goes for me when I think I can just whip up a 15 minute dessert!

  9. Can’t wait to make this. Do you have any menu suggestions that would pair nicely with this dessert? I’m thinking of making shrimp and grits with either tasso ham or andouille sausage. I’m curious to get your thoughts! Thanks in advance.

  10. This looks perfect. And I like the idea of making it in 15 minutes. Not sure if I can achieve that though! Still, I’ll try. Thanks for sharing the recipe.

  11. This reminds me of our favorite vacation treat – key lime pie on a stick from a street vendor at the beach. This recipe is so quick and easy that I could whip it up on a school night… and I just might! Thank you!

    1. Yes! We have enjoyed it on a stick in Florida too. It was such a unique way to eat it that it stuck with me.

  12. I love key lime pie and this version looks just perfect! I wish I could have a slice right about now!

  13. I have been obsessed with key lime pie since I visited the Florida Keys a LONG time ago! 🙂 And yes- bottled key lime juice is key, lol.

  14. Oh my gosh. YES! I love that you made a huge thick layer of filling. Too many key lime pies are skimpy when it comes to that!

    1. What a great and simple recipe to have! Going to make this for a BBQ that my wife and I are attending later in the month! Should be a hit!

      Thanks ?

      I’ll keep you posted after the BBQ!

      Phil ???

  15. I love key lime pie. This one is sheer perfection. Great tips too. I have a sudden craving for key lime pie. In a big, bad way.

  16. Sabrina, this looks absolutely amazing!! What a fantastic easy dessert & perfect for summer!!

  17. wow….it looks simple to make! definitely will give a try. On my waiting list to make now! thx for sharing