Key Lime Pie

Tested & Perfected Recipes

Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

I use Persian limes, otherwise known as ordinary supermarket limes, to make my “Key lime” pie. Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they’re so tiny that you’d need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it’s easier to make.

What You’ll Need To Make Key Lime Pie

ingredients for key lime pie

  • You’ll need 8 to 10 limes total for this recipe. Choose plump limes that give a little when you squeeze them; they will be easier to juice. You should get about 2 tablespoons of juice from each lime. Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward.
  • Sweetened condensed milk is canned milk from which water has been removed, and sugar has been added. Be sure not to confuse it with evaporated milk, which is usually sold right alongside.
  • With no eggs, it may be hard to believe that this pie will set, but have faith — it will.

How To Make Key Lime Pie

Step 1: Make The Crust

brown sugar, graham cracker crumbs and butter in mixing bowl

Combine the graham cracker crumbs, brown sugar and melted butter in a mixing bowl. Stir with a fork first, and then your hands until the mixture is well combined.

mixed graham cracker crust in mixing bowl

Using your fingers and the bottom of a measuring cup or glass, press the crumbs firmly into the bottom and up the sides of a 9-in deep-dish pie pan. The crust should be about 1/4-in thick. (Hint: do the sides first.)

pressing the graham cracker crust into pie pan

Bake the crust for 10 minutes, or until lightly browned. Then let the crust cool a bit while you make the filling.

baked crust

Step 2: Make the Filling

Begin by zesting the limes.
zesting the limes

It’s best to use a rasp grater, which is a long, skinny tool that works well for grating hard cheeses and zesting citrus.
juicing the limesJuice the limes using a citrus reamer, then combine the juice with the sweetened condensed milk, yogurt, and lime zest.

yogurt, lime juice, lime zest, and condensed milk in mixing bowl

Whisk to combine.

whisked key lime pie filling in mixing bowl

Pour the filling into the cooked graham cracker crust.

key lime pie filling poured into crust

Bake for about 15 minutes, or until the filling is almost set.

cooked key lime pie

Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

Step 3: Make the Topping

whipping cream in mixer

In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. (Alternatively, the cream can be beaten by hand with a whisk.) Top the chilled pie with whipped cream and decorate with lime slices and zest.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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Key Lime Pie

Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.

Servings: 8 to 10
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

For the Crust

  • 1-1/2 cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
  • 1/3 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted

For the Filling

  • Two 14-oz cans sweetened condensed milk
  • 1 cup plain Greek yogurt (2% or whole milk)
  • 1 tablespoon grated lime zest
  • 3/4 cup fresh lime juice

For the Topping

  • 1 cup cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lime zest
  • 8 to 10 thin lime slices

Instructions

For the Crust

  1. Preheat oven to 375 °F and set an oven rack in the middle position.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
  3. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

For the Filling

  1. Lower the oven temperature to 350°F.
  2. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

For the Topping

  1. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
  2. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
  3. Note: The nutritional information was calculated using 2% Greek yogurt.

Nutrition Information

Powered by Edamam

  • Serving size: 10
  • Calories: 481
  • Fat: 24 g
  • Saturated fat: 14 g
  • Carbohydrates: 60 g
  • Sugar: 54 g
  • Fiber: 0 g
  • Protein: 10 g
  • Sodium: 183 mg
  • Cholesterol: 76 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Followed this recipe to a T. The filling was delicious. My husband said it tastes even better than Joe’s Stone Crab in Miami. And they’re famous for their pie. But! The crust was where I encountered a problem. I followed the recipe exactly, like I said. But the crust completely disintegrated when I cut into it. It was as if I never baked it, which I did. Maybe it needed more butter? I’ll try that next time I guess.

    • — Christine on August 6, 2020
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    • Hi Jenn! Would I be able to make this recipe as individual desserts in ramekins?

      • — Nicole on August 8, 2020
      • Reply
      • Sure, I think you could get away with it. I’d love to hear how they turn out!

        • — Jenn on August 8, 2020
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  • Just wanted to let everyone know this pie is absolutely delicious – MUCH better than those made with the bottled juice and eggs. It was cool how the filling thickened up so much when we added the lime juice 🙂 my partner’s mom adored it. I saw the note stating to add filling the day of or the crust will be soggy, but I finished baking the pie and chilled it 24h in advance and it was totally fine and not soggy. I also browned the butter in the crust for a notably toasty nutty flavor. Thanks!

    • — ARL on August 5, 2020
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  • I just finished making this the evening before presenting it as an anniversary gift to my husband. He LOVES key Lime pie but has been unimpressed with the selection here in Canada. I’m thinking this may be a nice surprise as a result; however, I see that you said to make it the day of. This concerns me greatly as we won’t be consuming it until the following evening, nor can we eat an entire pie between the two of us, so I truly hope it will still taste great by tomorrow, can either hold up for multiple days or be frozen..yikes. I’m wondering how the grocery stores are able to sell frozen versions…hmm. I may post an update to let others know if it was still yummy after delayed consumption and storage ‘pitfalls’.

    • — Melissa on August 5, 2020
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  • so easy and delicious!! I followed the recipe exactly!

    • — Kim on August 3, 2020
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    • Do you have to leave it in a fridge for 3 hours?

      • — Charie on August 4, 2020
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      • Yes, I definitely recommend at least 3 hours.

        • — Jenn on August 5, 2020
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  • Amazing key lime pie! I only used 1.5 cans of condensed milk as it was sweet enough for us, and added a bit more greek yogurt. Delish!!

    • — Briarley on August 2, 2020
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  • can i freeze this pie with the whipped cream already on it?

    • — amy on August 2, 2020
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    • Hi Amy, While I don’t think this is the kind of thing that I’d suggest making ahead and freezing with or without the whipped cream, if you have leftovers, you may be able to get away with freezing them (please keep in mind I haven’t frozen it myself).

      • — Jenn on August 3, 2020
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  • Delicious pie! I added about 25% more lime as my family likes it really tart. Love the yogurt instead of sour cream.

    • — Lesli on July 31, 2020
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  • Absolutely delicious; has the perfect balance of sweet and tart. Followed directions exactly (easy peasy) and results were perfect. Made it in a deep dish pie pan which left plenty of room for a generous amount of whipped cream to be piped along the edge of the crust. This recipe is a keeper!

    • — Carol on July 30, 2020
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  • Hi Jen! This pie is amazing as is( I last made it for Father’s Day) but I need some guidance on making the crust gluten -free for a friend’s upcoming birthday!! Do you think gluten- free graham crackers would do the trick ? The texture of the pie and the crust is what makes this recipe so good and I don’t want to compromise the end result!! Thanks so much

    • — Ellen on July 29, 2020
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    • Hi Ellen, I think gluten-free graham crackers will work nicely here. Hope your friend enjoys!

      • — Jenn on July 29, 2020
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  • Excellent idea! I live in Florida and have always made Key Lime Pie..but you are correct sometimes it’s very difficult to find key limes even for us Floridians. I make mine a bit different, I use eggs and put a high meringue top on it and bake it. I can’t wait to try it with Persian limes. Thank you for the suggestion.

    • — Susan on July 29, 2020
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  • I had been craving key lime pie for a few weeks so made this tonight for a small gathering. It was a massive hit! Just wondering if it might be possible to add more Greek yogurt and reduce the condensed milk to cut back on the sugar…

    • — Julie Hanson on July 29, 2020
    • Reply
    • I don’t recommend it, Julie. I’m sorry!

      • — Jenn on July 30, 2020
      • Reply
  • Hi Jenn! I’m so looking forward to baking this recipe!

    Is there anything that I substitute 1 can of condensed milk with? I’m worried about the sugar content because 2 cans of sweetened condensed milk is quite a lot

    • — See on July 28, 2020
    • Reply
    • Hi See, Unfortunately, you really need both cans of sweetened condensed milk. I’m sorry!

      • — Jenn on July 28, 2020
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  • This pie was just outstanding! We’ve had lots of key lime pie in Florida, and this was certainly as good as anything we’ve had there. The only problem is one pie isn’t enough for 8 people. They always want more. It’s more like 5 people because everyone loves it so much. I loved the pre-baked crust to prevent sogginess. So good!

    • — Snibb on July 28, 2020
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  • This recipe isn’t limey enough. It’s also a little too sweet. It’s an OK pie, just too sweet.

    • — Mava Henley on July 24, 2020
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  • Absolutely delish! This pie was not only beautiful, it was so creamy and delish. The directions were perfect and it came together very easily. A definite hit at any function.

    • — Terri Van Scheltema on July 23, 2020
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  • I have 6 little pie tart pans (6 in. in diameter) What cooking time for the crust would you recommend???

    • — Tiffy on July 23, 2020
    • Reply
    • Bake time may be a little less but not much. Hope you enjoy!

      • — Jenn on July 23, 2020
      • Reply
  • I have made this Key Lime Pie twice within a couple of weeks for celebrations with family and friends. It is the most delicious pie ever! My husband who loves key lime pie (especially from Florida) absolutely loved it. I have had to share the recipe with everyone how has tasted it. I will be trying more recipes from your site!

    • — Debbie Gullace on July 22, 2020
    • Reply
  • Good Morning, I just purchased the items for this Pie and was getting ready to make it and noticed you used regular limes and not key limes. I purchased key limes, should I do anything different when making?

    • — miranda fox on July 22, 2020
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    • No, key limes will also be fine here. Hope you enjoy! 🙂

      • — Jenn on July 22, 2020
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  • You have to make this! The taste is spot on.

    My husband “hates” key lime pie and wants me to make another one it was so good.

    I like that it’s simple. I used key limes and store bought graham crust.

    • — Chris on July 20, 2020
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  • Will key limes work?

    • — Stephanie on July 20, 2020
    • Reply
    • Sure!

      • — Jenn on July 21, 2020
      • Reply
  • I’ve made this pie twice so far: once with limes & the other time with lemons. Served with strawberries and blueberries. Both were fantastic! Great use for the forgotten bag of lemons in the back of the produce drawer 🙂 Thanks for all the delicious recipes!

    • — Kimberly on July 16, 2020
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  • Would it be ok to use Condensed coconut milk? Thanks Jenn! You are the best and I love your recipes!!!

    • — Kathy on July 14, 2020
    • Reply
    • Hi Kathy, So glad you like the recipes! I’ve never made this with condensed coconut milk, so it’s hard to say for sure – I’m sorry! Please report back how it turns out if you try it!

      • — Jenn on July 15, 2020
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      • Will do!

        • — Kathy on July 21, 2020
        • Reply
  • I made this for my wife because key lime is her favorite pie, and we devoured it. She said it was the best she’s had. The filling is incredible (not quite as tart as traditional key lime). My crust was a little dry so I wound up adding a couple of extra tablespoons of butter, and it was perfect.

    • — Rodney Blair on July 13, 2020
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  • I made this key lime pie recipe for my husband and neighbors. They absolutely loved it and said it was the best they have ever had! Many of us had visited Key West and remembered fondly the key lime pie as part of our visit. But all agreed your recipe by far was the best! Thank you for sharing. I am trying your Dad’s favorite – chocolate pie – next!!!!

    • — Vicki on July 13, 2020
    • Reply
    • 🙂 glad you enjoyed it!

      • — Jenn on July 14, 2020
      • Reply
  • Omg! This was a hit in my house!
    Great summer dessert!! Every recipe I made from here is good!

    • — Michi on July 12, 2020
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  • Key lime pie is one of my husband’s favorites but since Tennessee isn’t known for it’s key limes, I’ve never been able to make it for him. He was highly skeptical of a recipe that used regular limes but your recipes have always been so good, I decided to give it a try. He’s very glad I did. It’s as good as any either of us have ever had!

    • — Virginia K on July 11, 2020
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  • Made this today, and it was fantastic. Tons of flavor! Perfect snack on a really hot Coachella day! 🌴🌴👍

    • — Howie P on July 11, 2020
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    • This is my second time making this recipe, that’s how much we love it. So simple, very quick and extremely delicious! We cook for 6 daily and I appreciate things that can be put together without too much labor, or mise en place, but deliver on flavor. Thank you!

      • — Jennifer Seymour on July 14, 2020
      • Reply
  • Will 1.5% fat Greek yogurt work? I went to 3 stores and it’s all I can find.

    • — Loretta Marquard on July 11, 2020
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    • Sure, Loretta – it won’t be as creamy, but it will still work. Hope you enjoy!

      • — Jenn on July 12, 2020
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      • Thank you! I made it and it looked beautiful and tasted delicious! I love your recipes. Thank you for sharing them!

        • — Loretta Marquard on July 13, 2020
        • Reply
  • OMG Jenn, this is delicious! I’ve tried so many key lime pie recipes. I am now done looking, I’ve found a great recipe. Thank you! I did not use the topping because that just doesn’t seem to work for me unless the whole pie will be eaten soon. I made a raspberry glaze and drizzled over mine with each serving. Amazing!

    • — Sheila on July 10, 2020
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  • OMG!!! I swear that is the best pie ever and so easy to make. Absolutely loved it and it will be made again and again. You are the BEST and thank you fir sharing your 5 star recipes.
    Margie Santos

    • — Margie Santos on July 10, 2020
    • Reply
  • I literally just made this today and my spouse loved it. Easy and delicious. Thank you for sharing!

    • — Saundra on July 9, 2020
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  • Loved by my entire family of avowed chocoholics. And so easy to make, too! I made the mistake of adding the whipped topping right before serving; it flopped when I served it, but the pie was too delicious for the eaters to care about aesthetics. Next time (and there will definitely be a next time), I will be sure to chill the pie with the topping for an hour at least.

    • — JL on July 9, 2020
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  • Can’t wait to try. Can I make the filling a day ahead and then pour it into the crust the day of?

    • — Shawna Morgan on July 8, 2020
    • Reply
    • Yep – hope you enjoy! 🙂

      • — Jenn on July 8, 2020
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  • First time making this and it was perfect, well, it tastes perfect. Im still an amateur. Loved making this!

    • — Mike T on July 7, 2020
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  • We had this Key Lime Pie for a family dinner this July and it was the BEST Key Lime Pie any of us ever had! I had gotten your recipe in an email and I forwarded it to my daughter, who wanted to bring a dessert. Since we LOVE Key Lime Pie I thought this looked good. Well, she made it exactly as directed, said it was easy, and it looked fantastic decorated with the thinly sliced limes. She was kind enough to leave half the leftovers with us, and we just finished the last piece today. It was just as good as the first day! Love the cheesecake-like consistency and creaminess. I am making a hard copy of your recipe to add to my recipe file. I am not a baker, but your recipe, with the pictures of each step, look like something even a beginner could follow. Thank you for all the recipes you send. I have tried several and they were great, too!

    • — LAURA HAPP on July 7, 2020
    • Reply
  • I made this recipe for our Saturday date night. This is the first time I made and ate a Key Lime Pie. It was amazing! The Key Lime Pie recipe will forever be in my dessert repertoire. Forever your fan, Michelle, Edmonton, AB, Canada

    • — Michelle Davidson on July 5, 2020
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  • Hi Jenn! I made this yesterday and my entire family loved it! Thank you! Question, where did you get your pie dish from? It is so cute!

    • — Kelly on July 5, 2020
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    • Sorry, I forgot to click the stars. 😅 All of your recipes are fantastic!

      • — Kelly on July 5, 2020
      • Reply
      • Hi, I like reallly tart key lime and lemon pies. There’s alot of condensed milk, can I add more lime juice and what would you suggest the ratio be? Or
        Thanks! I’ll be making it tomorrow:)

        • — Carol on July 8, 2020
        • Reply
        • Hi Carol, I worry that adding too much more lime juice will make the pie too runny, but you could probably get away with an additional 1 to 2 tablespoons. Hope that helps!

          • — Jenn on July 9, 2020
          • Reply
    • Hi Kelly, So glad you enjoyed! I wish I could tell you where the dish came from but it was a vintage find from my food photographer.

      • — Jenn on July 9, 2020
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  • This was my first time making key lime pie and I will search no further for a recipe! This pie came out absolutely perfect and was crazy easy to make. It was a huge hit for the 4th of July!

    • — Megan on July 5, 2020
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  • This was excellent and so easy! In case anyone makes the same mistake I did and only bought one 6 oz. serving of Greek yogurt, I added an egg yolk to the filling mixture. It probably would have been fine with only 6 oz. but my usual key lime pie recipe (Joe’s Stone Crab) uses 3 yolks with the filling. It was an easy and delicious fix. Great recipe!

    • — Carolyn on July 5, 2020
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  • I served this pie for 4th of July celebration dinner and it was a hit. BEST.KEY LIME PIE. EVER. This is a keeper.

    • — TSandy on July 5, 2020
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  • Fantastic recipe. I made candied limes as a finishing garnish on top. Loved everything about it. Thank you!

    • — Jack on July 4, 2020
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  • This is a great recipe. I’ve made it twice now. Delicious and easy to make. Just wondering if it would freeze properly.

    • — Steve on July 4, 2020
    • Reply
    • Hi Steve, So glad you like it! while I don’t think this is the kind of thing that I’d suggest making ahead and freezing, if you have leftovers, you may be able to get away with freezing them (please keep in mind I haven’t frozen it myself).

      • — Jenn on July 5, 2020
      • Reply
  • Can you tell me why the filling has to be baked since there are no eggs in it? I make a no bake cream cheese pie called Cherry O Cream Pie… it is an old recipe from my aunt….It has lemon juice, condensed milk and cream cheese in a graham cracker crust. The filling thickens really nice because of the lemon juice reacting with the other ingredients… but anyway.. all the ingredients in your lime pie filling are safe to eat raw.. why does it need to be baked? Does it firm up the filling? With no eggs, they are not going to firm up as in a custard pie. It seems like all you are doing is heating up the filling, then cooling it back down again in the fridge. I planned to make this and read the recipe quick, then looked at it again and wow…I would have missed bake for 15 min.. lol. It looked just like a refrigerator type pie from the get go.

    • — Diane Durand on July 4, 2020
    • Reply
    • Hi Diane, you pose a great question! I’ve seen Key lime pie w/ no eggs done both ways – – with the filling baked and unbaked. Not sure how I decided on going the baked route, but I’ve been making it this way forever and it works. If you try it unbaked, I’d love to hear how it turns out!

      • — Jenn on July 6, 2020
      • Reply
    • Hi Jenn, thx so much for the recipe! If I don’t want it to be so sweet, can I use 2/3 condensed milk and an extra TBSP of lime? Prefer sour and not so sweet, or will that affect the consistency of the filling? Thanks much, Helen

      • — Helen on July 18, 2020
      • Reply
      • Hi Helen, I wouldn’t recommend decreasing the amount of sweetened condensed milk but you can add an additional tablespoon of lime juice to the filling. If you want to reduce the sweetness further, you can omit the sugar from the whipped cream topping and reduce the sugar a bit in the crust. Hope that helps and that you enjoy!

        • — Jenn on July 20, 2020
        • Reply
  • I have not tried this recipe but wonder in no Fat yogurt can work. I doubt but is it worth a try.

    • — Tom on July 3, 2020
    • Reply
    • Sure, Tom. It won’t be as creamy but technically it will work. Hope you enjoy!

      • — Jenn on July 6, 2020
      • Reply
    • Hi Jenn,
      Your recipe is the baked one so I’m confused by your answer, do we bake or no?
      Can’t wait to make this!

      • — Kathleen on July 6, 2020
      • Reply
      • Hi Kathleen, Sorry for the confusion. I accidentally switched baked and unbaked! You should definitely bake it for reliable results. 🙂

        • — Jenn on July 7, 2020
        • Reply
  • Okay. This is getting ridiculous. This week I have made this pie, your chocolate cream pie, and the salmon with cucumber/ onion salad. Last week, I made the shrimp tacos (yes! grilling the tacos on the BBQ), the chocolate cream pie, Peruvian chicken with green sauce, and the French apple cake (sixth time). I have since made the green sauce twice.
    Yowser, girl. You are making me look like a star. Thank you!
    Your superfan in Mill Bay, BC

    • — Rebecca Reynolds on July 3, 2020
    • Reply
    • 😊

      • — Jenn on July 3, 2020
      • Reply
  • Guess what? You forgot to include oven temperatures both for the crust and the filling.
    What’s up?

    HELP I’m eager to make this pie. Your food site is the only one I use. It’s sane, beautiful,
    all tried recipes great, and user friendly.

    Thanks!

    • — Gail Shaw on July 3, 2020
    • Reply
    • Hi Gail, Are you looking at the actual recipe underneath the step-by-step photos? If you go to the top of the page and click the “jump to recipe” button, it will take you to the recipe card with all the details. Sorry for the confusion!

      • — Jenn on July 3, 2020
      • Reply
  • This is a fantastic recipe. My Mum and I had bake off 🙂 She baked her usual one which has eggs and a meringue topping and I baked this one. Blind taste test by kids and partners followed. This was the winner. It has a lovely baked cheesecake like consistency and super easy to make. Thankyou for yet another great recipe.

    • — Lianne on July 2, 2020
    • Reply
  • Made this on Father’s Day for hubby – his exact words: ‘This is a miracle’. Pretty hard to top that. Jenn, you’ve saved me many times from being a disenchanted cook day in day out for a family of four. I have your cookbook and turn to your website weekly for fresh and new ideas as your recipes are refined, but not too difficult to pull off. Much appreciated and wondering if you’d ever consider adopting me as your older sister? 😉

    • — Pam on July 2, 2020
    • Reply
    • LOL – so glad you like the recipes! ❤️

      • — Jenn on July 2, 2020
      • Reply
  • Another winner! I made this for my husband for Father’s Day and he loved it. We all did. Easy to prepare and delicious.

    • — Rae on July 2, 2020
    • Reply
  • Just went to the store yesterday to pick up my limes. Will be making this for at least the fourth time. The only complaint I received when I made at Thanksgiving was “How come you didn’t make two?”

    • — GrandBob on July 2, 2020
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  • Can I add the whipped cream topping a few hours before serving or is it best to whip it and put on the pie immediately before serving?

    Thanks so much! Can’t wait to make this.

    • — Rachel on June 28, 2020
    • Reply
    • Yes, Rachel, it’s fine to add the whipped cream a few hours before serving. Hope you enjoy! 🙂

      • — Jenn on June 29, 2020
      • Reply
  • OH MY!!!!! This was fantastic! My husband, a Key Lime Pie fanatic, could not get over how delicious this was! His Father’s Day treat! I posted on FB and soooo many comments….I shared the recipie with several friends! This was so easy to make and is definitely ” The Real Deal”! All of your recipies are amazing!

    • — Lynne Lee on June 27, 2020
    • Reply
  • FYI to those questioning if you could/should make this with lemons… YES! It’s delicious! We made this for Father’s Day, but the store was sold out of limes. We always keep lemons on hand, so decided to try it. It’s really, really good. A wonderfully refreshing treat.

    • — Erin on June 24, 2020
    • Reply
  • I just made this pie for Father’s Day and everyone absolutely LOVED it! It had the perfect amount of tartness which was topped by the whipped cream. I’ve made several key lime pie recipes over the years and I must say this one was the easiest and by far the best! Thank you for sharing your recipes with us. Every one I have tried has become a new family favorite!

    • — Jean on June 21, 2020
    • Reply
  • Hi! I just made this and am looking forward to trying it once it cools. Question – can I cool this in the tin or do I need to take it out? Like, can I put it in the fridge with the pie still in the pie pan? I am new to making pies and I wondered if it won’t firm up in the tin? Or is it okay?

    • — Rebecca on June 19, 2020
    • Reply
    • Hi Rebecca, Yes cool it in the pie pan. Hope yo enjoy it! 🙂

      • — Jenn on June 20, 2020
      • Reply
  • This “Key Lime” Pie is waaaay too good! My husband is diabetic, so treats are limited and when I do make a pie, if we don’t have guests to consume part of it, I make it in a small pie pan. I guessed at how much to decrease the measurements for the small pan and guessed long. That meant I had some filling that wouldn’t fit in the pie pan. I spooned it into an extra measuring cup and stuck it in the fridge. A few hours later I stuck a spoon in it and found it was firmed up to the texture of a firm pudding and it was beyond delicious. It also was gone in short order. Yum!!

    I sent the link to my daughter, as my grandson thinks Key Lime Pie is the best food in the world. She couldn’t believe how easy it was and he couldn’t believe his mom just made the best Key Lime Pie he ever had.

    • — Marcia on June 18, 2020
    • Reply
  • Hi Jenn, I’ve made this pie and it’s really good and refreshing; my little one finds it a bit tart though, so I was wondering how can I reduce the tartness: less lime juice (2/3) and the rest water up to 3/4 cup, or add some sugar or simply less juice? I imagine this pie could be made with lemons instead of limes? Thank you for your great recipes and advice. Have a nice day!

    • — Ingrid on June 17, 2020
    • Reply
    • Hi Ingrid, I think using 2/3 cup of lemon juice and the rest water is a good solution. Hope that helps! 🙂

      • — Jenn on June 19, 2020
      • Reply
  • If I wanted to make this recipe a little more tart, could I use key limes instead of regular limes?

    • — Sarah on June 17, 2020
    • Reply
    • Sure, Sarah, that should work. Hope you enjoy! 🙂

      • — Jenn on June 17, 2020
      • Reply
  • This is the best key lime pie I have ever made. Great recipe and easy to follow. My granddaughter wanted it for her birthday dessert and the guests devoured it! Thanks

    • — Valerie Scott on June 12, 2020
    • Reply
    • Jenn,

      What can I substitute for the Greek yogurt?

      • — BR on June 15, 2020
      • Reply
      • Hi BR, you can use sour cream in place of the Greek yogurt. Hope you enjoy!

        • — Jenn on June 16, 2020
        • Reply
  • Hi Jenn,
    I’d like to make this recipe but I was wondering if it’s really necessary to previously bake the crust 10 minutes, because totally it will bake for 25 minutes. I’m afraid it will be dry or burnt after all that baking?
    Thank you,
    Ingrid

    • — Ingrid on June 10, 2020
    • Reply
    • Hi Ingrid, I would definitely bake the crust for the 10 minutes before adding the filling — it keeps the crust from getting soggy when you add the filling (and I’ve made it loads of times and haven’t had a problem with it burning). Hope that helps!

      • — Jenn on June 10, 2020
      • Reply
  • Planning on making this today with sweetened condensed coconut milk and vegan sour cream, since my daughter is gluten free and dairy free. Have you ever made it this way with success? Hoping it’s as amazing as all the reviews have said, even with these changes in major components.

    • — Becky Marable on June 10, 2020
    • Reply
    • Hi Becky, I can’t say I’ve made it with those ingredients so I don’t have any wisdom to share – I’m sorry! Please report back after you make it — I’m sure readers would love to hear how it turns out with these alternatives! 🙂

      • — Jenn on June 10, 2020
      • Reply
    • Any luck with this? Would love to “veganize” for my daughter!

      • — LTLisa on July 9, 2020
      • Reply
  • Absolutely delicious and super easy to make! Everyone devoured it! I can always count on Jenn’s recipes to be the best!

    • — Chrissy R. on June 9, 2020
    • Reply
  • scrumptious delumptious 😊😋 made it yesterday for my family and we all loved it.

    • — Renee on June 7, 2020
    • Reply
  • I made this for my boss’s birthday. I can’t believe it was so easy yet such a great hit with everybody. As another reviewer suggested, I used the coconut cream pie base – which is now my new favourite base. I had leftover filling so threw it into premade tart shells and gave it to my tenants. They keep requesting more. I will definately be making this again soon. Thank you!!!

    • — BindyBlue on May 29, 2020
    • Reply
  • Key Lime Pie is my family’s all time favorite pie and they loved this recipe. They said it is hard to stop eating it because it is so good.

    Jenn, they asked me though if they could freeze it?

    • — JE on May 25, 2020
    • Reply
    • Hi JE, while I don’t think this is the kind of pie that I’d suggest making ahead and freezing for future use, if you have leftovers, you may be able to get away with freezing them. Please keep in mind I haven’t frozen it myself. (And I’m glad to hear the family enjoyed it!)

      • — Jenn on May 26, 2020
      • Reply
  • This came out PERFECTLY! Might be the best dessert I’ve ever made and it was a huge hit! Super easy to follow too. I will say I made the mistake of assuming 12 graham crackers would equal the exact amount i needed for the crust but it was a little too much so i had to melt an extra tbs of butter to make them moist enough for the crust but other than that there isn’t anything I’d change! I better invest in a juicer because I will be making this again and again!

    • — Marika on May 23, 2020
    • Reply
  • So delicious!! First time trying homemade key lime pie and I’m so glad I found this recipe! Easy to follow, minimal ingredients, and very tasty. Thanks for this great recipe!

    • — Abbey on May 17, 2020
    • Reply
  • My husband said this is the best recipe he has had that is homemade and as close to the pie he had in key west as they come. Definitely a keeper recipe and I am so grateful to have found this. Thank you Jenn so much for sharing this!

    • — Jess on April 16, 2020
    • Reply
  • Can I use sour cream in place of Greek yogurt? I just substituted Greek yogurt for sour cream in a sour cream raisin pie and that exchange worked great!

    • — Phyllis on April 7, 2020
    • Reply
    • Sure, Phyllis, sour cream will work here. Enjoy!

      • — Jenn on April 7, 2020
      • Reply
  • This is an absolutely delicious and simple dessert. I actually prefer it without the whipped cream because I love the pure tartness of the lime. Question: I’m planning to make it again and unfortunately the grocery shopper in my house bought regular whole milk yogurt, rather than Greek yogurt. Since I can’t run to the store to get more, would you recommend using the nonfat Greek yogurt I have, straining the regular yogurt, or some other option? (I suppose I could wait until we go back to the store, but those limes are burning a hole in my pocket!🤗) thank you!

    • — Katie on March 31, 2020
    • Reply
    • So glad you like this! You can use regular yogurt but should strain it first. Sour cream or crème fraîche would also work here. Hope that helps!

      • — Jenn on March 31, 2020
      • Reply
      • Can you leave out the sugar in the crust given that graham crackers are already fairly sweet? This looks like a wonderful recipe but we’re trying to reduce sugar consumption here!

        • — Charlotte on May 23, 2020
        • Reply
        • Hi Charlotte, I wouldn’t completely omit it, but you could cut the brown sugar in the crust by a few tablespoons. Hope that helps and that you enjoy!

          • — Jenn on May 23, 2020
          • Reply
  • I love this key lime pie (and so did everyone else in my family). It’s a little rich caloriewise, but offers a nice blend of tartness and sweetness–simply delicious. If you’re good with megingues, I would substitute one for the whipping cream to cut back on the richness. I’m a terrible mergingue-maker, though, so the cream is definitely easier for me and it presents beautifully with the lime slices and zest.

    Every recipe that I have tried of Jenn Segal’s (both online and from her book) has been pitch perfect. I just love what she does with food! Her interplay of spices, aromas, and textures produces fabulous results…every time.

    I have a nice pumpkin pound cake in the oven right now (p. 269 in her book).

    Bravo, Jenn. And thank you 🙂

    Jennifer Hutchison

    • — Jennifer Hutchison on March 8, 2020
    • Reply
    • ❤️

      • — Jenn on March 9, 2020
      • Reply
    • I made this pie yesterday; my husband said it’s the best pie I’ve made in 40 years! I added an extra 8 ounces of Greek yogurt, and an extra 1/4 cup of lime juice to cut the sweetness of the condensed milk. It came out perfect in every way! Thank you Jenn for your clear, easy to follow recipes, and inspiration! I love your cookbook, it’s one of my prized possessions. 🤩🌻🥰💖

      • — Meg on May 27, 2020
      • Reply
      • 💗

        • — Jenn on May 28, 2020
        • Reply
  • Can I replace the limes with lemons?

    • — Dawn on March 7, 2020
    • Reply
    • Hi Dawn, I’ve never made it with lemons but I think it should work. Please LMK how it turns out if you try it!

      • — Jenn on March 9, 2020
      • Reply
  • I just started baking and this is the first key lime pie I have ever made and I was nervous. it turned out perfect and everyone is begging for another one.

    I love the simple easy to follow recipes on Once Upon a Chef.

    • — Nancy on February 17, 2020
    • Reply
    • So very simple to prepare and absolutely delicious. I had to go out of town the next day and didn’t want to waste, so I popped about half the pie in the freezer. After several weeks, I thawed the pie overnight. Crust wasn’t quite as crisp, but it was still very tasty.

      • — S Harvey on March 1, 2020
      • Reply
  • Every Friday I make lunch for our employees and this delicious, easy-to-make pie has shown up two different times to rave reviews! When your book came out, I gave every one of our 20 employees a copy for their birthdays. I remind them that this amazing recipe is available to them, but so far, I am the reigning Key Lime Pie Queen, and I am happy to wear the crown. Thanks, Jenn.

    • — wendie morin on February 9, 2020
    • Reply
    • 🙂
      Thanks so much for gifting the cookbook to all your employees!!

      • — Jenn on February 10, 2020
      • Reply
  • So far every recipe that I’ve tried from your cookbook has been spot on. This is the first Key Lime pie I’ve ever made and by far the best I have ever had.

    • — Cornelia on January 5, 2020
    • Reply
  • If I grabbed greek yogurt from the store and realized it has skim milk, how will it effect this recipe? Thank you, this looks great and I don’t want to mess it up!

    • — Blakely on December 18, 2019
    • Reply
    • Technically it will work, but won’t be as good. 🙂

      • — Jenn on December 20, 2019
      • Reply
  • Without a doubt THE best Key Lime Pie recipe I’ve ever found. Or made. Perfectly delicious. Thank you once again, Jenn, for a wonderful recipe.

    • — Janet W on November 8, 2019
    • Reply
  • Delicious! I made this twice in individual jars to take to potluck dinner parties. So easy, everyone loved it and they looked so cute not to mention much easier than cutting and plating a pie.

    • — Lisa on October 25, 2019
    • Reply
  • Hi Jenn, I am curious on how does this filling set? Is it something similar to lemon posset where acidity from the citrus works to thicken the mixture?

    I am thinking of making an icebox cake with this filling – alternating layers of Graham cracker cookies and the filling, and then baking until set. Any thoughts?

    PS: we love your recipes!

    • — Preethi on September 22, 2019
    • Reply
    • Hi Preethi, I’m not certain of the science behind the filling thickening, but it definitely does thicken up here. For the most predictable results, I’d actually stick with the pie version of the recipe. Sorry!

      • — Jenn on September 23, 2019
      • Reply
      • Thanks for the reply!

        • — Preethi on September 23, 2019
        • Reply
  • Once again a solid wonderful recipe! Jenn, you are the best!
    And I was happy to read it was in your cookbook cause I like having that at my fingertips!

    Easy to make and so delicious! I couldn’t find graham crackers at the dollar store so I bought cheap pecan cookies instead because they aren’t very sweet. Other than that I made as the recipe was written and I thought the cookie crust was excellent, but too sweet so next time I will put less sugar in the crust if I use cookies.

    I ate another piece two days later and it was even better than the first time and believe it or not the crust was not soggy!! 🙂

    YAY, thank you for another good one!

    • — Lydia on September 9, 2019
    • Reply
    • 💗

      • — Jenn on September 9, 2019
      • Reply
  • I’ve made this 4 times now….. the last one for my husband’s birthday per his request. After using a store-bought crust, I decided to try the recipe crust and found it to be both better tasting and easy to do. Everyone loves the pie. You will, too.

    • — Lori Bork on September 1, 2019
    • Reply
  • This is so much better than my previous recipe that used bottled key lime juice. It’s absolutely perfect – creamy and delicious with the perfect balance of sweet and tart. I’ve made it 4 times over the summer and it’s gotten rave reviews from all. Thanks so much 🙂

    • — Donna on August 30, 2019
    • Reply
  • I made this pie for a dinner party and it exceeded my expectations! My husband, who doesn’t like key lime pie, raved about it. I confess I was inspired by your coconut cream pie, so I added 1/4 c. unsweetened coconut to the crust and loved the results. The crust baked up nicely and was so easy to cut (I haven’t had good results with graham cracker crusts.) I will be making this again – thanks for another winner, Jenn!

    • — Pam on August 15, 2019
    • Reply
  • I made this for a large family party that had many other desserts, and this was the first one to disappear. It looks great, it tastes great, and it’s easy to make. Once again, a dish that I always thought would be daunting turned out to be simple thanks to your recipes.

    • — Kevin on August 15, 2019
    • Reply
    • 🙂 Glad everyone enjoyed!

      • — Jenn on August 15, 2019
      • Reply
  • Hi Jenn, I’ve made your Key Lime Pie to rave reviews each time. My only problem is each slice leaves part of its crust on the bottom of the pan. I read your note about making the crust and the pie on the same day, which I do, so that’s not the problem. Plus the crust has enough butter in it to grease the pan. I welcome your suggestions on how to serve a complete slice of pie with all of its yummy crust.

    • — Karen on August 5, 2019
    • Reply
    • Hmm, that’s strange, Karen! What type of pie pan are you using?

      • — Jenn on August 6, 2019
      • Reply
      • I guess that it’s ceramic. It looks a lot like the one in your photo. Red on the outside, white interior.

        • — Karen on August 6, 2019
        • Reply
        • As long as you’re using a good pie server and getting it under the crust, the only thing I can think of is that maybe you’re pressing the crumbs too firmly into the pan. Next time, I’d try just patting it a little more lightly and see if that helps.

          • — Jenn on August 7, 2019
          • Reply
  • OMG! This is beyond great. You might be tempted to buy a pre made graham cracker crust but don’t. This crust is amazing. I think it is because she uses brown sugar instead of regular sugar.
    This pie is outstanding and I wouldn’t change a thing and will be making over and over. Thank you Jenn.

    • — Mary on July 28, 2019
    • Reply
  • This recipe is delicious; the only complaint I received was that it is VERY sweet. At first I was offended with my family and then I realized they were right. Is there a way to reduce sugar that will produce a nice pie result? Maybe playing with the ratio of sweetened condensed milk and whole milk Greek yogurt? What are your thoughts, Jenn?

    • — Kristin on July 21, 2019
    • Reply
    • Hi Kristin, you could cut the brown sugar in the crust by a few tablespoons and the confectioners’ sugar in the whipped topping back to 1 Tbsp. I wouldn’t, however, mess with the ratios of the filling; not sure how that will impact the recipe. Hope that helps!

      • — Jenn on July 23, 2019
      • Reply
      • Thank you Jenn I think those would be the easiest items to adjust as well.

        • — Kristin on August 1, 2019
        • Reply
      • Kristen and Jenn, I added an extra 1/4 cup lime juice, and an extra 8 oz. of Greek yogurt, as the filling was too sweet for my taste. It was a perfect blend of tart/sweet, and the texture of the pie was perfect. I did not change the cooking time or temp. 😋👏🏼

        • — Meg on May 27, 2020
        • Reply
        • Good to know, Meg — thanks for the follow-up! 🙂

          • — Jenn on May 28, 2020
          • Reply
  • Hi Jenn, I am modifying this recipe a bit – using the crust from your coconut cream pie (love that crust!). I’ve made the crust and baked. I’m doing the filling now – recipe says bake again to set the filling, will this make the crust to hard/dry to eat?
    I should have read the recipe closer before I decided to modify!!
    thanks

    • — Noni on July 21, 2019
    • Reply
    • Hi Noni, It’s such a short bake time; I think it will be fine. 🙂

      • — Jenn on July 21, 2019
      • Reply
      • They worked out perfectly!

        • — Noni on July 22, 2019
        • Reply
  • Thank you sooo much for this recipe. Everyone I have served this pie to, especially the men, have said that it’s the best pie they have ever eaten, and to please give their wives the recipe. 😍

    • — Anita on July 11, 2019
    • Reply
  • AWESOME! For me it’s the best Lime Pie recipe I know. And Key Lime Pie in general is my favorite… Simply love it… Jenn, thanks for this wonderful recipe!

    • — Harald Robatzek on July 7, 2019
    • Reply
  • I am new to your website and tried your Key Lime Pie on July 4th. People thought it was the best they have ever had! It was such a huge hit I made it again last night with similar results. I have shared your website with several people since then. Thanks so much!

    • — Bob Lohse on July 7, 2019
    • Reply
    • 😊

      • — Jenn on July 7, 2019
      • Reply
  • I made this two weeks ago when my son came to visit. Huge success! And without eggs, who knew yogurt would work! I plan to make it tomorrow but with lemons since we have a million. Should I make any other changes?

    • — Linda Stettler on July 6, 2019
    • Reply
    • No other changes necessary, Linda. I’d love to know how it turns out. 🙂

      • — Jenn on July 7, 2019
      • Reply
  • Can I make mini pies?

    • — Sonia on July 2, 2019
    • Reply
    • Sure! I’d love to hear how they turn out in miniature form. 🙂

      • — Jenn on July 2, 2019
      • Reply
    • I’ve made this twice now- and it’s so tasty. A hit with my family. It’s a keeper 😊

      • — Mersie on July 7, 2019
      • Reply
  • I’m hoping to make this over the 4th of July weekend. Would it work to use bottled key lime juice instead of squeezing all those limes? Thanks.

    • — Emily on July 1, 2019
    • Reply
    • I wouldn’t recommend it, Emily — sorry!

      • — Jenn on July 2, 2019
      • Reply
      • What about bottled key lime juice?

        • You’ll get much better results with the fresh limes, so I wouldn’t recommend it – sorry!

          • — Jenn on July 23, 2019
          • Reply
  • I made this pie last week and it turned out picture perfect! It looked as pretty as any Keylime pie I’ve ever seen and tasted as good. Everybody loved it. It was easy and I will be making this one again.

    • — Ruth on July 1, 2019
    • Reply
  • Hi Jen,

    Do I need to spray/grease the pie dish before adding the graham cracker mixture? Thanks Jen

    • — Janelle on June 29, 2019
    • Reply
    • Hi Janelle, It is not necessary to grease the pan. Hope you enjoy the pie!

      • — Jenn on June 29, 2019
      • Reply
  • Anyway this can be doubled and made in a 9×13 or should I stick to the original recipe in a pie pan??

    • — Adriana on June 24, 2019
    • Reply
    • I haven’t tried that, Adriana, but I think it should work. Baking time may be a little different so keep a close eye on it. Hope you enjoy!

      • — Jenn on June 24, 2019
      • Reply
    • Did you have success doubling the recipe for a 9×13 pan? If so, what changes to the baking time did you need to make?

      • — Yvonne on July 2, 2019
      • Reply
      • I made this in a 9 x 13 today with great success! I did 1.5 x the recipe and cooked the filling just 2 minutes longer than the recipe said (because I wasn’t sure exactly what it was supposed to look like coming out of the oven) and it came out perfectly! Sliced it into squares and it was a huge hit with the family 🙂

        • — Adriana L on June 16, 2020
        • Reply
        • Good to know, Adriana — thanks for reporting back — I’m sure others will find it helpful!

          • — Jenn on June 17, 2020
          • Reply
  • I also made this with one can fat free condensed milk and one with the regular. Everyone loved it. I live in Florida and everyone raves about the Key Lime Pie from Publix’s, but everyone I served this to thought this was better. Nice and creamy and not as sickening sweet as some that I have had. I real winner!

    • — Mikey on June 23, 2019
    • Reply
  • I made this a few days ago, and it was a huge success. It’s the first time I’ve made key lime pie without eggs, and I don’t think I’ll ever go back to my old recipe! Your approach using Greek yogurt is a real win—the filling is still creamy but lighter and fresher tasting than other lime pies I’ve made. The few leftover pieces have held up in the fridge very well. A perfect start to summer!

    • — Danni on June 22, 2019
    • Reply
    • Hi Jenn,
      Can I make pie the day before or will the filling dry out?
      Thanks.

      • — Cheryl on August 1, 2019
      • Reply
      • Yes, Cheryl, You can make the crust and the filling a day ahead of time, but store them separately. (The filling should be added on the day of serving, otherwise, the crust will get soggy.) Hope that helps!

        • — Jenn on August 1, 2019
        • Reply
  • I made this recipe on Father’s Day. It was delicious! I plan to make this Key lime pie again this weekend. This is my favorite site for recipes. The directions are so clear and easy to follow!

    • — Marna on June 20, 2019
    • Reply
  • Def recommend! My husband requested this for Father’s Day and it did not disappoint!! Tart, but not too much so and the crust was DELICIOUS. Finished it in 2 days! The family gets so excited when I tell them I’m trying a new recipe of yours! As always, thank you for sharing!!

    • — Beth C. on June 17, 2019
    • Reply
  • AMAZING RECIPE! I used gluten free Graham crackers and the crust was still delicious. I made 2 mistakes as I did not thoroughly read the recipe before cooking. I made the pie ( except for whipped topping ) the day before serving and baked the pie 30 minutes instead of 15. The amazing thing is the pie was still delicious and got raving reviews. I can’t wait to try the right way the next time.😊 Best key lime pie recipe ever and I have made many of recipes.

    • — Karen on June 17, 2019
    • Reply
  • I made this for friends visiting from Florida as it has been our treat after an evening of playing cards. It is easy to make and received rave reviews from everyone!! I love that regular limes are recommended!! EVERY recipe I have made has been just perfect – they are all company worthy!

    • — Barbara on June 17, 2019
    • Reply
  • Hi Jenn, A nephew gave me your cookbook a few months ago after visiting for a long weekend and enjoying all the meals I made from your amazing recipes. As a ardent follower of your work, I was thrilled to dive right into your book. Since then, I made this recipe three times and each time folks have told me it’s the best key lime pie they’ve ever had. My husband says that after eating your key lime pie as well as your baked salmon with honey mustard, he’s been spoiled from trying any other. Thank you for making me a happy cook!

    • — Karen on June 17, 2019
    • Reply
    • 💗

      • — Jenn on June 17, 2019
      • Reply
  • I made this pie today, and it was easy and excellent. I used one can of fat free eagle brand sweetened condensed milk and one regular, and I couldn’t tell the difference in taste. I will definitely make this pie again. I love all the recipes from this site.

    • — Carol F on June 16, 2019
    • Reply
  • This is one of the first recipes I made from your book and my family has requested it again and again. It’s on the menu for Father’s Day tomorrow, and I am making the coconut cream pie too! xo

    • — Erica on June 15, 2019
    • Reply
  • So easy to make and it was a hit

    • — Elly Chinnaswamy on June 15, 2019
    • Reply
  • Some key lime pies are tart and some are sweet. Which camp does your recipe fall into?

    P.S. I LOVE your website! You truly have no fail recipes!

    • — Angela on June 15, 2019
    • Reply
    • Hi Angela, So glad you like the recipes! I think this one is right in the middle but if I had to pick, I’d say it’s a bit more on the sweet side.

      • — Jenn on June 15, 2019
      • Reply
      • Jenn, you were right. It is perfect! The right combo of sweet and tart. Best key lime pie ever!

        • — Angela on June 17, 2019
        • Reply
  • A definite hit! I made this last Thanksgiving and this critical review was received, “Why didn’t you make two?” Since it was a hit then, it was also included for the dessert in the dinner club I belong to – A different group, same results, another hit!

    • — GrandBob on June 13, 2019
    • Reply
  • I love your recipes, I have made many. I want to try this key lime pie recipe. My daughter, age 30, swears that Greek yogurt does not agree with her stomach. Can I use a plain yogurt that isn’t Greek?

    • — Julie warshauer on June 13, 2019
    • Reply
    • Hi Julie, So glad you like the recipes! I think you could use regular yogurt but should strain it first because it’s not as thick as Greek yogurt. Sour cream or crème fraîche would also work here. Hope you enjoy!

      • — Jenn on June 14, 2019
      • Reply
      • I have made this recipe so many times for different occasions (usually when the weather turns warm). This is a hit every time! People love this recipe. It is so easy to make and freezes well if you are lucky enough to have left overs.

        • — LynneGreen on July 4, 2019
        • Reply
    • I did. It worked fine.

      • — Lee-Ann Strelzow on June 4, 2020
      • Reply

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