KitchgrowKitchen growth, made calmer
Start planning free
American

Florida Key Lime Pie

Florida Key lime pie sets a tangy condensed-milk lime filling in a graham cracker crust for a chilled creamy dessert.

Published and reviewed by Kitchgrow on 10 August 2026Updated

Jump to recipe ↓
Florida Key Lime Pie

3 hr 40 mintotal

40 min hands-on3 hr hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 3 hours of chilling time for the custard filling to set cleanly.

Method

  1. Heat the oven to 175°C. Mix graham cracker crumbs with melted butter and press firmly into a small pie dish.

  2. Bake the crust briefly until set, then cool it slightly.

  3. Whisk condensed milk, egg yolks, Key lime juice, lemon zest, and salt until smooth and slightly thickened.

  4. Pour the filling into the crust and bake until just set with a slight wobble in the center.

  5. Cool completely, then chill until firm. Whip the cream with sugar and serve a small spoonful on each slice.

How to tell it's done

The filling should be smooth, tangy, creamy, and sliceable, with a firm crumb crust.

Getting it right

Tip

Do not overbake the filling; it should set gently and finish firming as it cools.

What to serve it with

Serve chilled with lightly whipped cream and a little extra citrus zest if available.

Common mistakes

The filling never sets firm.
The acid in the lime juice is what thickens condensed milk and yolks — it needs to be real citrus juice, not a bottled cordial, and it needs the short bake to finish. Pull it with a slight wobble and let the fridge do the rest.
It tastes harshly sour.
Key limes are more aromatic and less aggressive than ordinary limes. If you are using standard limes, cut the juice with a little lemon rather than adding sugar, which flattens the whole pie.

Substitutions

  • Key lime juice gives the most authentic Florida-style flavor, but regular lime juice can work if needed.
  • Use lemon zest only as a practical substitute when lime zest is unavailable.
  • The pie must be chilled before slicing or the filling will not hold cleanly.
  • For a gluten-free version, use only verified gluten-free crumbs and review the final ingredient labels and cross-contact risk before changing the gluten allergen flag.

Storing and reheating

Keeps three days in the fridge and cuts most cleanly on the second day. Whip and add the cream at serving. It freezes for a month without cream; thaw in the fridge overnight.