Homemade Key West Key Lime Pie Recipe
This easy key lime pie recipe made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust. A simple pie to make, it will quickly become one of your family favorites and get rave reviews!
It’s so funny to me what people consider a classic pie.
To some, this type of key lime pie, using lime juice and sweetened condensed milk begs for a whipped cream-type topping.
I tend to like that topping the best, but here’s the thing… because the filling uses 3 egg yolks it’s PAINFUL to me to think about tossing out those egg whites. So when I was working on this recipe I knew it needed to be a meringue-topped pie, because who — these days — wants to toss out 3 perfectly good egg whites?
Not. Me.
If you have use of 3 eggs white, maybe for an egg white omelet or even Forgotten Cookies, then by all means — whip up a batch of whip cream (or next time go straight for the store-bought shortcut and grab some Cool Whip. I won’t tell.) Either way, it’s the tangy and sweet key lime filling sitting piled atop this slightly spicy gingersnap crust that will leave you wanting more.
Frequently Asked Questions
Can I use regular limes instead of Key limes?
Yes! While fresh Key limes have a slightly more floral, aromatic flavor than regular Persian limes, both work well in this recipe. If fresh Key limes aren’t available where you live, regular lime juice or bottled Key lime juice are both excellent substitutes.
Is bottled Key lime juice as good as fresh?
Freshly squeezed Key lime juice always has the brightest flavor, but bottled Key lime juice is a great time-saving option and works beautifully in this pie. It’s especially helpful since Key limes are tiny and require quite a few fruits to produce enough juice.
Why isn’t Key lime pie green?
Authentic Key lime pie is actually a pale yellow color—not bright green. The creamy yellow filling comes from sweetened condensed milk and egg yolks combined with lime juice. If you’ve seen bright green Key lime pie, it was likely colored with food coloring.
Can I make this pie ahead of time?
Absolutely! In fact, Key lime pie is even better after it’s had several hours to chill. I recommend making it the day before serving whenever possible. The filling becomes firmer, and the flavors have time to meld together.
Can I freeze Key lime pie?
Yes. Wrap the completely cooled pie tightly with plastic wrap followed by aluminum foil and freeze for up to two months. Thaw overnight in the refrigerator before serving. If you’re making the pie well in advance, you may prefer to add the meringue after thawing for the freshest presentation.
Why didn’t my filling set?
The most common reason is underbaking or not allowing enough chilling time. The center should still have a slight jiggle when you remove it from the oven, but it shouldn’t appear liquid. Once chilled for at least four hours, the filling will continue to firm up.
What makes the gingersnap crust different?
Most Key lime pies use a graham cracker crust, but I love the subtle spice that gingersnap cookies bring to the dessert. The warm ginger flavor balances the bright citrus filling beautifully and makes this recipe stand out from more traditional versions.
How long will Key lime pie keep?
Store the pie covered in the refrigerator for up to four days. Because the filling contains eggs and dairy, it should remain refrigerated until you’re ready to serve it.
Whether you’re serving this pie for Easter, a summer cookout/potluck, or a family gathering, it’s the kind of homemade dessert that’s meant to be shared and enjoyed around the table.
Dietitian’s Insight
As a registered dietitian, I believe dessert should be something you truly enjoy—not something you feel guilty about. That's one reason I love recipes like this Homemade Key Lime Pie. It's rich, satisfying, and full of bright citrus flavor, so a modest slice is often all you need.
One of my favorite twists is using a gingersnap crust instead of traditional graham crackers. The warm spice from the cookies adds another layer of flavor that complements the tart lime filling beautifully, making every bite feel just a little more special.
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Homemade Key West Key Lime Pie Recipe
Description
This easy key lime pie recipe made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust. A simple pie to make, it will quickly become one of your family favorites and get rave reviews!
Ingredients
- Crust
- 1 cup gingersnap crumbs** (about 20 small cookies)
- 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- Filling
- 3 large eggs, separated and at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons fresh lime zest
- 1/2 cup fresh Key Lime juice or freshly squeezed lime juice from ordinary limes or bottled key lime juice
- 1/3 cup powdered sugar
- Meringue
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Prepare the Crust: Combine Crust* ingredients in a medium bowl, mixing well. Press firmly into bottom and partially up sides of a 9-inch pie plate. Bake in preheated oven for 8 minutes. Removed from oven, and let cool while preparing Filling.
- Prepare the Filling: Whisk together egg yolks (reserve egg whites for meringue), sweetened condensed milk and remaining Filling ingredients in a medium-sized bowl until well blended. Pour mixture for Filling into pie crust spreading to edges of Crust. Set aside.
- Prepare the Meringue: Combine reserved egg whites and cream of tartar in a glass, metal bowl or bowl of a stand mixer; beat at medium speed with a hand mixer or using the whisk attachment of a stand mixer until soft peaks form. Gradually beat in sugar until stiff peaks form; beat in vanilla just until combined.
- Spread Meringue over filling, sealing to edges of Crust.
- Bake in preheated oven for 25 minutes or until Meringue is light golden brown. Let cool on a wire rack to room temperature, about 1 hour. Chill at least 2 hours before serving.
Notes
*Alternatively, you could a pie shell or homemade graham cracker crust.
**You may prefer to use your food processor to crush cookies into crumbs.
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