Classic Key Lime Pie

Classic Key Lime Pie is creamy, tangy, and silky smooth. Its texture comes from the reaction between lime juice, egg yolks, and sweetened condensed milk, which thickens the filling before it ever goes into the crust. Once chilled, the pie firms up into neat, sliceable pieces.

The acid in the lime juice helps thicken the filling, similar to how citrus is used in dishes like ceviche.

That said, the FDA does not recommend eating raw egg yolks because of the risk of salmonella. Pregnant women, young children, older adults and anyone with a weakened immune system should be cautious.

For a safer version, bake the pie at 350°F for 10 minutes.

Jump to:

• Authentic Key Lime Pie Ingredients
• What Makes This Key Lime Pie “Classic”
• Step by Steps
• Recipe
• Comments

Authentic Key Lime Pie Ingredients

Key lime juice or the juice of Eureka or Persian limes-adds flavor and color

Lime zest (key lime or Eureka)-adds flavor.

Egg yolks (large, room temperature)-provides color, structure and creaminess.

Sweetened condensed milk-adds structure and sweetness.

9-inch graham cracker pie crust (storebought or homemade)

What Makes This Key Lime Pie “Classic”

This is the original method with no baking.

Early versions of Key lime pie relied on the acidity of the lime juice to thicken the egg yolks and condensed milk. It’s simple, it works, and it’s the reason this pie has the silky texture everyone expects.

If you want the shortcut version, try my Nellie and Joe’s Key Lime Pie, for the same classic flavor with even less effort.

Step by Steps