If you have a craving for something refreshingly tangy yet irresistibly creamy, this Homemade Key Lime Pie with Condensed Milk Recipe is going to steal the show every single time. The perfect balance of tart lime zest and luscious sweetened condensed milk creates a silky-smooth custard nestled in a satisfyingly crumbly toasted almond and graham cracker crust. Whether it’s a summer gathering or a sweet finish to your weeknight dinner, this pie combines fresh ingredients and simple techniques to deliver a dessert that’s both timeless and truly unforgettable.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that each play a key role in flavor, texture, and that classic Key lime pie look. The almonds introduce a subtle nutty crunch, the limes deliver bright citrus punch, and the sweetened condensed milk transforms into a velvety smooth filling that melts in your mouth.
- Slivered almonds (1/2 cup): Toasted for a fragrant, crunchy base in the crust.
- Graham cracker crumbs (1 & 1/3 cups): The classic Key lime crust staple giving that buttery snap.
- Granulated sugar (2 tablespoons): Adds just enough sweetness to the crust without overpowering.
- Salt (1/4 teaspoon): Enhances all flavors in the crust perfectly.
- Butter (6 tablespoons, melted): Binds the crust ingredients together with a rich mouthfeel.
- Egg yolks (6): Whipped to light, creamy perfection for the luscious filling.
- Sweetened condensed milk (1 & 1/2 cans): The heart of the filling, creating that dreamy, smooth texture.
- Full fat sour cream (1 cup + 2 tablespoons): Adds tangy creaminess and silkiness to the custard.
- Lime zest (2 & 1/2 tablespoons): Freshly grated for a vibrant citrus aroma and flavor.
- Lime juice (1 cup + 2 tablespoons): The main tart component for that authentic Key lime tang.
- Heavy cream (1 & 1/2 cups): For whipping into a light, zesty topping.
- Juice from 1 lime: Mixed into the whipped cream for an extra zing.
- Powdered sugar (1/3 cup): Sweetens and stabilizes the whipped cream topping.
- Lime slices or wedges and zest: For garnish that’s as pretty as it is flavorful.
How to Make Homemade Key Lime Pie with Condensed Milk Recipe
Step 1: Toast the Almonds and Prepare Crust Base
Start by preheating your oven to 350 degrees F. Spread out the slivered almonds on a baking sheet and toast them for five to six minutes, stirring every couple of minutes so they brown evenly and release that irresistible nutty aroma. Meanwhile, pulse graham crackers in a food processor into fine crumbs. Combine the toasted almonds with the graham cracker crumbs, sugar, salt, and melted butter, pulsing until you achieve a texture similar to wet sand. Press this mixture firmly into your pie plate, making sure to push the crust high up the sides to hold every bit of custard fantasticness.
Step 2: Bake the Crust
Pop the crust into your preheated oven for 10 minutes. Once baked, set it aside to cool completely. This cooling step is key to avoid a soggy crust once the custard hits it. If you’re in a hurry, placing the crust in the fridge or freezer after it cools slightly to room temperature works wonders for speeding things up without risking damage to a glass pie plate.
Step 3: Whip the Egg Yolks
In a large bowl or stand mixer, beat the egg yolks on medium-high speed for about five minutes. This process whips air into the yolks, lightening their color and creating a fluffy base that’s crucial for the texture of your luscious custard.
Step 4: Combine Condensed Milk and Sour Cream
With your mixer running, gradually add the sweetened condensed milk—using one full can plus two-thirds of a second—to your whipped yolks, then stir in the full fat sour cream. This blending yields a silky, creamy mixture that’s simply heavenly.
Step 5: Add Lime Zest and Juice
Add freshly grated lime zest from about 5 to 6 limes, then pour in the lime juice. Using a Microplane for zesting and an electric juicer saves time, but fresh squeezing by hand works just as well if you want to get into that hands-on citrus experience. Beat until just combined, making sure to scrape the sides and bottom of your bowl for an evenly mixed custard.
Step 6: Pour the Custard in and Bake
Smooth the custard gently into your cooled crust, pouring slowly so it settles evenly without spilling over. Bake the pie at 350 degrees F for 25 minutes. Don’t worry if the pie jiggles slightly and has little bubbles—this is exactly how it should look when it comes out of the oven.
Step 7: Cool and Chill
Let the pie cool on a rack for 45 minutes to an hour before covering it with plastic wrap. Chill in the fridge for at least 3 hours, or up to 3 days ahead of time, to let those flavors meld and the custard firm up beautifully.
Step 8: Prepare the Whipped Cream Topping
When you’re ready to serve, whip the heavy cream on high speed. While mixing, add the juice of one lime to keep that vibrant citrus character running through every component of the pie. Beat in powdered sugar until stiff peaks form, then pipe or dollop generously over your pie. Garnish with lime slices and some extra lime zest for that finishing touch.
How to Serve Homemade Key Lime Pie with Condensed Milk Recipe
Garnishes
Lime slices and additional lime zest brighten the presentation and intensify the refreshing citrus experience. A little more whipped cream on the side lets everyone adjust the creaminess to their liking. If you want to get fancy, sprinkle a few toasted almond slivers on top for a delightful texture contrast.
Side Dishes
This pie pairs beautifully with light, summery accompaniments. Think fresh berries, a simple fruit salad, or even a scoop of vanilla ice cream to balance the tartness. A crisp glass of sparkling water or a classic mojito also complements the zesty lime flavors wonderfully during warmer months.
Creative Ways to Present
Try serving individual slices on pretty dessert plates, topped with a small dollop of coconut whipped cream and a twist of lime peel for extra flair. Or turn it into mini pie jars layered with crushed graham crackers and whipped cream for a portable crowd-pleaser at picnics or parties. Adding edible flowers or mint sprigs can elevate the visual impact for special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap and store it in the refrigerator for up to three days. The flavors will continue to deepen, and the custard will stay creamy and firm. Always keep it chilled to maintain the perfect texture.
Freezing
You can freeze the pie, but because of the delicate custard and whipped cream, it’s best to freeze only the baked crust and custard prior to adding the whipped cream topping. Wrap it well in plastic and aluminum foil, freeze for up to one month, then thaw overnight in the fridge before adding fresh whipped cream and garnishes.
Reheating
Key lime pie is best enjoyed cold or at room temperature, so reheating isn’t recommended. If you prefer a less chilled experience, simply let the pie sit out for 10-15 minutes after removal from the fridge to soften the custard slightly before slicing.
FAQs
Can I use regular lime instead of Key limes?
Yes! While Key limes have a uniquely intense and floral flavor, regular Persian limes work well in a pinch and still produce a delicious pie. Just expect a slightly less aromatic tang.
Do I need a food processor to make the crust?
It helps create an even crumb texture quickly, but you can crush graham crackers by placing them in a sealed plastic bag and rolling them with a rolling pin. Toasted almonds can be chopped finely with a knife if you prefer.
Why does the pie jiggle after baking?
The filling has a custard-like consistency and is expected to be slightly wobbly right out of the oven. Chilling it solidifies the texture for that perfect sliceable pie.
Can I make the pie vegan or dairy-free?
This classic recipe relies on eggs, sour cream, and sweetened condensed milk, which are not vegan or dairy-free. However, you can experiment with plant-based substitutes, though texture and flavor may differ from the traditional pie.
What’s the best way to zest limes?
A Microplane zester is the gold standard—it’s sharp, efficient, and only removes the flavorful outer green layer without the bitter white pith beneath. If you don’t have one, a fine grater works in a pinch.
Final Thoughts
Making this Homemade Key Lime Pie with Condensed Milk Recipe is truly like capturing a slice of sunshine on your plate. It’s a fantastic dessert that mixes nostalgia with a bright citrus punch, perfect for sharing with friends or treating yourself. Give this recipe a try—you’ll find it’s one of those dishes that becomes a cherished favorite, always pulling you back with its creamy richness and zesty charm.
Print
Homemade Key Lime Pie with Condensed Milk Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes plus 3 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This homemade Key Lime Pie is a creamy, tangy, and refreshing dessert featuring a buttery graham cracker and toasted almond crust filled with a luscious lime custard made from fresh lime juice, zest, egg yolks, and sweetened condensed milk. Topped with tart whipped cream and garnished with lime slices and zest, this pie is a perfect balance of sweetness and acidity, ideal for warm weather or any occasion craving a citrusy treat.
Ingredients
Crust
- 1/2 cup slivered almonds (toasted)
- 1 & 1/3 cup graham cracker crumbs (12 full sheets)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons butter (melted)
Filling
- 6 egg yolks
- 1 & 1/2 cans sweetened condensed milk (1 can + 2/3 cup from a new can)
- 1 cup + 2 tablespoons full fat sour cream
- 2 & 1/2 tablespoons lime zest (about 5–6 limes)
- 1 cup + 2 tablespoons lime juice (at least 7–8 limes)
Whipped Cream Topping
- 1 & 1/2 cups heavy cream
- Juice from 1 lime
- 1/3 cup powdered sugar
Garnish
- Lime slices or wedges
- Additional lime zest
Instructions
- Make the crust: Preheat the oven to 350°F. Spread 1/2 cup slivered almonds on a baking sheet and toast for 5-6 minutes, stirring every 2 minutes until light brown and fragrant. Remove and cool.
- Prepare graham cracker crumbs: Pulse 12 full graham cracker sheets in a food processor until fine. If not using almonds, use an additional 1/2 cup crumbs. Add sugar, salt, and toasted almonds, pulsing to fine crumbs.
- Combine crust ingredients: Add melted butter to the crumbs and pulse until the mixture resembles wet sand.
- Form the crust: Press the crust mixture evenly into a 9 or 9.5-inch deep dish pie plate, pushing it up the sides for stability.
- Bake the crust: Bake the crust at 350°F for 10 minutes. Allow to cool completely before adding filling; refrigerate if desired once cooled.
- Whip egg yolks: Beat 6 egg yolks on medium-high speed for about 5 minutes until pale yellow and fluffy.
- Add condensed milk: With mixer running, add 1.5 cans sweetened condensed milk (1 full can plus 2/3 cup from another can) and mix well.
- Add sour cream: Mix in 1 cup + 2 tablespoons full fat sour cream until combined.
- Add lime zest: Add 2 & 1/2 tablespoons of lime zest to the mixture and incorporate well.
- Add lime juice: Pour in 1 cup + 2 tablespoons fresh lime juice and beat until just combined, scraping bowl sides.
- Pour filling: Slowly pour the lime custard into the cooled crust, preventing overflow.
- Bake the pie: Bake at 350°F for 25 minutes. Look for tiny bubbles on the surface; the filling should be wiggly and not fully set.
- Cool the pie: Remove from oven and let cool on a rack for 45-60 minutes.
- Chill the pie: Cover with plastic wrap and refrigerate for at least 3 hours or up to 3 days before serving.
- Prepare whipped cream: Beat 1.5 cups heavy cream on high speed. While mixing, add juice from 1 lime, then add 1/3 cup powdered sugar and beat for 2-3 minutes until stiff peaks form.
- Decorate pie: Transfer whipped cream to a piping bag with a large star tip or use a ziplock bag with a corner snipped. Pipe cream decoratively on pie surface.
- Garnish: Top with lime slices and extra zest for a fresh finish.
- Optional chilling: Freeze pie for 15 minutes after decorating for a firmer presentation before serving.
- Serve: Best served chilled, enjoy this tangy, creamy key lime pie as a refreshing dessert.
Notes
- Use a Microplane zester for easy lime zesting.
- Electric citrus juicer reduces juice extraction time significantly.
- Do not overbake the pie; a wiggly custard center is normal and perfect.
- The pie can be made up to 3 days ahead of time and stored refrigerated for best flavor.
- If you omit almonds, increase graham cracker crumbs by 1/2 cup.
- Leftover condensed milk can be used to make Buried Cherry Cookies.
- Glass pie plates should be cooled to room temperature to avoid cracking before refrigeration.
- Whipped cream can be piped for elegant serving or dolloped for a rustic look.
