The best key lime pie I’ve ever tasted hails from the famous Joe’s Stone Crab in Miami. It’s both tart and sweet and has a ridiculously yummy buttery, sugary graham cracker crust that almost melts in your mouth. I tried my hand at the recipe and the result was bananas! It was also super easy to make. Here’s the recipe:

The Best Key Lime Pie Ever

Adapted from Joe’s Stone Crab


1/3 lb graham cracker crusts (or 1/3 of a 1lb box of graham crackers)

5 tbsp melted butter

1/3 cup sugar


3 egg yolks

2 tsp grated lime zest

1 14 oz can of sweetened condensed milk

2/3 cups of fresh lime juice

Vanilla Whipped Cream Topping:

1 1/2 cups heavy cream

1 tsp vanilla extract

1/4 cup granulated sugar

Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you’re ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don’t have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on.

Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined.

Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you’re ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve.

Be prepared to be blown away by the deliciousness of this pie…It’s that good.


  1. You have no idea how happy you’ve made me. I absolutely adore Key Lime Pie and I can’t wait to learn how to make it myself. I’ll let you know how it goes. Thanks again.

  2. Oh my gosh, this looks delicious! I’ve always wanted to try to make a key lime pie, I’m so excited! Thanks a million for sharing!!!

  3. YUM!!!!!!!! I love pretty much anything lime, and this pie looks fabulous!! And I just so happen to have 8 limes sitting on the counter in the kitchen…. 🙂

    Thanks for sharing the recipe — this is getting bookmarked for sure!!


  4. marksgrandma

    I made it! I’m eating it! Wonderful! Marvelous! I made six individual mini pies (used gram cracker premade mini crusts)and the rest a small pie (used an IKEA oven ware oval pan) Easy to make, easy to eat 🙂

  5. This recipe is so amazing! You all must try it!

    And Marksgrandma….so glad you loved the recipe! it is truly wonderful and marvelous!

  6. Great! It looks so easy. I’m going to try to make it tonight :p Been looking for a good recipe, since I saw the Dexter ep LOL. Love your site. So haute style!

  7. I finally tried out the key lime pie to bring to a BBQ. YUM!!! It was definitely a hit 🙂 And easy to make too, which is a bonus 🙂


  8. Hey there, I was reading your article and I just wanted to say thank you for putting out such great content. There’s so much crap on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend and it turned out really nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.