Extra Creamy Key Lime Pie

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Extra Creamy Key Lime Pie

star rating (15) rate this recipe »
Published prior to 2008

Key lime pie is one of the most popular desserts offered in restaurants today, and for good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a soothing symphony of flavors and textures.

1 1/2 cups (4 1/2 ounces) vanilla cookie crumbs (sugar, vanilla wafers or cream-filled)
1 1/2 cups (2 1/4 ounces) fresh bread crumbs
6 tablespoons (3 ounces) melted butter

8 ounces cream cheese, softened
1 (14- to 15-ounce) can sweetened condensed milk
1/3 cup (2 5/8 ounces) Key lime juice
1/8 teaspoon lime oil (optional, but good)
1 cup (8 ounces) sour cream

The Crust: Combine the ingredients in the bowl of your mixer or a food processor -- a few pulses will do it -- then press the mixture into a 9-inch pie pan. Bake the crust in a preheated 350°F oven for 20 to 22 minutes, until it's golden brown. Set it aside to cool while making the filling.

The Filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the Key lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving. Garnish it with whipped cream and lime slices. Yield: 1 pie, 8 to 10 slices.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.


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  • star rating 10/06/2014
  • fun size wife from KAF Community
  • This is so easy! Key Lime Pie is one of my favorite desserts, and this definitely fills my craving. The most important part of making this pie is chilling it, because the flavors need to sit and blend to ensure the taste of a Key Lime pie. I found the ingredient amounts balanced- not too sweet or sour. Just keep a bottle of key lime juice and you can make this pie all year round.
  • star rating 09/27/2014
  • Lady of Shallots from KAF Community
  • Although I'm giving this pie 3-stars, let me start off saying it's not at all a bad pie. Texturally, it is amazing (smooth and creamy as one could want). That said, it tastes almost like a cheesecake - the cream cheese flavor overwhelms the smallish amount of lime juice (didn't have lime oil on hand, which I'm sure would have helped, but I did use the zest from 1 lime), and if you're in the mood for a tart, kick-in-the-pants lime punch, this isn't your recipe. Even though it wasn't what I was looking for in terms of flavor profile, the only part that actually disappointed me was the crust (used Nilla Wafers for the cookie) - it didn't come out with a distinctive flavor, and was kind of just "blah". In short, great texture, mild flavor, and a crust that doesn't add much.
  • star rating 06/25/2014
  • Pen1954 from KAF Community
  • The best Key Lime Pie is not baked. Even Kermit's of Key West Florida does not bake his famous Key Lime Pies. They say baking changes the flavor. Of course, if you add eggs you will have to bake but I would cook the egg and milk ingredients in a double boiler and then wait for it to cool down before adding the cream cheese, sour cream and key lime juice as not to change the flavor. I also like to add key lime zest into the pie as well as in the crust and I always add whipped cream on top.
  • star rating 01/11/2013
  • BikerChicKnits from NH
  • I used key lime juice from Key West. It is fresh, all natural and very tart, almost too tart. The pie came out of the oven before the center reached approx 145 degrees, otherwise the crust would have burned. The oven temp was correct though and the filling set nicely. The only problem I had was the crust: browned quickly, it was hard to slice nice pieces - the crust would split, and once sliced I could see that the crust was uneven - thick and thin in areas. Any suggestions for better results is appreciated.
    I would suggest to make sure your crust is evenly distributed in the pan for even baking. Also this recipe does not require baking after it is filled, so it may be why your crust over-baked.
  • star rating 12/13/2012
  • Celia from Italy
  • I made this pie in the summer and decided to make it again this week. My husband loves key lime pie and this recipe is easy! Don't need to mess with the gelatin and the filling is smooth , firm and just enough lime flavor. Delicious anytime of the year!
  • star rating 08/28/2012
  • Deb from Denver, CO
  • I started making this heavenly pie the yr. it was orig. published. It's my oldest son's FAV dessert, and as "pfisterer" noted, he has ever since asked for key lime pie as his b.day 'cake' ;) We love the bread crumb/vanilla wafer crust, as we think graham cracker is too heavily-flavored and can easily overwhelm the filling. It's sweet yet tangy, and so light it's the perfect end to a big meal (but ALSO delish as a snack anytime!). The lime oil is a good addition to bump the flavor, but be careful -- it's *very* powerful. Start with the smallest amount, and if you think you'd like more, add drop by drop. Too much can make it taste weirdly bitter, almost as if curdled.
  • star rating 05/29/2012
  • kathycline from KAF Community
  • I've also been making this pie for years, since I first saw it in your catalog. Also use a homemade graham cracker crust, no lime oil and whipped cream on top. I add 2-3 drops of green food coloring and 2 of yellow to give it a slight tinge of color. One of my husband's favorite pies. I need to try the other baked version. I see "Mary from Austin" 09/10/2009, has some good comments on that review!
  • star rating 12/22/2011
  • pfisterer from KAF Community
  • Excellent flavor. My 18 year old son liked it so much, he remembered it and asked for it for his birthday "cake." I have made it 3 times and always gotten rave reviews. The lime oil is a nice adder.
  • star rating 05/23/2011
  • alldogz11 from KAF Community
  • I did the original recipe and then i "lightened" it up. In both cases i didn't have access at the time to key limes so i used regular limes (persian? they were from mexico, but not key limes). I used about 3 limes total for a bit more juice to kick up the lime flavor. In both cases i zested one of the limes, half the zest went in the mix, half sprinkled on top of the pie. To lighten it up i used a plain graham cracker crust (10 inch shell worked fine for me). Neufchatel cheese instead of plain cream cheese, non fat condensed milk (didn't know such a thing existed, but found it in the regular grocery), and light sour cream...and it was WONDERFUL...i had picked up a teeny weeny bottle of key lime oil at a farmers market and used about two drops of that and never noticed the difference..maybe i should have used more. but the pie rocked..even the lightened up version. Definitely a keeper!!!!
  • star rating 12/30/2010
  • Rose Is Rose from KAF Community
  • Delightful pie! I used my standard cracker crust and it turned out great. I didn't have the lime oil, but will order and try it with. Very refreshing dessert for a hot Texas summer!
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