I can’t get over how this Key Lime Pie turns a handful of pantry staples into a creamy, tangy-sweet showstopper. One slice and it’s easy to see why it disappears so fast.

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I’m obsessed with this Joanna Gaines Key Lime Pie because it hits that sharp, creamy, sweet spot without trying too hard. I love the buttery crunch of graham cracker crumbs against that silky, tangy filling, and fresh key lime juice gives it the kind of bright bite that keeps me going back for another forkful.

But the best part? It tastes rich and refreshing at the same time, which is exactly why I crave it after dinner, at parties, or honestly straight from the fridge.

And that fluffy topping seals the deal. Simple, punchy, chilled, and dangerously easy to love.

Ingredients

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Graham cracker crumbs make that sandy, sweet crunch everyone secretly wants most.
Granulated sugar helps the crust taste like dessert, not just crushed crackers.
Melted butter holds the crust together and adds that rich, cozy bite.
Egg yolks give the filling body, so it slices clean and creamy.
Sweetened condensed milk brings the thick, sweet base that makes key lime pie iconic.
Fresh key lime juice gives the pie its bright, tangy kick.
Lime zest adds extra citrus flavor without making things too sour.
A pinch of salt keeps the sweetness from feeling flat or too sugary.
Heavy whipping cream turns into the soft, fluffy topping you’ll want extra of.
Powdered sugar sweetens the cream gently, so it’s not gritty.
Vanilla extract makes the whipped cream taste warmer and a little bakery-like.
Plus, lime garnish makes it look cute with almost zero effort.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 to 12 full crackers)

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

3 to 4 large egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup fresh key lime juice (about 4 to 6 limes)

1 to 2 teaspoons finely grated lime zest

Pinch of fine salt

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon pure vanilla extract

Extra lime slices or zest for garnish, optional

How to Make this

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1. Preheat oven to 350°F. Combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter in a bowl until mixture resembles wet sand.

2. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a measuring cup to compact it firmly.

3. Bake the crust for 8 to 10 minutes until set and fragrant. Remove from oven and let cool slightly while preparing the filling.

4. In a medium bowl whisk the egg yolks until smooth, then whisk in the sweetened condensed milk until fully combined.

5. Stir in the fresh key lime juice, 1 to 2 teaspoons finely grated lime zest, and a pinch of fine salt until the filling is smooth and slightly thickened.

6. Pour the filling into the warm baked crust and smooth the top with a spatula.

7. Bake the filled pie at 350°F for 10 minutes, or until the filling is just set in the center. Remove from oven and let cool to room temperature.

8. Cover and chill the pie in the refrigerator for at least 2 hours, preferably 4 hours, until fully chilled and firm.

9. Before serving, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks. Spread or pipe the whipped cream atop the chilled pie and garnish with extra lime slices or additional lime zest if desired.

Equipment Needed

1. 9-inch pie pan
2. Mixing bowls (small and medium)
3. Measuring cups and spoons
4. Food processor or resealable bag plus rolling pin to crush graham crackers
5. Rubber spatula and offset spatula or bench scraper to smooth filling
6. Whisk
7. Electric hand mixer or stand mixer for whipping cream
8. Microplane or fine grater for lime zest and a citrus juicer

FAQ

Q: Do I need to bake the crust before adding the filling? Yes. Press crumbs into a 9 inch pie pan and bake at 350 F for about 8 to 10 minutes until fragrant and set, then cool slightly before pouring in the filling.

Q: Is it safe to use raw egg yolks in the filling? The filling contains raw egg yolks but is baked, which sets and reduces risk. Bake the filled pie at 350 F for about 12 to 15 minutes until the center is just set. If you are concerned, use pasteurized eggs.

Q: Can I substitute regular limes for key limes? Yes. Regular Persian limes work fine; they are less tart and slightly less floral. You may want to taste and use the higher end of the juice and zest amounts to preserve bright flavor.

Q: How long should the pie chill before serving? Chill the pie at least 2 to 4 hours, or overnight for best texture and easier slicing. Chilling lets the filling fully set and the flavors meld.

Q: How do I make the whipped cream topping stable and not weep? Chill the bowl and beaters, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla to medium peaks. Stabilize longer by adding 1 teaspoon cold instant gelatin dissolved in 1 tablespoon water or use mascarpone folded in.

Q: How should I store leftovers and how long will they keep? Cover and refrigerate leftover pie for up to 3 to 4 days. The crust may soften over time, but flavor remains excellent. Do not freeze the finished pie with whipped cream topping; you can freeze the baked, un-topped pie for up to 1 month and thaw overnight in the refrigerator.

Joanna Gaines Key Lime Pie Recipe Substitutions and Variations

Graham cracker crumbs: digestive biscuits or vanilla wafers (use equal volume)
Unsalted butter: coconut oil (melted, 1:1) or salted butter (omit added pinch of salt)
Fresh key lime juice: regular Persian lime juice (use same volume) or bottled lime juice (taste and adjust)
Sweetened condensed milk: evaporated milk plus granulated sugar simmered down (about 1 cup evaporated + 1 cup sugar) or full fat canned coconut condensed milk for dairy free

Pro Tips

1. Bring the egg yolks and sweetened condensed milk to room temperature before mixing. Cold yolks can seize and give the filling a grainy texture, while room temperature ingredients blend silky and set more evenly.

2. Use a microplane for the lime zest and zest only the colored part. The thin, fragrant shavings add big flavor without the bitter white pith. Reserve a little zest to sprinkle on top after chilling for a bright finish.

3. When pressing the crust, compact it firmly and chill for 10 to 15 minutes before baking. That extra compacting and cooling helps the crust hold together when you slice the pie, giving cleaner edges.

4. Don’t overbake the pie. The center should still have a slight wobble when you take it out. It will finish setting as it cools. For the whipped cream, chill your bowl and beaters first so the cream reaches soft peaks faster and stays light.

Joanna Gaines Key Lime Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can’t get over how this Key Lime Pie turns a handful of pantry staples into a creamy, tangy-sweet showstopper. One slice and it’s easy to see why it disappears so fast.

Servings

servings

Calories

482

kcal

Equipment: 1. 9-inch pie pan
2. Mixing bowls (small and medium)
3. Measuring cups and spoons
4. Food processor or resealable bag plus rolling pin to crush graham crackers
5. Rubber spatula and offset spatula or bench scraper to smooth filling
6. Whisk
7. Electric hand mixer or stand mixer for whipping cream
8. Microplane or fine grater for lime zest and a citrus juicer

Ingredients

1 1/2 cups graham cracker crumbs (about 10 to 12 full crackers)
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
3 to 4 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh key lime juice (about 4 to 6 limes)
1 to 2 teaspoons finely grated lime zest
Pinch of fine salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Extra lime slices or zest for garnish, optional

Directions

Preheat oven to 350°F. Combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter in a bowl until mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a measuring cup to compact it firmly.
Bake the crust for 8 to 10 minutes until set and fragrant. Remove from oven and let cool slightly while preparing the filling.
In a medium bowl whisk the egg yolks until smooth, then whisk in the sweetened condensed milk until fully combined.
Stir in the fresh key lime juice, 1 to 2 teaspoons finely grated lime zest, and a pinch of fine salt until the filling is smooth and slightly thickened.
Pour the filling into the warm baked crust and smooth the top with a spatula.
Bake the filled pie at 350°F for 10 minutes, or until the filling is just set in the center. Remove from oven and let cool to room temperature.
Cover and chill the pie in the refrigerator for at least 2 hours, preferably 4 hours, until fully chilled and firm.
Before serving, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks. Spread or pipe the whipped cream atop the chilled pie and garnish with extra lime slices or additional lime zest if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 143g
Total number of serves: 8
Calories: 482kcal
Fat: 29.4g
Saturated Fat: 15.8g
Trans Fat: 0.13g
Polyunsaturated: 3.5g
Monounsaturated: 10g
Cholesterol: 138mg
Sodium: 221mg
Potassium: 170mg
Carbohydrates: 51.8g
Fiber: 0.9g
Sugar: 38.9g
Protein: 7.6g
Vitamin A: 2500IU
Vitamin C: 4.5mg
Calcium: 192mg
Iron: 0.9mg

Joanna Gaines Key Lime Pie Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Joanna Gaines Key Lime Pie Recipe Substitutions and Variations

Pro Tips