Key Lime Pie

Best Key Lime Pie | Moore Cookin

This recipe has me almost speechless…but I’ll try to get it together. This is by far the best Key Lime Pie I’ve ever had and the toasted coconut in the crust just sends it over the top. It is pure tropical heaven. It’s been awhile since I’ve fallen in love with a dessert recipe, but this pie has me head over heels and dreaming about its tart-y goodness at night. It is just that good.

To be honest, we have attempted to make a key lime pie one other time in our almost 7 years of marriage. It was a total disaster and probably one of the worst things we’ve made. We kept looking at the recipe over and over trying to figure out what was wrong. Why was it so sour? Why didn’t the filling set at all? Then it dawned on us to check our can of sweetened condensed milk…and sure enough, we had used evaporated milk somehow. So just a pointer for all of you out there: Make sure you’re using sweetened condensed milk. You don’t wan’t to miss out on the best tasting key lime pie of a lifetime.

Alright. On to the recipe…


For the Crust

  • 12 whole Graham Crackers (the complete 4-section pieces)
  • 1/4 Cup shredded coconut, lightly toasted
  • 1/3 Cup butter, melted

For the Filling

  • 1/2 Cup Key Lime juice (This lime juicer makes this step super easy. Just slice each lime in half, place each half face down, and give it a squeeze. Quick and easy!)
  • 1/2 Tbs lime zest (or more depending on your taste)
  • 2 whole egg yolks
  • 1 14oz. can sweetened condensed milk


  1. Preheat oven to 350 degrees
  2. Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs.
  3. Pour them into a bowl and add in the toasted coconut.
  4. Stir in the melted butter and press crumbs into a pie pan to form a crust.
  5. Bake for 5 minutes or until golden and set. Set aside to cool a little.
  6. For the filling, mix lime zest, lime juice, and egg yolks in a mixer bowl.
  7. Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
  8. Pour mixture into crust and bake for 15 minutes.
  9. Remove from oven, allow to cool completely.
  10. Refrigerate for at least 2 hours.
  11. Serve and enjoy with those you love!

Perfect Key Lime Pie | Moore Cookin

Recipe adapted from The Pioneer Woman

Update: After receiving many questions over the years about the kitchenware and tools I use when making this recipe, I’ve decided to share a few helpful supplies for this recipe here:

26 thoughts on “Key Lime Pie

  1. The best key lime pie ever. Original recipe off Key Lime Juice. I have been making it for years.

    Meg Reply

    1. Nice to hear from another fan of this recipe. It’s one of my absolute favorite desserts! When Spring is in full swing, I find myself looking for reasons to make it again.

      Vanessa Reply

    2. You are so right! I even double it, and make bars with a rectangular cake pan.

      Karen Jinkens Reply

  2. I’m going to give it a try when I go gown to see my sweet mother who now has developed the God awful Alzheimer’s disease. My sister is also coming to help me with a minor surgery and would like to make it for her or maybe something I haven’t come to. Thanks, Judy

    Judy Prater Reply

    1. So sorry to hear about the struggles your family is going through. Hope everyone enjoys the recipe. Pie makes everything a little better!

      Vanessa Reply

  3. Am I totally screwed if I don’t have the zest? I was able to find key lime juice here in Nebraska but no key limes!

    Michelle Reply

    1. No worries…I’ve made this recipe a few times without the zest and it was still a crowd pleaser. Hope you enjoy!

      Vanessa Reply

    2. Use regular limes for zest (Persian Limes are the full size limes) you will end up shredding your fingers if you try and zest key limes.

      Glen Lanphear Reply

  4. I just made this yesterday and it was SO good !!!
    I added whipped cream with some toasted coconut flakes on top . It was so good i made it again today

    Sivan Ebbert Reply

  5. Very tasty pie, just like the recipe on the bottle of key lime juice, used 3 egg yolks. The addition of lime zest makes the pie.

    Chef Carol Orlow Reply

  6. I’ve been making a key lime pie very similar to this for a long time. I do have a suggestion or two to change it up,if you are interested. I make a thicker pie, that is so beautiful when sliced. 6 eggs, Nellie and Joe’s key lime juice only. Use slivered almonds and melted butter in your crust. Do not use key lime zest! It is very yellow looking and bitter. Use zest of regular limes. (A professional baker gave me that tip). Basically doubling everything , baking 30 min.

    Pat Reply

  7. Have made this recipe with lemons instead as well. Always a fan favourite

    leslee murphy Reply

  8. Making this for my fiancé for valentines but he doesn’t like coconuts. You think removing that could ruin the recipe?

    Karla Reply

    1. Hope you enjoyed the recipe! The coconut is an optional addition to the recipe. I just can’t resist adding a little tropical twist to this pie.

      Vanessa Reply

    1. Happy Birthday! I hope you love this pie as much as I do. I typically use a 10-1/4 inch deep dish pie plate. Anything close in size should work just fine.

      Vanessa Reply

  9. I found Key Lime juice but not the actual Key Lime. Have you tried using the zest from a regular lime with the Key Lime juice? I’d really like to try this recipe. I’ve never seen a recipe for this pie I wanted to try. I’d like to make one for my sister whose been paying a fortune for someone to make them for her.

    Delphia Holland Lynch Reply

  10. I have made this several times now (leaving out the coconut) and it is a winner!!

    Alice K Reply

  11. You are so right! I even double it, and make bars with a rectangular cake pan.

    Karen Jinkens Reply

  12. I love key lime pie. My sister and I are going to make this pie today, I’m not a big fan of of zest so can it be less or omitted altogether. I know it is supposed to give a dish more flavor.

    Mary Reply

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