World's Best Key Lime Pie Recipe

I prepare this dish with a unique twist. Instead of mixing the key lime juice and condensed milk with the topping, I pour the mixture directly into the pie crust first. Next, I combine a small container of heavy whipping cream with half a tub of whipped cream and 4 oz of cream cheese to create a delicious topping. I finish it off with a lime twist garnish on top. For best results, I recommend preparing it the day before and allowing it to set in the fridge overnight. This recipe is incredibly quick and easy to make, and it never fails to impress a crowd.

I absolutely loved this recipe! It was my first attempt at making key lime pie and it was a smash hit. There wasn't a single crumb left, as everyone devoured it with gusto. While I usually refrain from reviewing a recipe after making modifications, I feel it's worth mentioning the changes I made. Firstly, I opted to create my own graham cracker crust by combining 1 1/4 cups of Honey Maid Graham Cracker Crumbs, 1/2 cup of sugar, and 1/2 cup of sliced almonds. I pulsed these ingredients in a blender until fine, then added 3/4 stick of melted butter and mixed thoroughly. I pressed the mixture into a 9" pie pan and baked it at 350°F for 8-10 minutes before letting it cool. Additionally, I prepared my own whipped topping/whipped cream as the second alteration. I poured 1 cup of heavy cream into a stand mixer, added 2 tablespoons of sugar and 1 teaspoon of vanilla, and mixed on medium speed until stiff peaks formed (approximately 10-15 minutes). I then folded this into the condensed milk and key lime juice mixture and proceeded with the rest of the recipe. The result? Absolutely delicious!

This recipe needs some adjustments for better results. The store-bought graham cracker crust is actually around 8.5" round, not 10" as stated in the directions. This means you'll end up with too much filling if you follow the recipe exactly. Also, the recipe asks for 16 oz of Cool Whip, but a 14 oz container is sufficient. I used 2 cups of Cool Whip from my 14 oz container and added 1/2 cup of sour cream. I used fresh key lime juice instead of the specified amount. The flavor turned out good but quite tart. Even with these modifications, I still had leftover filling. Next time, I would adjust the Cool Whip to 1 1/2 cups, sour cream to 1/4 cup, and slightly less lime juice to match the crust size better. If that seems complicated, just be prepared to make two pies.

Review Rewritten: I absolutely love this gluten-free friendly recipe! I used an 8oz package of gluten-free graham crackers and followed the crust-making instructions from one of the reviews. Doubling the recipe, I created a crust for a 9 x 13 pan, juicing 4 limes and 3 lemons to make 1 cup of juice. Following a reviewer's suggestion, I used a can of sweetened condensed milk and a can of cream of coconut milk. I served this dessert for a 4th of July celebration and it was a hit! I ended up making it again shortly after for a party, this time using 2 Keebler Graham Cracker crusts. It received rave reviews from all the guests, and there wasn't a single slice left over. I highly recommend trying this recipe and reading through all the fantastic reviews. It's a versatile recipe that can accommodate various modifications. Quick, simple, and delicious. Even my husband, who has been making the classic Key Lime Pie for over 30 years, has decided this will be our go-to family recipe moving forward. Many thanks to June and all the wonderful reviewers for sharing their experiences! I currently have one in the freezer for tonight's dinner.

Although I initially used only an 8 oz container of whipped topping, I found that the pie required more than 1/2 cup of key lime juice to suit our preferences. I ended up adding more juice until it reached the tartness we desired. I decided to make 48 bite-size pies with graham cracker crusts in mini cupcake pans, which turned out to be a hit with our friends. In the future, I plan to experiment by mixing only the key lime and sweetened condensed milk as suggested by another reviewer, and topping each slice with a dollop of whipped topping.

Here's my revised review: This pie recipe is fantastic! I modified it by using 8 oz of whipped topping in the pie mixture and saving the other 8 oz for topping. I also added a teaspoon of lime zest for extra flavor. I baked it in the oven for 5 minutes to set, and it turned out wonderfully!

Instead of using cool whip, substitute with 1 cup of whipping cream. Also, include an extra teaspoon of key lime juice for added flavor. Whip the cream and gently fold half of it into the key lime mixture. Finally, top off with the remaining whipped cream.

Great recipe, but I personally prefer my own version. I used a mixture of half a cup of lemon and lime juice, 10 oz of whipped topping, and 14 oz of condensed milk. I also made my own pie crust using 10 and a half Honey Maid graham crackers, 1/3 cup of melted butter, and 1/4 cup of brown sugar. After mixing everything in a food processor, I baked it at 375 degrees for 6 minutes. I hope this variation inspires you to try something new!

I have enjoyed this pie every Thanksgiving and Christmas for as long as I can remember. It has become a family favorite, so much so that my mom now makes two pies because the first one disappears within minutes. Originally, she used 12 oz of Cool Whip and 1/3 cup of lime juice. However, last Christmas she decided to use 16 oz of Cool Whip and 1/2 cup of lime juice. The result was a pie that received rave reviews from everyone. She also saves some Graham cracker crumbs to sprinkle on top, adding a delicious finishing touch. This pie is so delicious and nostalgic for me!

This key lime pie is hands down the best I've ever made! It reminds me of the delicious pie I enjoyed in Key West this past summer. I opted to make my own crust instead of using a store-bought one, and I whipped up my own fresh cream instead of using frozen topping. I doubt I'll ever go back to making a baked Key lime pie again.

Absolutely fantastic.

My wonderful nanny would always whip up a "Key Lime Pie" for me whenever I wanted! She was truly a baking genius. Her homemade chocolate cake with chocolate icing was a dream, and those homemade pear tarts were divine! Sadly, over time, I somehow managed to forget about her delicious no-bake Key Lime Pies. When the memory resurfaced, I embarked on a quest to find the recipe. I vaguely recalled she used cool whip and lime juice, but the rest eluded me. After sifting through recipes that called for cream cheese, I finally stumbled upon the exact one I had been seeking! Trust me, everyone needs to experience this pie—it's pure bliss! 😋🥧

I have fond memories of my time working at a seafood restaurant during high school, which is now more than four decades ago. One of the highlights was the famous key lime pie that patrons would travel miles to savor, made with the owner's "special recipe using genuine key limes from The Keys." One day, in a moment of urgency when we were running low on key lime pie, I was entrusted with the "secret recipe," only to discover that it involved lime juice concentrate instead of authentic key lime juice. Despite the revelation, I must admit, I still have a soft spot for this pie! 😊🥧

SIMPLY outstanding! Creating the crust from scratch takes it to another level of deliciousness!

My favorite pie... Now all I have to do is bake the crust for 8 minutes.

Added some green food coloring and loved how simple it was to prepare!

Superb and incredibly simple. It didn't take long at all. Turned out flawlessly every time. We crafted our own pie crust using Keebler's graham cracker crumbs and followed the instructions on their packaging.

I was trying to use up some leftover condensed milk, whipped topping, and a graham cracker crust from my holiday baking, and stumbled upon this recipe. I decided to give it a try, adding lime zest, coconut extract, and rum extract. I have to say, I am absolutely blown away by how delicious it turned out. I can't seem to stop myself from indulging in it.

This dessert has become a staple in our family! It's always a hit, especially with my son who asks for it every year for his birthday in June. I stick to using just an 8oz whipped topping, and occasionally I like to freeze it before serving, letting it thaw for a few minutes on the counter. It's a beloved treat that my family can't get enough of!