Mike’s Famous Key Lime Pie

Mike’s Key Lime Pie is forever our go-to when we’re craving a zesty slice of key lime pie. It’s the perfect blend of sweet an tart and is easily my favorite pie ever!


This is it.

The ULTIMATE key lime pie.

My father-in-law’s key lime pie is basically the holy grail of pies. I hold every other pie to its mile-high standards and couldn’t imagine getting my key lime fix any other way!

It’s sweet yet oh so tart, relying on a hearty dollop of whipped cream to tame the citrusy bite of lime.

Sliced Key Lime Pie with whipped cream

In my opinion, a key lime pie should always follow a few set rules.

1. A graham cracker crust is a must.

2. Your first bite should be equal parts swoon and pucker-face. It shouldn’t be so sweet and creamy that it causes a toothache, and instead must balance it’s sweetness and tartness with refreshing zest. The velvety custard must be bursting with citrus flavor to qualify it for key lime greatness.

3. Nellie and Joe’s Key West Lime Juice is the gold standard.

4. It can’t be green. (this is non-negotiable, people – put down that food coloring!)

For a totally sharable option, you can make this recipe into Mini Key Lime Pies!

The tasty filling from this recipe will yield 12 mini pies and you can either use homemade graham cracker crust or the little premade mini pie shells from Keebler. They’re such a breeze to make and perfectly sweet and shareable!

Homemade Graham Cracker Crust

Crust Ingredients:

  • 1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers)
  • 2 tablespoons sugar
  • 1/8 tsp salt
  • 4 tablespoons plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted


  1. Preheat oven to 350°F. Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).
  2. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
  3. Press into a lightly greased pie dish. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at both the bottom of the pan and the sides.

Mike’s Famous Key Lime Pie

This lip-smacking lime pie is so easy my 5-year-old can make it and so legendary it comes straight from her grandpa’s recipe box. Love. It. So.

We made it for a party to share with friends this past weekend and it vanished FAST. Clearly it’s time to make another!

Ingredient-wise you’ll only need a few things to make this amazing dessert: premade or homemade graham cracker crust, sweetened condensed milk, eggs, and key lime juice. For topping you’ll want to grab your favorite whipped topping or make your own tasty whipped cream using the recipe card below. Garnish with some lime slices and get ready to faceplant!


Key Lime Pie

Mike’s Key Lime Pie is forever our go-to when we’re craving a zesty slice of key lime pie. It’s the perfect blend of sweet an tart and is easily my favorite pie ever!
5 from 14 votes
Course: Dessert
Cuisine: American
Keyword: Key Lime Pie
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 20 minutes
Servings: 8 servings
Author: Jenn Laughlin – Peas and Crayons


  • 9-inch prepared graham cracker crust (homemade works fantastic too)
  • 21 oz sweetened condensed milk
  • 2 large eggs
  • 8 oz Nellie and Joe’s Key West Lime Juice
  • 1 lime sliced thin to garnish



  • Pre-heat oven to 350 degrees F.
  • Gently mix eggs and condensed milk with a hand mixer.
  • Continue to beat on LOW while SLOWLY adding lime juice. Mix until juice has been incorporated into the filling.
  • If the filling seems extra watery, or if you’d like a slightly sweeter pie, add an extra TBSP or two of sweetened condensed milk and mix.
  • Pour into prepared graham cracker pie crust. If using a homemade crust, bake until golden and cool before adding the custard. If using store-bought, pour it right in.
  • Bake at 350 F for 10-15 minutes. Mine is typically perfect after 14 minutes. Filling will be wiggly and pale. (should not be browned at all) Allow to cool completely on a cooling rack then transfer to fridge for a minimum of 3/4 hours. May chill overnight if desired.
  • If making the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip. 
  • After they’ve had time to chill (approx. 10-15 min) add the heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
  • Place bowl in fridge until ready to decorate. Pipe onto the pie using a star tip and piping bag or simply serve a dollop of fresh whipped cream on each slice. Thinly sliced lime wedge make a pretty garnish.


Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 380kcal, Carbohydrates: 47g, Protein: 8g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 106mg, Sodium: 122mg, Potassium: 355mg, Sugar: 44g, Vitamin A: 710IU, Vitamin C: 13mg, Calcium: 244mg, Iron: 0.4mg

If you get a chance to try this key lime pie recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

I can’t wait to see what you whip up!

hungry for more?

Key Lime Pancakes are basically the best part of waking up. Evahhhh! Make them for a weekend breakfast or brunch and prepare to swoon over these dreamy dessert pancakes.

Need a snack? Perfecto! These Key Lime Energy Bites are the ultimate bite-sized snack! They’re also pretty darn healthy and gloriously make-ahead too. I love having them on hand after workouts and for a mid-day pick me up.

This Key Lime Pie Smoothie from Live Eat Learn looks amazing!

On the savory side, Edamame Salad with Cilantro Lime Dressing is totally a must this summer. This side salad is perfect for parties and picnics and keeps great in the fridge! I also make a mean Spicy Sriracha Lime Chicken Zoodle Soup.

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Recipe Rating

Questions & Reviews

  1. 5 stars
    Hey I was wondering could I substitute lemon juice for the lime juice! Btw this is my favorite pie ever I’ve made it so many times!

    1. Hey Liz! I’ve never made a lemon version but I’d love to try it. I’d go with fresh squeezed lemons for the brightest flavor? Let me know if you get a chance to experiment!

  2. 5 stars
    It’s been a tradition to buy Key Lime pie when in Florida. But this year I decided to try making one using this recipe. It was Prefect and better than store bought! We now have a new tradition thanks to your excellent recipe.

    1. I’m so stoked it was a hit! The recipe comes from my family in Florida and I love sharing it with others. xoxo

  3. 5 stars
    The best sketch Lime Pie recipe I have ever made. I used two cans of condensed milk, turned out perfect. I plan to use only this recipe when making Key Lime Pie. Thank you for sharing.

  4. 5 stars
    I made this pie and it was delicious! I liked it even better when I used 2 cans of the sweetened condensed milk. I baked the pie 2 minutes more. I made the crust from scratch with a recipe calling for some light brown sugar.. excellent!

  5. 5 stars
    Hey, girl, this pie was great! It has the right mixture or sweet and sour, just like my 9 year old. Highly recommend this to anyone who likes pie. Seriously, it’s fantastic!