Key Lime Pie

Bright, creamy, and packed with citrus flavor, this easy key lime pie recipe comes together with just a handful of ingredients and can be made a day ahead, making it perfect for cookouts, holidays, and summer gatherings. The filling combines Nellie & Joe's Key West Lime Juice, sweetened condensed milk, egg yolks, and a touch of white chocolate for extra richness.

While a classic graham cracker crust works perfectly well, my favorite version uses a Biscoff cookie crust. The caramelized cookie flavor pairs beautifully with the tart lime filling and takes this pie from great to unforgettable.

Simple ingredients. Big flavor. No green food coloring required.

Yield: One 9-inch pie (8 servings)

Ingredients

1 (14 oz) can sweetened condensed milk (396g)
3 large egg yolks - room temp
120ml Nellie & Joe's Key West Lime Juice (1/2 cup)
Zest of 1 lime (optional)
40g mini white chocolate chips (1/4 cup)

Best Cookie Crust Options

Each of these works well, but they create very different pies.

Good: Graham Crackers
The classic choice. Mild, buttery, and familiar, with just enough sweetness to let the lime filling shine.

Better: Lorna Doone Shortbread Cookies
A richer, buttery crust with a more delicate crumb that pairs beautifully with the creamy filling.

Best: Biscoff Cookies ⭐
My favorite. The caramelized spice of Biscoff cookies adds incredible depth without overpowering the bright citrus flavor.

It's the crust I use whenever I want to make an already great Key Lime Pie even better.

See my Cookie Crust Recipes

Instructions

Preheat oven to 350°F.
In a large bowl, whisk together the condensed milk, egg yolks, lime juice, and lime zest until smooth.
Stir in the white chocolate chips.
Pour the filling into a prepared 9-inch Biscoff or graham cracker crust.
Bake for 15 minutes, or until the filling is just set.
Cool completely at room temperature.
Refrigerate for at least 4 hours before serving. Overnight is even better.