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.

Looking for something smaller? Try my 6-Inch Key Lime Pie, my Date Night version for 2–4.

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

Yield: One 9-inch pie
Servings: 8
Prep Time: 15 minutes
Bake Time: 15 minutes
Chill Time: At least 4 hours

Ingredients

Biscoff Cookie Crust

250g Biscoff cookies (about 32 cookies), finely crushed
85g unsalted butter (6 tablespoons), melted
Pinch of kosher salt (optional, but recommended)

Key Lime Filling

396g sweetened condensed milk (1 14-oz can)
3 large egg yolks - room temperature
120g Nellie & Joe's Key West Lime Juice (½ cup)
Zest of 1 lime (optional)
40g mini white chocolate chips (¼ cup)

Instructions

1. Prepare the Biscoff Crust

Preheat the oven to 350°F (175°C).
Finely crush the Biscoff cookies and combine with the melted butter and a small pinch of kosher salt.
Press the mixture firmly and evenly across the bottom and up the sides of a 9-inch pie pan.
Bake for 8 minutes, then remove from the oven and allow the crust to cool slightly while you prepare the filling.

2. Make the Key Lime Filling

In a medium bowl, gently whisk the sweetened condensed milk and egg yolks until smooth.
Add the Key lime juice and lime zest and whisk gently just until completely combined.
Stir in the mini white chocolate chips.

Man-Made Tip: Keep the whisking gentle. Unlike a cake batter, there's no benefit to incorporating air into Key Lime Pie filling. Gentle mixing gives you a smoother, creamier filling and helps prevent bubbles from forming across the surface while it bakes.

3. Fill the Pie

Pour the filling into the prepared Biscoff crust.
Gently tap the pie pan against the counter a few times to encourage any trapped air bubbles to rise to the surface. Pop any remaining large bubbles with a toothpick.

4. Bake

Bake at 350°F (175°C) for 15 minutes.
The pie is done when the edges are set but the center still has a slight jiggle when the pan is gently moved.
Don't wait for the center to become completely firm. The filling will continue to set as it cools and chills.

5. Cool and Chill

Allow the pie to cool completely at room temperature.
Refrigerate for at least 4 hours before serving. For the best texture, chill overnight.

Optional Toppings

Lime slices
Lime zest
Crushed Biscoff cookies

Frequently Asked Questions

What Kind of Lime Juice Should I Use?

For a Key Lime Pie, use Key lime juice, not juice from regular limes. The two aren't quite the same. Key limes are smaller and have a distinctive tart, aromatic flavor that gives Key Lime Pie its characteristic taste.
You can certainly squeeze fresh Key limes, but they're tiny, full of seeds, and you'll need quite a few of them to get enough juice. I've done it, and for this pie I don't think the extra work is necessary.
I use Nellie & Joe's Key West Lime Juice. It gives me consistent Key lime flavor, it's easy to measure, and it's readily available in the juice or cocktail-mixer section of most grocery stores.

Why Biscoff?

Graham crackers are the traditional choice for Key Lime Pie, and they'll certainly work here. But Biscoff is my favorite.
The caramelized cookie flavor adds a deeper, almost toasted note that balances the tart lime without competing with it. It creates a crisp, flavorful crust that complements the filling without overwhelming it.

Why Add White Chocolate?

White chocolate isn't traditional in Key Lime Pie, but it's one of my favorite additions.
A small amount of mini white chocolate chips adds richness without taking away from the bright lime flavor. The cocoa butter and milk solids help round out the sharp citrus acidity, while the little pockets of white chocolate add a creamy contrast to the tart filling.
It doesn't technically make the pie less sweet, but I find that it makes the sweetness taste more balanced. The added richness gives the filling another layer of flavor instead of leaving you with just the sweetness of condensed milk competing against tart lime.
The key is not to overdo it. 40g is plenty for this 9-inch pie. You should notice the added richness, but the Key lime should still be the star.

Should I Put Whipped Cream on Key Lime Pie?

You can, but I don't recommend it.
I've tried this pie both with and without whipped cream, and I prefer it without. The filling is already rich and creamy, and I find that whipped cream softens the bright, tart Key lime flavor that makes the pie so good in the first place.
My recommendation: serve it plain. If you want to dress it up, add a little fresh lime zest, a thin lime slice, or a sprinkle of crushed Biscoff cookies.