Key Lime Pie (The Best)

  • Preparation 30 MIN
    Cooking 45 MIN
    Chilling 4 H
  • Servings 1
  • Makes 12 servings
Creamy, citrusy, and with a perfectly crisp graham cracker crust, key lime pie is one of Ricardo’s all-time favourite treats. We pushed our pie-making skills to the max (try 12 different versions!) to create the ultimate recipe.



Lime Cream

Whipped Cream



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a bowl, combine all of the ingredients. Press the crust into the bottom and up the sides of a 9-inch (23 cm) glass pie dish. Bake for 15 minutes. Let cool.

Lime Cream

  1. In a bowl, combine the cornstarch and lime juice. Add the remaining ingredients and whisk until smooth. Pour into the cooled pie crust.
  2. Bake for 30 minutes or until the sides of the lime filling are set, but the centre still jiggles slightly.
  3. Cover with plastic wrap directly on the surface of the pie. Let cool on a wire rack. Refrigerate for 4 hours or until the filling has completely set and chilled.

Whipped Cream

  1. In a bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a star tip. Garnish the pie with lime zest and rosettes of whipped cream.


Remove the zest from the key limes or regular limes before pressing them for juice.

To help you with this recipe

Deep Pie Plate

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

15.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.