Key Lime Pie

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Servings: 10 to 12 servings
Cook Time: 8 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted

1 cup heavy whipping cream
1/2 cup sugar
1 (12-ounce) can sweetened condensed milk
3/4 cups key lime juice
1 tablespoon key lime zest
1 pint half-and-half
Fresh lime slices. for garnish





Preheat oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

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Reader Comments:


Your key lime pie is wonderfu!! However, I would love to make by bread pudding with a whiskey sause for you. It is very delicious. My receipe is from my great-great grandmother. sincerely, Lisa Moore-Waltman ps come on down south and I will be glad to show you how we do it.

By Lisa Waltman on April 07, 2013


To make the consistency thicker I followed the advice listed below about first beating the whipping cream with the sugar. Seemed to help, but to make it more thicker after adding all of the ingredients I added confectioners sugar to it. Add as much as you need until you get the thickness you prefer. I froze the pie for one hour right away, then let it cool more in the refrigerator.

By Michelle on March 18, 2013


you r the best love watching your show i love to cook an when i need help i look forward to your show an on line recipes to give me idea your kids are so luck to have a mother like you god bless

By scott on January 02, 2013


made your key lime pie, but had a very watery consistency. how can I fix this and what did I do wrong?

By susan on August 13, 2012


this recipe is mine and my grandmas favorite.when I think of pie key lime pie comes to mind.

By sabrina on July 09, 2012


Paula, Today, I decided to make your key lime pie and your 3 meat pasta that you serve at The Lady and sons restaurant . my family love it. My husband and I seen your show on 4-18-12 so of course I had to make it. Thank you Paula and sons.

By rose.mackay on April 19, 2012


I was going to use your Key Lime Pie recipe until I read the comments. When reading the ingredients I wondered how this would get thick. To many cooks had a poblem so I am going to pass. I am a blue ribbon winner in many baking competition's yet not willing to spend time and money on this endevor.

By Sandra Lee on December 08, 2011


For those having problem with the consistency try beating the sugar and whipping cream before adding the condensed milk and use eagle brand condensed milk it works best for this recipe.

By Lamonica on September 01, 2011


Paula siento mucho no poder expresale en ingles, lo que la admiro a usted y a su familia, no domino muy bien el idioma, pero si usted puede conseguir alguna persona que se lo pueda leer,para decirle que estoy suscrita a su revista, vengo de una familia en que todos cocinaban, soy de origen cubana llegada a este maravilloso pais en el año 1961, no me averguenzo de no dominar muy bien el idioma a pesar de llevar tantos años aquí, pero fueron motivos personales los que hicieron no por hacerlo. No me pierdo sus programas son maravillosos, y me hacen recordar momentos muy felices que pasé viendo cocinar e intercambiar recetas a mi madre con sus felicíto enormeménte a usted y a su família. Que Diós la bendiga Ofelia

By Ofelia Gravier on August 13, 2011


This same recipe appeared in our Rural Missouri magazine. I followed the directions---beating the whipping cream while gradually ading the sugar ,till soft peaks formed. Then I added the Eagle Brand milk. I beat it for 15 minutes and all it did was become a thinner consistency. I finnaly gave up and just poured it in the shell and froze it. This is the first Paula Deen recipe that I ever tried that failed to come up to my expections. Another person tried the recipe and complained of the same results that I had.

By Marjorie J. Houpt on August 05, 2011


>Cathy...You're looking for the Key Lime Mousse Pie recipe.

By Scottie Rittenberry on July 31, 2011


I made your Key Lime Pie but had some difficulty with the condensed milk required. There was no 12 oz.can (in any brand) but there was a 14 oz one. I decided to pour the can into a clear measuring cup and then take off 2 oz. I found that the 14 oz. can only contained 10 oz. so I went back to the store and got another can to make the 12 ozs. The pie did not whip up the way I expected or the recipe stated. I froze the pie and it tastes good but I don't think it will be firm if I don't keep it frozen. Does the recipe that you have here need to be kept frozen until all is consumed? Can you tell where I may have gone wrong with mine? Also can you explain my error with the condensed milk? Thank you, Sue McNamara

By Sue McNamara on July 18, 2011


Paul, Your recipes kill me lolol to die for!!

By Kimber on July 12, 2011


Hi Cathy, Here is the recipe you're looking for:

By Jonathan Able on April 27, 2011


Paula, I watch your shows constantly. I loved, loved, loved the one with your two lady friends who work with you in your restaurant. Can't wait to try all the recipes from that show. I also watched your show in the evening. You and your son made a key lime cheesecake with white chocolate. I can't find the recipe online. Can you help me, please? I have been telling my family about it. I don't have a spring form pan; but am going out to buy one today. Can't wait to try this recipe for my family. Thank you, Paula. Have a very blessed Easter!!

By Cathy L. Wingeard on April 22, 2011


I made this pie two days ago and I am making another one today. It was a big hit in my household. Definitely a keeper. It's more like a ice box pie with key lime. But definetly great. Thanks for the recipe.

By Jay on March 26, 2011


I don't eat Key Lime Pie. I am making it today for the second time! Apparently, I am the queen of Key Lime Pie now! I am thinking I will use this recipe as blackmail to get what I want! Making this recipe is easier and much more fun than cleaning the house! smile

By Anonymous on November 25, 2010


I made this last weekend and it was very easy. However, I watched her make it on her show and the consistency looked much thicker. Mine was good but it was not thickening up. Everyone ate it and said it tastes yummy and more like a ice cream pie. I used the whisk attachment on my kitchen-aid. I wasn't sure but I thought with whipping cream that would be the right one. Paula used a regular mixer on the show. So I am not sure if I should have used the paddle attachment.

By Anonymous on September 11, 2010


Would not thicken AT ALL

By Anonymous on September 09, 2010


Great taste but would not thicken AT ALL. Added cornstarch and cream cheese still nothing. Looking for a new receipe.

By Anonymous on September 09, 2010

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