A perfect slice of Key lime pie is a little taste of sunshine—creamy, tangy, and utterly irresistible. Whether you’re craving a classic version or a fun twist, these 16 recipes have something for every home cook. Get ready to whip up a dessert that’s sure to impress at your next gathering. Let’s dive into these deliciously creamy creations!
No-Bake Key Lime Pie with Whipped Cream Topping
Grab your mixing bowls—this no-bake key lime pie is the ultimate holiday lifesaver when you’re short on time but craving something spectacular. It’s tangy, creamy, and comes together with zero oven time, making it perfect for last-minute gatherings or a sweet solo treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups graham cracker crumbs (I always use the honey-flavored ones for a subtle sweetness)
– ⅓ cup unsalted butter, melted (salted works too, but I prefer controlling the salt myself)
– 2 (14-ounce) cans sweetened condensed milk (chilled cans blend smoother, trust me)
– ¾ cup key lime juice, freshly squeezed if possible (bottled is fine, but fresh gives that vibrant zing)
– 1 tablespoon key lime zest (don’t skip this—it packs a punch of flavor)
– 1 cup heavy whipping cream, cold (straight from the fridge for best results)
– 2 tablespoons powdered sugar (this helps stabilize the whipped cream without graininess)
– ½ teaspoon vanilla extract (pure vanilla is my go-to for a warm note)
Instructions
1. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Tip: Use the bottom of a measuring cup to compact it for a sturdy crust.
3. Chill the crust in the refrigerator for 10 minutes to set.
4. In a large bowl, whisk together sweetened condensed milk, key lime juice, and key lime zest until smooth and thickened, about 2 minutes.
5. Pour the filling into the chilled crust and spread it evenly with a spatula.
6. Refrigerate the pie for at least 4 hours, or until the filling is firm to the touch. Tip: Cover it with plastic wrap to prevent any fridge odors from seeping in.
7. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes. Tip: Stop beating as soon as peaks hold their shape to avoid over-whipping into butter.
8. Spread the whipped cream over the chilled pie filling, creating swirls or peaks with a spoon.
9. Garnish with extra lime zest or thin lime slices if desired.
10. Slice and serve immediately, or refrigerate for up to 30 minutes before serving for a firmer texture.
Unwrap this pie to reveal a velvety, tangy filling that contrasts beautifully with the crunchy, buttery crust. The whipped cream topping adds a light, airy finish—try serving it with a sprinkle of toasted coconut or alongside fresh berries for a colorful twist.
Key Lime Pie Cheesecake with a Buttery Crust
Baking this Key Lime Pie Cheesecake blends two beloved desserts into one irresistible treat. The tangy lime filling sits on a buttery, crumbly crust for a perfect balance of sweet and tart. It’s surprisingly simple to make yet always impresses guests.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups graham cracker crumbs (I crush them finely for a smooth crust)
– 1/2 cup unsalted butter, melted (use the good stuff—it makes a difference)
– 1/4 cup granulated sugar
– 24 oz cream cheese, softened to room temperature (this prevents lumps)
– 1 cup granulated sugar
– 3 large eggs, at room temperature (cold eggs can cause cracking)
– 1/2 cup sour cream
– 1/2 cup key lime juice, freshly squeezed if possible (bottled works in a pinch)
– 1 tbsp key lime zest (don’t skip this—it boosts the flavor)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
4. Bake the crust for 10 minutes at 325°F, then let it cool completely on a wire rack.
5. In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth, about 2 minutes.
6. Add the eggs one at a time, beating well after each addition to incorporate air.
7. Mix in the sour cream, key lime juice, lime zest, and vanilla extract until just combined—overmixing can lead to a dense texture.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake at 325°F for 50–60 minutes, until the edges are set but the center still jiggles slightly when shaken.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
11. Refrigerate the cheesecake for at least 4 hours, or overnight for best results, before serving.
Velvety and rich, this cheesecake has a creamy texture that melts with each bite, punctuated by the bright zing of lime. Serve it chilled with a dollop of whipped cream or a sprinkle of extra zest for a festive touch. It’s a crowd-pleaser that tastes even better the next day.
Key Lime Pie Bars with a Shortbread Base
Zesty and bright, these Key Lime Pie Bars bring tropical sunshine to your kitchen. The buttery shortbread base balances the tangy lime filling perfectly. You’ll love how simple they are to make.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 1/2 cups all-purpose flour (I always sift mine first for a lighter crust)
– 1/2 cup powdered sugar
– 3/4 cup unsalted butter, cold and cubed (cold butter is key for flaky shortbread)
– 4 large egg yolks (room temp eggs blend smoother into the filling)
– 1 (14-ounce) can sweetened condensed milk (don’t substitute evaporated milk—it won’t work)
– 1/2 cup Key lime juice, freshly squeezed if possible (bottled works in a pinch, but fresh has the best zing)
– 1 tablespoon Key lime zest (I scrape it directly into the bowl to capture every bit of oil)
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a food processor, pulse the flour and powdered sugar until combined, about 5 seconds.
3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, roughly 10-15 pulses.
4. Tip: Press the shortbread mixture firmly into the prepared pan—this prevents a crumbly base.
5. Bake the crust for 15 minutes exactly, until the edges are just starting to turn golden.
6. While the crust bakes, whisk the egg yolks in a medium bowl until smooth and pale yellow, about 1 minute.
7. Whisk in the sweetened condensed milk until fully incorporated and no streaks remain.
8. Stir in the Key lime juice and zest until the mixture thickens slightly, about 30 seconds.
9. Tip: Pour the filling onto the hot crust immediately after baking—this helps them bond.
10. Return the pan to the oven and bake for 15 minutes, until the filling is set with a slight jiggle in the center.
11. Cool the bars completely in the pan on a wire rack for 1 hour.
12. Chill in the refrigerator for at least 3 hours, or overnight for the cleanest slices.
13. Tip: Use the parchment overhang to lift the whole slab onto a cutting board before slicing.
14. Cut into 16 squares with a sharp knife, wiping it clean between cuts for neat edges.
The bars have a crisp, sandy shortbread bottom and a creamy, puckery lime filling that’s not too sweet. Serve them chilled with a dollop of whipped cream or a sprinkle of toasted coconut for extra texture. They’re perfect for potlucks because they travel well without smudging.
Mini Key Lime Pies in Phyllo Tart Shells
Grab your mini muffin tin—these bite-sized key lime pies in phyllo shells are the perfect festive treat that comes together in minutes. They’re tangy, sweet, and require zero baking for the filling, making them ideal for last-minute holiday gatherings. Trust me, the crisp phyllo base is a game-changer compared to traditional graham cracker crusts.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 24 mini phyllo tart shells (I find Athens brand holds up best without sogginess)
– 1 (14 oz) can sweetened condensed milk (chilled—it whips up creamier)
– ½ cup key lime juice, freshly squeezed if possible (bottled Nellie & Joe’s works in a pinch)
– 1 cup heavy whipping cream, cold (for maximum volume when whipped)
– 2 tbsp powdered sugar
– Zest of 2 limes (reserve a pinch for garnish—it adds a bright pop)
– ¼ tsp vanilla extract (my secret for balancing the tartness)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Arrange the 24 mini phyllo tart shells on a baking sheet in a single layer.
3. Bake the shells for 8–10 minutes, until golden and crisp—watch closely to avoid burning.
4. Let the shells cool completely on a wire rack, about 15 minutes.
5. In a medium bowl, whisk together the chilled sweetened condensed milk and key lime juice until smooth.
6. Stir in the lime zest and vanilla extract until fully incorporated.
7. In a separate large bowl, use an electric mixer to beat the cold heavy whipping cream and powdered sugar on high speed for 2–3 minutes, until stiff peaks form.
8. Gently fold the whipped cream into the lime mixture until no white streaks remain—be careful not to deflate it.
9. Spoon or pipe the filling into the cooled phyllo shells, filling them just to the top.
10. Refrigerate the pies for at least 1 hour to set the filling firmly.
11. Garnish with the reserved lime zest before serving.
Perfectly creamy with a zesty kick, these mini pies offer a delightful contrast between the flaky phyllo and smooth filling. Serve them chilled on a platter with a sprinkle of extra zest or a dollop of whipped cream for an elegant touch—they disappear fast at parties!
Key Lime Pie Parfaits with Layered Graham Crumbs
Mixing creamy and crunchy textures, these parfaits deliver classic key lime flavor in individual portions. They’re perfect for summer gatherings or when you want dessert without baking a whole pie. The layered graham crumbs add a satisfying crunch that contrasts beautifully with the smooth filling.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1½ cups graham cracker crumbs (I use honey grahams for extra sweetness)
– ½ cup unsalted butter, melted (cooled slightly to avoid soggy crumbs)
– ¼ cup granulated sugar (for the crust—don’t skip it!)
– 14 oz sweetened condensed milk (one can, chilled works best)
– ½ cup key lime juice (freshly squeezed if possible—bottled works in a pinch)
– 1 cup heavy whipping cream (cold, straight from the fridge for better peaks)
– 2 tbsp powdered sugar (for stabilizing the whipped cream)
– 1 tsp vanilla extract (pure vanilla adds depth)
– Zest of 2 key limes (reserve a pinch for garnish)
Instructions
1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until evenly moistened. Tip: Press a small amount between your fingers—it should hold together without crumbling.
2. In a large bowl, whisk sweetened condensed milk and key lime juice until smooth and slightly thickened, about 1 minute. Tip: Add the juice gradually to prevent curdling.
3. Fold in key lime zest gently with a spatula to distribute evenly.
4. In a separate chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 2–3 minutes. Tip: Stop beating as soon as peaks hold their shape to avoid over-whipping.
5. Gently fold half of the whipped cream into the key lime mixture until no white streaks remain.
6. Layer ingredients in 6 parfait glasses: Start with 2 tablespoons of graham crumb mixture, pressing lightly with the back of a spoon.
7. Add ¼ cup of the key lime filling over the crumbs, smoothing the top.
8. Repeat layers once more—crumbs, then filling—ending with a final thin layer of crumbs.
9. Top each parfait with remaining whipped cream using a piping bag or spoon.
10. Garnish with reserved key lime zest and refrigerate for at least 1 hour before serving.
You’ll love how the tangy key lime filling cuts through the sweet, buttery crumbs. Serve these chilled straight from the fridge—the layers hold up beautifully for hours. For a fun twist, try adding a drizzle of white chocolate or swapping graham crumbs for crushed vanilla wafers.
Key Lime Pie Ice Cream with a Zesty Twist
Ready to beat the heat with a frozen treat that packs a punch? This Key Lime Pie Ice Cream with a Zesty Twist delivers the classic tang in a creamy, scoopable form. It’s a refreshing spin on the beloved dessert, perfect for summer gatherings or a cool solo indulgence.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups heavy cream, chilled (I find it whips up fluffier when cold)
– 1 (14 oz) can sweetened condensed milk, well-shaken
– 1/2 cup fresh key lime juice, strained to avoid pulp (bottled works in a pinch, but fresh is brighter)
– 1 tbsp key lime zest, finely grated (don’t skip this—it adds a fragrant punch)
– 1/4 tsp salt (a pinch balances the sweetness perfectly)
– 1 cup graham cracker crumbs, from about 8 whole sheets (I crush mine in a bag for a rustic texture)
– 2 tbsp unsalted butter, melted (use the good stuff for a richer crust)
Instructions
1. In a medium bowl, combine 1 cup graham cracker crumbs and 2 tbsp melted unsalted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9×5-inch loaf pan to form an even layer; freeze for 10 minutes to set.
3. In a large mixing bowl, use an electric mixer on high speed to whip 2 cups chilled heavy cream until stiff peaks form, about 3-4 minutes.
4. Gently fold in 1 can sweetened condensed milk with a spatula until just combined to keep the mixture airy.
5. Add 1/2 cup fresh key lime juice, 1 tbsp key lime zest, and 1/4 tsp salt to the cream mixture; fold gently until fully incorporated.
6. Pour the ice cream base over the frozen crust in the loaf pan, spreading it evenly with the spatula.
7. Sprinkle the remaining 1 cup graham cracker crumbs evenly over the top of the ice cream mixture for a crunchy finish.
8. Cover the pan tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
9. Freeze the ice cream for at least 6 hours, or overnight, until firm and scoopable.
Kick back and savor this creamy delight—it’s tangy and smooth with a buttery crunch in every bite. Serve it in chilled bowls or as a fun twist in waffle cones for an extra treat.
Gluten-Free Key Lime Pie with Almond Flour Crust
Gluten-free baking doesn’t have to be complicated or bland. This key lime pie delivers that perfect balance of tart and sweet with a nutty almond crust that holds together beautifully. You’ll love how simple it comes together for any occasion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 1/2 cups almond flour (I prefer finely ground for a smoother crust)
– 1/4 cup melted unsalted butter (cooled slightly so it doesn’t cook the eggs)
– 3 tbsp granulated sugar
– 4 large egg yolks (room temperature eggs blend more easily)
– 1 (14 oz) can sweetened condensed milk
– 1/2 cup key lime juice (freshly squeezed gives the best tangy kick)
– 1 tbsp key lime zest (don’t skip this—it adds bright aroma)
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar (for a lightly sweetened topping)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine almond flour, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Press the almond mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Tip: Use the bottom of a measuring cup to compact it for a sturdy crust.
4. Bake the crust for 10–12 minutes, until lightly golden and set. Let it cool completely on a wire rack.
5. In a large bowl, whisk egg yolks until smooth and pale yellow, about 2 minutes.
6. Add sweetened condensed milk to the yolks and whisk until fully combined.
7. Stir in key lime juice and zest until the filling is uniform and slightly thickened.
8. Pour the filling into the cooled crust and spread it evenly with a spatula.
9. Bake the pie at 350°F for 15 minutes, until the edges are set but the center still jiggles slightly. Tip: Avoid overbaking to prevent cracking.
10. Remove the pie from the oven and let it cool to room temperature, about 1 hour.
11. Refrigerate the pie for at least 4 hours, or until fully chilled and firm.
12. In a chilled bowl, beat heavy whipping cream and powdered sugar with a mixer on medium-high speed until stiff peaks form, about 3–4 minutes. Tip: Chill your beaters first for faster whipping.
13. Spread or pipe the whipped cream over the chilled pie before serving.
Just slice into this pie to reveal a creamy, vibrant filling that’s perfectly tart against the rich almond crust. The texture is smooth and luscious, with a subtle crunch from the nutty base. Serve it chilled with extra lime zest on top for a fresh, zesty finish that brightens any table.
Key Lime Pie Dip with Fresh Fruit Platter
Nothing beats a tangy-sweet dessert that comes together in minutes. Need a crowd-pleaser for holiday gatherings? This creamy Key lime pie dip with a fresh fruit platter delivers bright flavor without the fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (8 oz) package cream cheese, softened to room temperature for smooth blending
– 1 (14 oz) can sweetened condensed milk, the secret to that classic pie sweetness
– 1/2 cup Key lime juice, freshly squeezed if you can find the tiny limes—bottled works too
– 1 cup heavy whipping cream, chilled for maximum fluffiness
– 1 tablespoon powdered sugar, just a touch to stabilize the cream
– 1 teaspoon vanilla extract, pure vanilla adds depth
– 1/4 teaspoon salt, a pinch balances the sweetness
– Assorted fresh fruit (like strawberries, pineapple, and kiwi), sliced for dipping—I love a colorful mix
Instructions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes—no lumps here.
2. Pour in the sweetened condensed milk and beat on low speed just until combined, scraping down the sides of the bowl once.
3. Add the Key lime juice, vanilla extract, and salt to the bowl. Beat on low speed for 30 seconds until fully incorporated; the mixture will thicken slightly.
4. In a separate chilled bowl, whip the heavy cream and powdered sugar with the electric mixer on high speed until stiff peaks form, about 3-4 minutes—don’t over-whip or it’ll turn grainy.
5. Gently fold the whipped cream into the lime mixture using a spatula until no white streaks remain; this keeps it airy.
6. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to let the flavors meld and firm up.
7. While the dip chills, wash and slice all the fresh fruit into bite-sized pieces for easy dipping.
8. Arrange the fruit on a platter around the chilled dip bowl just before serving.
Velvety and tart, this dip mimics the creamy filling of a classic Key lime pie but in scoopable form. Serve it with the fruit platter for a refreshing contrast, or try it with graham crackers for a nostalgic crunch—it’s a versatile treat that disappears fast.
Key Lime Pie Mousse with a Light and Airy Texture
Even the simplest desserts can become showstoppers with the right technique. This key lime pie mousse transforms classic flavors into a light, cloud-like treat. It’s surprisingly easy to make ahead for any gathering.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (14 oz) can sweetened condensed milk (the thick, sticky base for our mousse)
– 1/2 cup key lime juice, freshly squeezed if possible (bottled works in a pinch, but fresh has brighter acidity)
– 1 tablespoon key lime zest (don’t skip this—it packs a huge flavor punch)
– 1 cup heavy whipping cream, very cold (I always chill my bowl and beaters too for best results)
– 1/4 cup granulated sugar (just enough to sweeten the cream)
– 1 teaspoon pure vanilla extract (my secret for rounding out the tartness)
– 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed fine)
– 5 tablespoons unsalted butter, melted (salted butter works, but I prefer controlling the salt myself)
– 1/4 teaspoon fine sea salt (balances the sweetness perfectly)
Instructions
1. Combine the graham cracker crumbs, melted butter, and 1/4 teaspoon fine sea salt in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom of six 6-ounce serving glasses or ramekins. Tip: Use the bottom of a measuring cup to create an even, compact layer.
3. Chill the crusts in the refrigerator for at least 15 minutes to set.
4. In a large bowl, whisk together the sweetened condensed milk, key lime juice, and key lime zest until completely smooth and slightly thickened.
5. In a separate chilled bowl, combine the very cold heavy whipping cream, granulated sugar, and vanilla extract.
6. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream mixture on medium-high speed until stiff peaks form. Tip: Stop beating as soon as the peaks hold their shape when you lift the beaters to avoid over-whipping into butter.
7. Gently fold about one-third of the whipped cream into the key lime mixture using a rubber spatula to lighten it.
8. Carefully fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the mixture. Tip: Use a figure-eight folding motion for the most consistent, airy texture.
9. Divide the mousse evenly among the chilled glasses, piping or spooning it over the crust.
10. Refrigerate the assembled mousses for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
Holding its shape beautifully, the finished mousse is tart, sweet, and impossibly light. Serve it straight from the fridge with an extra sprinkle of zest or a dollop of whipped cream. For a festive twist, layer it in a trifle dish with fresh berries and extra crumbled crust.
Key Lime Pie Smoothie with Greek Yogurt
Craving that iconic Florida Keys flavor without the baking? This creamy smoothie delivers all the tangy-sweet goodness of key lime pie in drinkable form. It’s my go-to when I want a dessert-like treat that still packs a protein punch from the Greek yogurt. Perfect for a quick breakfast or afternoon pick-me-up.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup plain Greek yogurt (I always use full-fat for maximum creaminess)
– ¾ cup milk (whole milk makes it richer, but any works)
– 2 tbsp fresh key lime juice (bottled works in a pinch, but fresh is brighter)
– 1 tbsp honey (adjust to your sweetness preference)
– ½ tsp pure vanilla extract
– ¼ cup graham cracker crumbs (for that classic pie crust texture)
– 1 cup ice cubes
Instructions
1. Add 1 cup plain Greek yogurt to your blender.
2. Pour in ¾ cup milk.
3. Squeeze 2 tbsp fresh key lime juice directly into the blender—tip: roll the limes on the counter first to get more juice.
4. Drizzle 1 tbsp honey into the mixture.
5. Add ½ tsp pure vanilla extract.
6. Sprinkle ¼ cup graham cracker crumbs into the blender, reserving a pinch for garnish if desired.
7. Drop 1 cup ice cubes on top.
8. Secure the blender lid tightly.
9. Blend on high speed for 45–60 seconds, until completely smooth and no ice chunks remain—tip: pause halfway to scrape down the sides with a spatula if needed.
10. Pour the smoothie immediately into a tall glass.
11. Garnish with the reserved graham cracker crumbs for extra crunch.
12. Serve right away with a straw.
Delightfully thick and creamy, this smoothie balances the tart lime with sweet honey and vanilla. The graham cracker crumbs blend in for a subtle cookie-like texture that mimics the pie crust. For a fun twist, rim the glass with extra crumbs or add a lime wedge on the side.
Key Lime Pie Popsicles for a Refreshing Treat
A scorching summer day demands a cool, tangy dessert that’s both nostalgic and effortless. Key lime pie popsicles deliver that signature citrus zing in a frozen, handheld treat. They’re a brilliant no-bake twist on the classic pie, perfect for beating the heat.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (14-ounce) can sweetened condensed milk—this is the magic for that creamy, sweet base.
– 1 cup plain Greek yogurt (I prefer full-fat for extra richness).
– ¾ cup freshly squeezed key lime juice, about 20-25 key limes (bottled works in a pinch, but fresh is brighter).
– 1 tablespoon key lime zest for a fragrant punch.
– 1 cup graham cracker crumbs, finely crushed (about 8 whole sheets).
– 2 tablespoons unsalted butter, melted (salted butter adds a nice contrast if you have it).
– 8 popsicle molds with sticks.
Instructions
1. In a medium bowl, whisk together the sweetened condensed milk and Greek yogurt until completely smooth and no streaks remain.
2. Whisk in the key lime juice and zest until fully incorporated; the mixture will thicken slightly.
3. In a separate small bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened and clump together.
4. Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each popsicle mold, pressing it down firmly with the back of a spoon to create a compact crust layer.
5. Tip: Freeze the crust layer for 10 minutes before adding the filling to prevent it from floating up.
6. Evenly divide the key lime filling among the molds, leaving about ¼ inch of space at the top for expansion.
7. Gently tap the molds on the counter to release any air bubbles.
8. Insert popsicle sticks into the center of each mold.
9. Tip: If your sticks don’t stand upright, cover the molds with foil and poke the sticks through to hold them in place.
10. Freeze the popsicles for at least 6 hours, or ideally overnight, until completely solid.
11. To unmold, run the outside of each mold under warm water for 10-15 seconds until the popsicle releases easily.
12. Tip: For a cleaner release, avoid over-warming, which can melt the edges.
Lusciously creamy with a sharp, tangy kick, these popsicles capture the essence of key lime pie in every bite. The buttery graham cracker crust adds a satisfying crunch against the smooth, frozen filling. Serve them straight from the freezer for a quick cool-down, or roll the edges in extra graham cracker crumbs for a festive, textured finish.
Key Lime Pie Pancakes with a Citrus Syrup
Baking a classic pie for breakfast isn’t practical, but these pancakes capture its essence perfectly. They’re a bright, tangy morning treat that feels special without the fuss. The citrus syrup ties everything together with a sweet-tart punch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first for fluffier pancakes)
– 2 tbsp granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup buttermilk, well-shaken (the tang is key here)
– 1 large egg, at room temperature for better mixing
– 2 tbsp unsalted butter, melted and slightly cooled
– 2 tbsp key lime juice, freshly squeezed if you can
– 1 tsp key lime zest, finely grated (don’t skip this—it packs flavor)
– ½ cup graham cracker crumbs, for a crunchy crust-like texture
– For the syrup: ½ cup fresh orange juice, ¼ cup honey, and 1 tbsp key lime juice
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
2. In a separate medium bowl, beat the egg lightly with a fork, then stir in the buttermilk, melted butter, key lime juice, and key lime zest until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined—a few lumps are fine to avoid tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and lightly grease it with butter or cooking spray.
5. For each pancake, pour ¼ cup of batter onto the hot surface and immediately sprinkle about 1 teaspoon of graham cracker crumbs on top before bubbles form.
6. Cook for 2–3 minutes, until the edges look set and bubbles pop on the surface without filling in.
7. Flip the pancakes carefully and cook for another 1–2 minutes, until golden brown and cooked through—press lightly; they should spring back.
8. While pancakes cook, make the syrup: in a small saucepan over medium heat, combine the orange juice, honey, and key lime juice.
9. Bring the syrup mixture to a simmer, stirring occasionally, then reduce heat to low and cook for 5–7 minutes until slightly thickened—it will coat a spoon.
10. Remove the syrup from heat and let it cool for 2 minutes before serving.
11. Stack the pancakes on plates and drizzle generously with the warm citrus syrup.
A fluffy, tender bite gives way to a zesty lime kick, balanced by the graham cracker’s subtle crunch. The syrup adds a glossy, aromatic sweetness that makes this feel like dessert for breakfast. Try it with a dollop of whipped cream or fresh berries for an extra festive touch.
Key Lime Pie Tartlets with a Vanilla Bean Filling
Crisp, creamy, and perfectly portioned, these tartlets combine zesty lime with smooth vanilla. They’re ideal for holiday gatherings or when you want something impressive without the fuss. Each bite delivers bright citrus balanced by rich custard.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1½ cups graham cracker crumbs (I always use honey grahams for extra sweetness)
– ⅓ cup unsalted butter, melted (salted works too, but I prefer controlling the salt myself)
– 3 large egg yolks (room temp eggs here blend smoother into the filling)
– 1 can (14 oz) sweetened condensed milk (don’t substitute—this is key for the right texture)
– ½ cup key lime juice, freshly squeezed if possible (bottled is fine, but fresh gives a brighter tang)
– 1 vanilla bean, seeds scraped (or 2 tsp pure vanilla extract, though the bean adds flecks of flavor)
– ½ cup heavy cream, chilled (for whipping at the end)
– 2 tbsp powdered sugar (just a touch to sweeten the cream)
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix graham cracker crumbs and melted butter until evenly moistened—it should hold together when pressed.
3. Firmly press about 1½ tbsp of the crumb mixture into each muffin cup to form tartlet shells, using the back of a spoon to compact it.
4. Bake the shells for 8 minutes until lightly golden, then let them cool completely on a wire rack—this prevents sogginess.
5. In another bowl, whisk egg yolks until smooth, about 1 minute, to ensure no lumps in the filling.
6. Add sweetened condensed milk and whisk vigorously for 2 minutes until fully combined and slightly thickened.
7. Stir in key lime juice and scraped vanilla bean seeds until the mixture is homogenous and pale.
8. Divide the filling evenly among the cooled shells, filling each about ¾ full.
9. Bake at 350°F for 12-15 minutes until the filling is set but still slightly jiggly in the center—overbaking can cause cracking.
10. Let the tartlets cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
11. Just before serving, beat chilled heavy cream and powdered sugar with a mixer on high speed until stiff peaks form, about 3-4 minutes.
12. Top each tartlet with a dollop of whipped cream.
Firm yet creamy, these tartlets offer a tangy lime punch softened by vanilla’s warmth. Serve them chilled with a sprinkle of lime zest for extra zing, or pair with berries for a colorful twist. They’re best enjoyed the same day but keep well refrigerated overnight.
Key Lime Pie Bread Pudding with a Caramel Drizzle
You’ve probably had bread pudding and key lime pie separately, but combining them creates a tangy, creamy dessert with a caramel finish. This recipe transforms day-old brioche into a custardy treat with bright citrus notes. It’s perfect for using up leftover bread while impressing guests.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups cubed day-old brioche (stale bread absorbs the custard better, trust me)
– 4 large eggs, at room temperature for smoother mixing
– 1 ½ cups whole milk
– 1 cup granulated sugar
– ½ cup key lime juice, freshly squeezed if possible for that vibrant zing
– 1 tablespoon key lime zest (don’t skip this—it packs extra flavor)
– 1 teaspoon vanilla extract, my go-to for depth
– ¼ cup unsalted butter, melted and slightly cooled
– ½ cup caramel sauce, store-bought or homemade for drizzling
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Place the cubed brioche in the prepared baking dish, spreading it evenly in a single layer.
3. In a large mixing bowl, whisk the eggs until frothy and light yellow, about 1 minute.
4. Add the whole milk, granulated sugar, key lime juice, key lime zest, and vanilla extract to the bowl, whisking vigorously until fully combined and smooth.
5. Slowly pour the melted butter into the egg mixture while whisking continuously to prevent curdling.
6. Pour the custard mixture evenly over the brioche cubes, pressing down gently with a spatula to ensure all bread is soaked.
7. Let the dish sit for 10 minutes to allow the bread to fully absorb the custard—this prevents a dry texture.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
9. Remove from the oven and let cool on a wire rack for at least 15 minutes to set properly.
10. Drizzle the caramel sauce generously over the top just before serving, using a spoon or squeeze bottle for even coverage.
11. Slice into squares and serve warm or at room temperature.
Let this bread pudding cool slightly to develop a custardy interior that contrasts with the crisp top. Layers of tangy lime cut through the rich caramel, making it a standout dessert. Try serving it with a dollop of whipped cream or alongside fresh berries for a refreshing twist.
Key Lime Pie Milkshake with a Graham Cracker Rim
Overwhelmed by holiday baking? This Key Lime Pie Milkshake delivers the classic dessert’s tangy-sweet punch in a sippable, no-bake form. A graham cracker rim adds that essential crumbly texture, making it feel indulgent yet effortless to whip up.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups vanilla ice cream (I always use full-fat for a creamier shake)
– 1/2 cup whole milk (cold milk blends smoother)
– 1/4 cup key lime juice, freshly squeezed if possible—bottled works in a pinch
– 1 tablespoon honey (adjust to your sweetness preference)
– 1/2 cup graham cracker crumbs, finely crushed (about 4 whole sheets)
– 2 tablespoons unsalted butter, melted (salted butter can make it too savory)
– Whipped cream for topping (optional, but highly recommended)
Instructions
1. In a small bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand—this ensures it sticks to the glass rim evenly.
2. Dip the rims of two tall glasses into the crumb mixture, pressing gently to coat them completely; set the glasses aside.
3. In a blender, add the vanilla ice cream, whole milk, key lime juice, and honey. Tip: For a thicker shake, freeze the glasses for 5 minutes first.
4. Blend on high speed for 30–45 seconds, or until the mixture is smooth and frothy with no ice cream chunks remaining.
5. Pour the milkshake evenly into the prepared glasses, filling them about three-quarters full to leave room for toppings. Tip: Scrape down the blender sides halfway through to incorporate everything.
6. Top each milkshake with a generous dollop of whipped cream, if using, and sprinkle any leftover graham cracker crumbs over the top for extra crunch.
7. Serve immediately with a straw and spoon to scoop up the rim. Tip: For a boozy twist, add a splash of rum to the blender—it complements the lime perfectly.
Frosty and thick, this milkshake balances bright lime zest against the rich, buttery graham cracker rim. The creamy texture melts smoothly, while the crumbs provide a satisfying crunch with every sip—try garnishing with a lime wedge or a mini pie crust piece for a playful presentation.
Summary
From classic to creative, these 18 key lime pie recipes offer something for every home cook craving that perfect sweet-tart balance. We hope you find a new favorite to whip up and enjoy! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the creamy, tangy joy.
