World's Best Key Lime Pie Recipes: Authentic or No-Bake

We used the world's best key lime pie recipes in our make ahead recipe store. They have just a few ingredients and are simple to prepare. Yet, they sacrifice nothing in flavor when key lime juice and creamy sweetened condensed milk is used. Two methods are provided below: a no-bake version and an authentic version that is cooked-just like you will find at an island restaurant. We also include instructions for an easy graham cracker pie crust.

Before you scroll down to the recipes, review the history behind the World's Best Key Lime Pie Recipes:

• The dessert dates back to the 1850's.
• Sweetened condensed milk was used in the original recipe because fresh milk was not readily available on the island of Key West.
• Early versions relied upon the acid of the limes to "cook" the egg yolks and thicken the filling. (It is strongly recommended that today's recipes with egg be cooked to avoid consuming Salmonella bacteria.)
• Key lime pie is a light yellow not green. A bright green color is the result of food coloring; the use of food coloring is frowned upon by enthusiasts.
• Use key limes for an authentic and tart taste. Persian limes produce a different flavor as does bottled lime juice.
• The pie is typically topped with meringue or whipped topping.
• Variations abound including key lime cheese cake, key lime mousse and chocolate cheese cake.

Make this egg-less version and keep it in your freezer so you can enjoy this island favorite at a moment's notice.

Ingredients:

• 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
• 15-ounce can of sweetened condensed milk
• 1/2 cup key lime juice
• 8 ounce tub of whipped topping (full fat, low-fat or fat-free), defrosted

Directions:

1. Add sweetened condensed milk, key lime juice and whipped topping to a large bowl and mix well with a spoon.
2. Pour mixture into pie crust.
3. Garnish with whipped cream, sliced lime, chocolate shavings or sliced almonds.
4. If using a purchased pie crust, remove paper, invert and use as a lid. (See picture insert below.) Otherwise, cover with plastic wrap.
5. Refrigerate for at least 4 hours.
6. Pie may be wrapped and frozen for up to 2 months.
7. To serve, defrost in refrigerator overnight.

This recipe rivals any you will find at the Keys:

Ingredients:

• 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
• 15-ounce can of sweetened condensed milk
• 4 large egg yolks
• 1/2 cup key lime juice 
• 3 to 4 teaspoons grated lime zest

Directions:

1. Preheat oven to 325 degrees.
2. Beat egg yolks in a bowl.
3. Add sweetened condensed milk, key lime juice and lime zest to bowl with egg yolks and mix well with a spoon.
4. Pour mixture into graham cracker pie crust. (If using a pie crust purchased from the store, save the lid to cover the pie later.)
5. Bake for approximately 15 to 17 minutes or until the center is set, but still jiggles slightly.
6. Cool completely and then refrigerate.
7. Top with whipped cream, meriguine, sliced lime, chocolate shavings or sliced almonds before serving.

Here is some feedback we received on the World's Best Key Lime Pie Recipes:

• For a perfectly sized dessert, make individual servings of the no-bake pie in mini sized crusts (available at the grocery store) or by preparing the graham cracker crust recipe and pressing it into individual containers. Freeze.
• Use low-fat or fat-free Cool Whip and low-fat pie crust for a healthy version of key lime pie.

 This is a go-to recipe whenever you need a graham cracker pie crust.

Ingredients:

• 6 Tablespoons melted butter
• 1/3 cup sugar
• 1 1/4 cups graham crackers, finely crushed (approximately 10 crackers)

Directions:

1. Place butter in a microwave-safe bowl, cover and microwave at 15 second intervals until melted.
2. Place graham crackers in a ziplock bag and crush with a rolling pin or the back of a large spoon.
3. Add graham crackers and sugar to the bowl with the butter. Mix well.
4. Using hands press mixture into a pie plate or other dish that will be used.