This key lime pie captures the bright, tangy flavor of the Florida Keys in a silky, creamy filling. It's a copycat of the beloved Edwards frozen pie, but made from scratch with simple ingredients.
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The filling is a luscious blend of sweetened condensed milk, key lime juice, and egg yolks, baked lightly to set. The graham cracker crust is buttery and crisp, providing the perfect contrast.
Serve this pie chilled for a refreshing dessert that transports you to a sunny porch. It's a simple pleasure that speaks for itself.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (150g) graham cracker crumbs
Use store-bought crumbs or crush whole crackers. For a deeper flavor, try using shortbread cookies instead.
1/4 cup (50g) granulated sugar
Regular white sugar works best. You can use a bit less if you prefer a less sweet crust.
6 tablespoons (85g) unsalted butter, melted
Salted butter works too—just omit the salt in the crust. For a dairy-free version, use coconut oil.
2 (14-ounce) cans sweetened condensed milk
This is the base of the filling. There's no substitute that gives the same creamy texture.
4 large egg yolks
Make sure they are at room temperature. Save the whites for another use, like meringue.
1/2 cup (120ml) key lime juice
Freshly squeezed is best, but bottled key lime juice (like Nellie & Joe's) works well. If using regular limes, add a bit more zest for flavor.
1 tablespoon key lime zest
Zest the limes before juicing. This adds aromatic oils and enhances the lime flavor.
1 cup (240ml) heavy whipping cream
For the whipped topping. You can use store-bought whipped cream if you're short on time.
2 tablespoons powdered sugar
For sweetening the whipped cream. Adjust to taste.
1/2 teaspoon vanilla extract
Adds a subtle depth to the whipped cream. You can omit it if you prefer.
Tips & Tricks
Use room temperature eggs
Cold eggs can make the filling lumpy. Let them sit out for 30 minutes.
Don't overbake
The filling should be set but still slightly jiggly in the center. Overbaking can cause cracks.
Chill thoroughly
The pie needs at least 4 hours in the fridge to fully set. Patience is key.
Use a water bath
If you're worried about cracking, place the pie pan in a larger pan with hot water while baking.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
2. Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it evenly. Bake for 8-10 minutes, until the crust is lightly golden and fragrant. Let cool completely on a wire rack.
3. Mix the Filling
In a large bowl, whisk the egg yolks until slightly thickened. Add the sweetened condensed milk, key lime juice, and key lime zest. Whisk until smooth and well combined. The mixture will thicken slightly.
4. Bake the Pie
Pour the filling into the cooled crust. Bake at 350°F (175°C) for 15-18 minutes, until the edges are set and the center is slightly jiggly. Do not overbake. The filling will set as it cools.
5. Cool and Chill
Let the pie cool to room temperature on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
6. Whip the Cream
Just before serving, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, or you'll end up with butter.
7. Serve and Enjoy
Slice the chilled pie and top each slice with a generous dollop of whipped cream. Garnish with extra lime zest if desired. Serve cold.
Delicious Variations
Meringue Topping
Instead of whipped cream, top with a Swiss meringue and toast it with a kitchen torch.
Chocolate Crust
Swap the graham crackers for chocolate wafer cookies for a richer crust.
No-Bake Version
Skip the baking and chill the pie for 6 hours until set, for an even creamier texture.
How to Store Edwards Key Lime Pie Copycat Recipe
Refrigerator
Cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days.
Freezer
Wrap the pie tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
This pie is served cold. If frozen, thaw in the refrigerator. Do not microwave.
Frequently Asked Questions
Q: Why is my key lime pie runny?
The pie may be runny if it wasn't baked long enough or if it wasn't chilled fully. Make sure to bake until the edges are set and the center is slightly jiggly, then chill for at least 4 hours.
Q: Can I use regular limes instead of key limes?
Yes, you can use regular limes, but the flavor will be slightly different. Key limes are more tart and aromatic. If using regular limes, add a bit more zest to boost the lime flavor.
Q: How do I know when the pie is done?
The pie is done when the edges are set and the center is slightly jiggly. It will continue to set as it cools. Overbaking can cause cracks.
Q: Can I make this pie without baking?
Yes, you can make a no-bake version by simply chilling the filled pie for at least 6 hours or overnight. The texture will be softer and creamier.
Q: How should I store leftovers?
Cover the pie and refrigerate for up to 3 days. You can also freeze it for up to 2 months, wrapped tightly.
I hope you enjoy this taste of the Florida Keys. Try it for your next gathering, and let me know how it turns out. Breathe, then unplug.
Edwards Key Lime Pie Copycat Recipe
Creamy, tangy, and sweet—this Edwards copycat key lime pie is a simple no-bake dessert that tastes just like the original.
🧂 Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks
- 1/2 cup (120ml) key lime juice
- 1 tablespoon key lime zest
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
- 2Form the Crust — Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it evenly. Bake for 8-10 minutes, until the crust is lightly golden and fragrant. Let cool completely on a wire rack.
- 3Mix the Filling — In a large bowl, whisk the egg yolks until slightly thickened. Add the sweetened condensed milk, key lime juice, and key lime zest. Whisk until smooth and well combined. The mixture will thicken slightly.
- 4Bake the Pie — Pour the filling into the cooled crust. Bake at 350°F (175°C) for 15-18 minutes, until the edges are set and the center is slightly jiggly. Do not overbake. The filling will set as it cools.
- 5Cool and Chill — Let the pie cool to room temperature on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- 6Whip the Cream — Just before serving, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, or you'll end up with butter.
- 7Serve and Enjoy — Slice the chilled pie and top each slice with a generous dollop of whipped cream. Garnish with extra lime zest if desired. Serve cold.
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.
