About Brenda Gantt’s Key Lime Pie
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, unhurried cooking videos and her “It’s gonna be good, y’all” sign-off. Her kitchen is full of family-table classics, from buttermilk biscuits and chicken and dumplings to creamy grits, and this key lime pie fits right in as the cool, tangy finish to a big Southern meal.
Key lime pie has long been tied to the Florida Keys, and it is officially Florida’s state pie. The classic version is beautifully simple: sweetened condensed milk, egg yolks, and lime juice, with no need for fresh milk or a fancy filling. The acid in the lime thickens the mixture, and a short bake sets it into a silky, sliceable custard.
Southern kitchens have embraced it for the same reason people love it everywhere. It uses a handful of pantry ingredients, comes together fast, and gets better after a night in the refrigerator. It is also a welcome contrast to heavier Southern desserts like pound cake or brownies, especially in warm weather.
Watch How It’s Made
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Brenda Gantt Key Lime Pie Recipe
Ingredients
Graham Cracker Crust
Lime Filling
Whipped Cream Topping
Kitchen Tools Needed
- 9-inch pie plate
- Mixing bowls
- Whisk
- Electric mixer (or hand whisk)
- Zester & juicer
- Wire cooling rack
New to baking pies? Our kitchen guides cover the basic tools.
Instructions
- Preheat. Preheat the oven to 350°F (175°C).
- Make and bake the crust. Stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes until lightly golden. Cool slightly.
- Lower the oven temperature. Reduce the oven to 325°F (160°C).
- Mix the filling. In a medium bowl, whisk the egg yolks, lime zest, and salt. Whisk in the sweetened condensed milk, then the lime juice, until smooth. Let it sit for 5 minutes to thicken slightly.
- Bake the pie. Pour the filling into the crust and bake for 15 to 17 minutes, until the edges are set and the center still jiggles slightly when nudged.
- Cool and chill. Cool on a wire rack to room temperature, then refrigerate at least 3 hours, or overnight, until completely chilled and firm.
- Top and serve. Whip the cold cream with the powdered sugar and vanilla to soft or medium peaks. Spread or pipe over the pie, garnish with lime zest or slices, and serve cold.
The yolks bake in the filling, so there are no raw eggs in this pie. Save the leftover whites for scrambled eggs or an omelet.
Nutrition Facts
| Calories | 410 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 40 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sodium | 220 mg |
| Sugar | 34 g |
This is a dessert, best enjoyed in moderation. Nutrition values are estimates and are not a substitute for professional dietary advice.
Good to Know
Simple Pantry Ingredients
Just a handful of ingredients and no stovetop custard to stir, so it is a forgiving dessert for beginners.
Make-Ahead Friendly
The pie needs to chill for hours anyway, so it can be fully made a day or two ahead.
Some Calcium and Vitamin C
Dairy provides some calcium, and lime juice adds a little vitamin C, though this is still a rich treat.
No Raw Eggs
The egg yolks are baked into the filling until set, so the pie is safe to serve to guests.
What to Avoid
Preparation Mistakes
- Don’t over-bake. Over-baked filling cracks and turns rubbery. Pull the pie when the center still has a slight jiggle.
- Don’t skip chilling. The pie sets fully in the refrigerator. Slicing too early gives soft, runny wedges.
- Don’t swap in evaporated milk. Only sweetened condensed milk gives the right flavor and set.
- Don’t add green food coloring. Real key lime pie is pale yellow.
Storage Mistakes
- Don’t leave it out for long. It contains dairy and eggs, so refrigerate it within 2 hours.
- Don’t top it too early. Whipped cream weeps after a day. Add it just before serving.
- Don’t freeze it with the whipped cream on. Freeze the plain pie and top it after thawing.
Dietary Considerations
- Contains Dairy (milk, cream, butter)
- Contains Egg
- Contains Gluten (graham crackers)
- High in Sugar
Pro Tips for the Best Key Lime Pie
- Zest the limes first. The zest holds much of the lime’s aroma and makes the pie taste fresher.
- Pack the crust firmly. Use the bottom of a measuring cup to press it into the sides so it holds together when sliced.
- Pre-bake the crust. A short bake keeps it crisp instead of soggy.
- Chill your bowl and beaters for fluffier whipped cream.
- Slice with a hot, clean knife. Dip it in hot water and wipe between cuts for neat wedges.
For more techniques like these, browse our cooking tips.
What to Serve With Key Lime Pie
Beverages
- Hot coffee
- Sweet tea
- Sparkling wine
Garnishes
- Fresh whipped cream
- Lime zest
- Thin lime slices
- Toasted coconut
When to Serve
- Summer cookouts
- Easter dinner
- Sunday dinner
- Potlucks
Southern Dinners to Follow With This Pie
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Key lime juice | Regular (Persian) lime juice | Slightly less floral, still delicious. Same amount. |
| Graham crackers | Gingersnaps, vanilla wafers, or shortbread cookies | Gingersnaps add a warm spice note. |
| Fresh whipped cream | Thawed whipped topping | Easier and more stable, but less rich. |
| Sweetened condensed milk | None recommended | This ingredient is key to the texture and flavor. |
Storage Instructions
Refrigerator
Cover and store for 3 to 4 days. The crust is crispest in the first 2 days.
Freezer
Freeze the chilled pie without whipped cream, wrapped tightly, for up to 2 months. Thaw overnight in the fridge.
Serving
Serve cold. Add fresh whipped cream and garnish just before slicing.
Make ahead: bake and chill the pie up to 2 days ahead. Whip the cream the day you serve.
Frequently Asked Questions
Yes. Regular (Persian) limes work well and are much easier to find. Key limes are slightly more floral and tart, so the pie tastes a little different, but it is still delicious. Use the same amount of juice.
Yes. Bottled Key lime juice is widely sold and is a convenient option. Fresh juice gives a brighter flavor, so if you have the time, squeeze your own and add the fresh zest either way.
Usually the pie was under-baked or not chilled long enough. Bake until the edges are set and only the very center jiggles, then cool completely and chill for at least 3 hours. Make sure you used sweetened condensed milk, not evaporated milk, which will not set the same way.
Yes, and it actually benefits from it. Bake and chill the pie up to 2 days ahead. Whip the cream and add it on the day you serve so it stays fresh and fluffy.
Yes. Freeze the chilled pie without the whipped cream, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator and add fresh whipped cream before serving.
A true key lime pie is pale yellow, not green. The filling gets its color from the egg yolks and the juice, and Key lime juice itself is pale yellow. Green food coloring is not needed and is not traditional.
Reader Reviews
More Brenda Gantt Recipes
- Pound CakeA classic Southern cake, great with coffee
- BrowniesAnother easy sweet treat
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- GoulashA hearty one-pot dinner
- GritsCreamy Southern grits
- Fried SquashCrispy summer side dish
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It’s gonna be good, y’all. Save room for pie.
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