Key lime pie is a sweet and tangy summer dessert that makes the most of fresh citrus. Traditionally made with a graham cracker crust, it’s also one of the easiest pies to add to your repertoire. With freshly grated lime zest and almost a full cup of lime juice, it’s hard not to like this smooth and creamy pie that melts in your mouth. Be sure to top with a substantial amount of fresh whipped cream for the ultimate dessert.
1. CHOW Key Lime Pie
This is a very simple, classic take on Key lime pie with almost a full cup of Key lime juice. You can use a prepared graham cracker crust from the grocery store to save time. Get our Key Lime Pie recipe.
2. Deep Dish Key Lime Pie
This recipe features a thick crust made in a spring form pan – kind of like the Chicago deep dish pizza of key lime pies. Top with some fresh whipped cream and you’re all set. Get the recipe here.
3. Key Lime Pie with Pastry Crust
Unlike the traditional recipe, this version has a pastry crust made with flour, sugar, salt, butter, ice water and a teaspoon of cider vinegar. Be sure to chill the pie for at least five hours before serving. Get the recipe here.
4. Key Lime Pie with Sour Cream Topping
After the pie comes out of the oven, spread a thick layer of this tangy sour cream topping over it (sour cream, powdered sugar) and garnish with a handful of fresh lime zest. Get the recipe here.
5. Mini Key Lime Pies
An animal cracker crust changes the game in this mini Key lime pie recipe. Use miniature tart pans or a muffin tin for easy single-serve portions of your favorite summer pie. Get the recipe here.
6. Key Lime Pie Bars
If you want to enjoy some authentic Key lime pie on the go, this recipe for Key Lime Pie Bars is perfect – you can use regular limes instead of Key limes if they’re not available. Get the recipe here.
7. Lime Squares with Pistachio Graham Cracker Crust
A hybrid dessert made up of Key lime pie and lemon bars, Martha Stewart’s take is a quick and simple way to reinvent the traditional pie. Just under a cup of finely ground pistachios completely alters the crust and makes for an inventive end to dinner. Get the recipe here.
8. Key Lime Pies in a Jar
A deconstructed version of Key lime pie, this layered dessert is easy to transport and a fun way to jazz up a picnic. Don’t pack the crust too tightly or it will be hard to get out of the jar with a spoon. Get the recipe here.
9. Key Lime Pie Cheesecake
Chopped pecans and graham cracker crumbs are melded together for the crust of this Key Lime Pie Cheesecake – the real treat is that you don’t even have to bake it. Freeze briefly before serving to make sure the filling is firm. Get the recipe here.
Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.