Easy Pecan Key Lime Pie Recipe – Creamy, Tart & Buttery Southern Dessert

Key Lime Pie is most popular in the South where key limes are grown locally, and this pecan key lime pie recipe combines two classic Southern dessert traditions into one rich and creamy treat. Pecans, especially baked into a homemade pecan pie, are a well-known Southern favorite. If this isn’t a Southern delicacy then I don’t know what is. The traditional cheesecake filling is covered with chopped pecans for extra crunch and nutty flavor. Add whipped cream or whipped topping and dig in after chilling for a refreshing dessert perfect for holidays, cookouts, and family gatherings.

The bright, citrusy key lime filling in this sweet-tart pie pairs well the warm, toasty depth of the pecans. It’s one of those textures you’ll have to try to understand. Creamy cheesecake covered with crunchy pecans. If you’re a fan of pecans or the flavor of key lime then this dynamic duo is for you.

You can chop the pecans as finely as you want or leave them in larger pieces. You can also use a mixture of larger and smaller pieces. If you really love pecans you can arrange pecan halves over the filling. From living in the south for over a decade I observed a lot of locals eating homemade pecan pie. Most people seemed to like the pecans chopped into smaller pieces but maybe that’s just my observation.

Pecan key lime pie blends two flavors people already love: the bright, tangy creaminess of classic key lime pie and the warm, toasty richness of pecans. The citrus cuts through the sweetness, while the nuts soften the acidity and add a caramel‑like depth. That contrast—zesty and refreshing on one side, nutty and buttery on the other—creates a layered flavor that feels both surprising and instantly comforting. The texture is just as appealing: silky lime filling against crunchy pecans makes every bite feel more dynamic than a traditional key lime pie.

Its popularity also comes from how effortlessly it elevates a familiar dessert. Adding pecans gives key lime pie a cozier, more indulgent personality without losing the breezy Florida charm that makes it a warm‑weather favorite. It works for holidays, potlucks, and summer gatherings alike, offering something that feels classic but with a twist. That mix of brightness, richness, and simple creativity is what keeps pecan key lime pie winning people over.

What You’ll Need To Make This Pie

Tools & Utensils

• Electric hand mixer
• Medium bowl
• Measuring cup
• Spatula or spoon
• Set of measuring spoons

Key Ingredients

• Graham cracker crust
• Cream cheese
• Sweetened, condensed milk
• Pecans finely chopped
• Key lime juice (or regular lime juice)
• One Egg
• Vanilla extract

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Easy Pecan Key Lime Pie

This super easy Pecan Key Lime Pie can be put together in 20 minutes. It uses a graham cracker crust but it works just as well with a frozen or refrigerated crust.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling TimeCooling Time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Difficulty Level Medium

Servings 8 slices

Calories 462kcal

Cost $8.50

Utensils & Equipment

• 1 electric hand mixer
• 1 medium bowl
• 1 measuring cup
• 1 spatula or spoon
• 1 set of measuring spoons

Ingredients List

• 1 graham cracker crust (or refrigerated/frozen crust)
• 8 ounces cream cheese softened at room temperature
• 14 ounces sweetened, condensed milk
• 1 cup pecans finely chopped
• 1/3 cup lime juice (preferably key lime juice)
• 1 egg large
• 1/2 tsp vanilla extract

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Instructions

Prepare The Crust & Cream Cheese

• If using a refrigerated or frozen crust, bake the crust as directed on the package then lower the oven temp to 375℉.
• Preheat oven to 375℉.
• Cut the cream cheese into small cubes and allow to sit at room temperature for at least 30 minutes. This will help soften the cream cheese even faster.
• Chop the pecans into smaller pieces, leave them as is, or chop some and leave the others as is. It's up to you!!

Prepare The Key Lime Filling

• In a medium bowl beat the cream cheese with an electric mixer starting on slow speed then increasing to medium. Beat until light and fluffy.
• Slowly beat in the sweetened condensed milk and egg. Once blended add the vanilla extract and lime juice.
• Pour or spoon the cream cheese mixture into the crust.
• Sprinkle the chopped pecans over the filling.

Bake

• Bake at 375℉ for 25 to 30 minutes or until the center of the pie is set.

Cool

• Cover the pie loosely with aluminum foil and refrigerate for at least 3 hours or until chilled and firm.

Nutrition

Nutrition Facts

Easy Pecan Key Lime Pie

Amount Per Serving (1 slice)

Calories 462 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 10g63%

Trans Fat 0.003g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 66mg22%

Sodium 260mg11%

Potassium 316mg9%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 33g37%

Protein 9g18%

Vitamin A 555IU11%

Vitamin C 4mg5%

Calcium 188mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.