Key Lime Pie

Ingredients Graham Cracker Crust

  • 7 tablespoons butter, melted
  • 11 full graham crackers (to make just about 2 cups graham cracker crumbs)
  • 1/4 cup sugar
  • 1/4 teaspoon Salt

Ingredients Pie Filling

  • 1 1/2 tablespoons zest from key limes (regular limes are fine)
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup Key Lime Juice (in juice aisle, make sure it’s key lime)

Ingredients For Whipped Cream

  • 1 cup (8 ounces) heavy cream
  • 1 1/2 tablespoons sugar


Preheat oven to 350º F.

Directions Graham Cracker Crust

  1. Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
  2. Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
  3. Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
  4. Bake for 10 minutes or until very lightly browned.
  5. Allow to cool while preparing pie filling.

Directions Pie Filling

  1. Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
  2. Add sweetened condensed milk and mix for 3 minutes or until thickened.
  3. Add lime juice and mix until combined.
  4. Pour mixture into pie crust.
  5. Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
  6. Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours.

Directions Whipped Cream

  1. Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.