Key Lime Pie

Key Lime Pie

Serves 8
Dietary Nut Free, Vegetarian
Meal type Dessert



  • 1¼ Cups graham cracker crumbs (from 1 package of graham crackers)
  • 2 Tablespoons sugar
  • 2 Tablespoons unsalted butter (melted)


  • 1 14-ounce can sweetened condensed milk
  • 4 Large egg yolks
  • 1 cup Key lime juice (approximately one bag key limes or use bottled key lime juice)


  • 1½ Cups heavy cream
  • 3 Tablespoons powdered sugar
  • 1¼ Teaspoons pure vanilla extract


Photo courtesy of Rainer Heckmann.


Step 1
Pre-heat oven to 350 degrees.
Step 2
Make graham cracker crumbs by placing 1 package of graham crakers in a food processor on low speed until very finely crumbled. Or, place graham crackers in a sealed gallon bag and use a rolling pin to finely crumble.
Step 3
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well.
Step 4
Press mixture evenly onto bottom and sides of a greased 9-inch glass pie plate.
Step 5
Bake crust in middle of oven for 10 minutes.
Step 6
Cool crust completely on rack, about one hour. Turn oven off.
Step 7
When ready to bake the pie, pre-heat oven again to 350 degrees.
Step 8
Whisk together in a bowl sweetened condensed milk and yolks until well combined.
Step 9
Add lime juice and whisk until mixed well; it will thicken slightly.
Step 10
Pour filling into crust and bake in middle of oven 15 minutes.
Step 11
Cool pie completely on rack (about 1 hour), then chill in refrigerator, covered, at least 8 hours.
Step 12
Just before serving, beat cream, vanilla, and powdered sugar in a bowl with electric mixer until it just holds stiff peaks.
Step 13
Place a layer of whipped cream topping evenly over the Key lime filling. Serve.