Key Lime Pie

Key Lime Pie


  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 14- ounce can sweetened condensed milk
  • 3 tablespoons granulated sugar
  • 2/3 cup key lime or regular lime juice
  • 3 large egg yolks
  • 1 ½ cups heavy cream, chilled
  • 3 tablespoons confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • Grated lime zest or lime chips for garnish


  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium bowl, combine graham cracker crumbs and sugar. Blend well.
  • Add butter and mix until crumbs are well coated.
  • Pour mixture into a 9-inch pie plate pushing down to evenly distribute crumbs along the bottom and the sides of the pan.
  • Place on a foil-lined sheet pan and bake for approximately 10 minutes. Allow to cool.
  • Lower oven temperature to 325 degrees Fahrenheit.
  • In a large bowl, whisk together condensed milk and 3 tablespoons of granulated sugar. Add lime juice and egg yolks, and whisk until well combined.
  • Pour mixture into crust and bake for approximately 23-25 minutes, or until filling is barely set. The middle will still be jiggly. Remove from oven and allow to cool. Once cool, allow to chill in the refrigerator until very cold.
  • In the bowl of an electric mixer, using the whip attachment, beat the cream, confectioner’s sugar, and vanilla at high speed until stiff peaks form.
  • Cover pie with swirls of whipped cream and decorate top with lime zest and lime chips.


Makes 1 9-inch pie