Key lime pie


This pie has a sweet filling made of condensed milk, egg yolks, and Key lime juice.


1 1⁄4 c crackers (Graham crackers, crumbled)
6 T butter (about 3/4 of a stick, unsalted butter, melted)
1⁄2 c lime juice (Key lime juice, of course)
1 cn milk (sweetened condensed milk, 14 oz can)


Pie crust

  1. Heat the oven to 350°F.
  2. Combine in a bowl the Graham cracker crumbs with the sugar and the melted butter, slightly cooled. Place the mixture into a 9-inch pie dish and press against the sides to shape it into a pie crust.
  3. Bake for 10 minutes, remove from the oven and cool in the pie dish.

Pie filling

  1. Heat oven to 325°F.
  2. Whisk the egg yolks in a bowl for a couple of minutes. Add the condensed milk, whisk, add the Key lime juice, and whisk once more. The mixture should thicken slightly.
  3. Pour this filling into the pie crust. Bake for 15 minutes, or until set.
  4. Remove from oven. Serve straight away, with whipped cream, or freeze.


You can serve Key lime pie with meringue, instead of whipped cream. Whisk egg whites with 1/4 cup confectioner's sugar until stiff. Spoon over the Key lime pie and bake at 350°F until the top gets a pale golden brown color. This is a way to use the egg whites.

1 pie
Preparation time
Cooking time
Total time
40 minutes

Key lime pie