Key Lime Pie!

holy moly mother of Mary! am I proud of this pie? YES. it turned out great! homemade graham cracker crust and whipped cream! the inside though... you're going to have to give yourself some time to zest and juice all of those little baby limes [who knew key limes were so freaking tiny?!] if you like key lime pie though... totally worth it. you can find key limes at a Mexican market - I personally use Honey Bee Market in Detroit.


Yield: 9-inch pie crust/8 slices Prep Time: 10 minutes Bake Time: 15 minutes


graham cracker crust

2 cups of graham cracker crumbs

1 stick of butter, melted

¼ cup sugar

½ tsp. Kosher salt

pie filling

1 Tbsp. key lime zest + more for sprinkling on top

3 large egg yolks

1 (14 oz.) can sweetened, condensed milk

2/3 cup key lime juice, freshly squeezed (about 1 lb. key limes)

fresh whipped cream

1 cup heavy cream

2 Tbsp. sugar

½ tsp. vanilla extract


graham cracker crust

Preheat the oven to 350°.

In a large bowl, mix together the graham cracker crumbs, melted butter, sugar and salt until well-combined.

Pour the mixture into a 9-inch baking dish and, using your fingers, pat down the crust, bringing it up around the edges.

Bake for 10 minutes or until lightly browned. Allow to cool.

pie filling

In the bottom of the stand mixer, whisk 1 Tbsp. lime zest and egg yolks on the highest speed until thickened, about 3 minutes. Add the condensed milk and whisk for another 3.

Add the lime juice and mix on low speed until combined, 1 minute. Don’t overmix!

Pour mixture into pie crust and bake @ 350° for 15 minutes.

Remove the pie from the oven and allow to cool at room temperature for 30 minutes.

fresh whipped cream

Place the bowl of your stand mixer and the whisk in the freezer for at least 20 minutes.

Using the whisk attachment, whip the heavy cream, sugar and vanilla on the highest speed until stiff peaks form.

This should only take a minute or two, don’t over whip!

#limes #keylimepie #pie

Related Posts

See All