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Key Lime Pie

Prep Time 8 mins
Cook Time 30 mins
Rest Time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine Florida


  • Medium Bowl
  • Electic Mixer with beaters
  • Food Processor
  • 9 in Pie Plate
  • Wire rack
  • Grater



  • 1 1/2 Cups Grahm Crackers
  • 5 Tbsp Melted Butter
  • 1 Tbsp Sugar
  • Pinch of Kosher Salt


  • 4 Large Egg Yolks
  • 1 Tbsp Grated Key lime zest
  • 14 oz sweetened condensed milk
  • 3/4 Cup Key Lime Juice
  • Whip Cream


  • Preheat the oven to 350°F.


  • In the bowl of a food processor, add the graham crackers and pulse until finely ground. Add sugar, pinch of salt and melted butter and pulse until crumbs are moistened and hold when pressed together.
  • Transfer crumb mixture to a 9-inch pie plate and press into the bottom and up the sides evenly to form the crust.
  • Bake until lightly golden brown, 10 to 12 minutes. Remove and cool to room temperature.


  • In a medium bowl, add egg yolks and zest. Using an electric mixer, beat the yolks until pale yellow and fluffy, 2 to 3 minutes. The mixture should fall back on itself in a ribbon when the beaters are raised.
  • With the mixer on, slowly stream in the sweetened condensed milk and beat for an additional 2 minutes until well combined. Add lime juice and a pinch of salt and whisk until fully incorporated.
  • Transfer filling to the cooled crust and bake just until filling is set but with a slight jiggle, 13 to 15 minutes.
  • Remove and cool on a wire rack to room temperature, then refrigerate for at least 4 hours.
  • Serve chilled with whipped cream.
Keyword dessert, Pie