Key Lime Pie

Key Lime Pie

  • Servings: 1 9-inch pie
  • Difficulty: easy
  • Print


This is the Key lime pie recipe that inspired my earlier Peach Cream pie post.  Key lime pie is one of my favorite pies.



  • 9-inch graham cracker crust pie shell
    • 1 pack or 9 ounces of graham crackers
    • 6 Tbsp of melted butter
    • 2 Tbsp organic cane sugar


  • Key lime pie filling
    • 1/2 cup fresh Key lime juice
    • 4 egg yolks
    • 14 fl ounces sweetened condensed milk
    • 1/2 cup heavy whipping cream (optional; for whipped cream topping)
  • Slices of Key limes for garnish



  • Prepare and bake graham cracker pie crust.
  • Prepare Key lime pie filling.
  • Prepare whipped cream.
  • Slice Key limes (for garnish if desired).


Graham cracker pie crust:

  • Preheat oven to 375°F.
  • Process graham crackers into a fine crumb in a food processor.
  • Combine the graham cracker crumbs, melted butter, and organic sugar in a medium sized bowl; mix well.
  • Pour mixture into 9-inch glass pie plate and press evenly over the bottom and up the sides; do not go over the height of the pie plate.
  • Place in the pre-heated oven on the middle rack; cook for 12-15 minutes until golden brown.
  • Remove pie pan from oven, place on a rack or other heat proof surface; cool to room temperature.
  • Leave oven on.

Key lime pie filling:

  • Whisk egg yolk until well scrambled.
  • Add Key lime juice; mix well.
  • Add sweetened condensed milk; mix well (will begin to visibly thicken at this point).
  • Pour the mixture through a strainer into prepared (baked) graham cracker pie crust; you should have enough to fill to just below the top rim of the pie shell.  (Pouring the mixture through a strainer will keep the two white protein fiber bundles or “chalazae”, which are attached to every egg yolk and do not break down in cooking, from going into the pie.)
  • Place in oven on the middle rack; cook for 15 minutes.
  • Remove from oven and allow to cool on a rack or heatproof surface.
  • Carefully cover with plastic wrap; place in the fridge for at least 4 hours to set.

Prepare the whipped cream (just before serving the pie)

  • Place 1/2 cup heavy whipping cream in mixer; using the whisk attachment slowly increase speed setting until you reach the highest speed; mix until the peaks in the cream do not fall or settle (7-10 minutes).  Spoon into a cold serving bowl.


Key Lime Pie


2 Comments Add yours

  1. marygunther says:

    I absolutely love key lime pie. Looking forward to trying this version. Thanks!

    Liked by 1 person

    1. Hi Mary! It’s a pretty classic recipe. Straining the mixture really smoothens the texture of the finished pie.


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