Key Lime Pie

Key Lime Pie

Our take on the beloved original key lime pie features a salty sweet crust and intense lime flavor thanks to a cup of juice from this pie’s tiny namesake citrus. Find more custard-filled pies in our Pies & Tarts Special Issue

Key Lime Pie
Makes 1 (9-inch) pie
  • 1¼ cups (163 grams) graham cracker crumbs
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • 3½ cups (840 grams) sweetened condensed milk
  • 1 cup (240 grams) Key lime juice*
  • 2 large eggs (100 grams)
  • 1½ cups (360 grams) heavy whipping cream
  • ¼ cup (30 grams) confectioners’ sugar
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together graham cracker crumbs, brown sugar, salt, and melted butter. Using a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
  3. Bake until lightly browned, about 10 minutes. Let cool completely.
  4. In a large bowl, whisk together condensed milk, lime juice, and eggs until combined. Pour into prepared crust.
  5. Bake until set, about 10 minutes. Let cool completely.
  6. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at high speed until stiff peaks form, 2 to 3 minutes. Spread whipped cream over pie.


Note: *Regular lime juice may be substituted.

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