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    Key Lime Pie

    Key Lime Pie

    Photo by Arlene C.

    • Prep Time


    • Cook Time


    • Servings



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    • Lime Filling

    • 4

      t. grated lime zest

    • ½

      C lime juice from 3 to 4 limes

    • 4

      large egg yolks

    • 1

      (14-ounce) can sweetened condensed milk

    • Graham Cracker Crust

    • 11

      graham crackers , processed to fine crumbs (1¼ cups)

    • 3

      T granulated sugar

    • 5

      T unsalted butter, melted

    • Whipped Cream Topping

    • ¾

      C heavy cream

    • ¼

      C confectioners' sugar

    • ½

      lime , sliced paper thin and dipped in sugar (optional)


    Instructions 1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.


    More recipes by Arlene C.

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