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Key Limes are little tiny things, it takes about 12 -14 limes to get 2/3 cup of juice. They taste completely different than the persian limes that most of us slice and squeeze into out Corona or on our Fish tacos. They are a little hard to find though, there is a 'From concentrate' usually with the lemon and lime juice in the mega mart... I have used this in a pinch with fairly successful results in the past.


  • Graham Cracker Crust:
  • 1 cup plus 2 1/2 TB graham cracker crumbs
  • 5 TB unsalted butter, melted
  • 1/4 cup Sugar
  • Filling:
  • 3 egg yolks
  • 1 1/2 tsp Key Lime zest
  • 14 oz Sweetened Condensed Milk
  • 2/3 cup freshly squeezed KEY lime juice
  • Topping:
  • 1 cup heavy cream, chilled
  • 3 tablespoons of confectioners' sugar


  • Graham cracker crust:
  • Preheat the oven to 350 degrees F.
  • Butter a 9-inch pie pan.
  • Place graham crackers in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.)
  • Add the melted butter and sugar and pulse or stir until combined.
  • Press the mixture into the bottom and sides of the pan, forming a neat border around the edge.
  • Bake the crust until set and golden, 8 minutes. Set aside on a wire rack to cool.
  • Leave the oven on.
  • Filling:
  • Meanwhile, utilizing an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes.
  • Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
  • Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.
  • The Lime juice will start to 'set' the yolks.
  • Pour mixture into the pie crust.
  • Bake for 10 minutes in the 350 oven to pasturize the egg yolk.
  • Cool on a wire rack, then refrigerate.
  • Freeze for 15 to 20 minutes before serving.
  • Topping:
  • Whip the cream and the confectioners' sugar until nearly stiff.
  • Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream and a slice of key lime.

Categories: Pie 
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