Classic Key Lime Pie

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1 1/3 cups ground graham cracker crumbs / digestive biscuits (crust)

6 tablespoons (3/4 stick) unsalted butter, melted (crust)

2 tablespoons sugar (crust)

1 (14 oz.) can sweetened condensed milk (filling)

2/3 cup freshly squeezed lime juice (key limes or other) (filling)

4 egg yolks, room temperature (filling)

1 1/4 tablespoons freshly grated lime zest, divided (filling)

1 cup heavy whipping cream

2 tablespoons powdered sugar / icing sugar (cream)


1. Preheat oven to 350º F and position oven rack in the middle of oven. In a bowl or the food processor, combine ground graham cracker crumbs with sugar and melted butter and stir/pulse to mix. Note: it should have the consistency of coarse, damp sand. Transfer crumbs to a 9-inch pie dish and use your hands or flat-bottomed object to pack your crust into the bottom and sides of dish.

2. Place crust in oven. Bake for 10 minutes, or until light brown. Remove from oven and let cool. Place lime zest in a large bowl or mixer and add egg yolks. Beat together for 5-6 minutes, or until thick and lightened in color. Pour in condensed milk and continue beating for another 3 minutes, then add in lime juice. Mix together until completely combined.

3. Transfer batter into cooled graham cracker and evenly spread out the top. Place in oven. Bake for another 10 minutes, but don’t let it brown. Remove from oven and let cool.

4. To make whipped cream. In a large bowl beat heavy cream until stiff peaks form. Add in powdered sugar. Spread whipped cream over pie and refrigerate 1-2 hours (optional) before serving.

Bon Appetit!

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