The Best Key Lime Pie You'll Ever Taste

8:00 AM

Ok, I have basically sucked at this blogging thing for the past month...bear with me as I get in a groove with the new job (which I still need to post about) and find a way to create the perfect work/blog balance. So, in order to make it up to you, I present you with a sweet and tart dessert that basically will light your tastebuds up like the 4th of July. Ladies and gentlemen (ha...all three of you guys), I give you the best key lime pie you will ever have. The ingredients and few and far between, so it's one where freshness and the 'homemade' factor are 100% necessary. No bottled juice shortcuts, or pre-made graham cracker crusts. DIY it up,'s all worth it. Enjoy!

Homemade Key Lime Pie

For crust
1 1/4 cups graham cracker crumbs from 9 (2.25" x 4.75") crackers (aka one pack)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Key lime juice

For topping
3/4 cup chilled heavy cream
3 tablespoons sugar
dash of vanilla


Make crust:
Preheat oven to 350°F.  Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. 

I put mine in the freezer overnight, and then put it in the fridge a few hours before serving. Pie crust and filling can be made 1-2 days ahead and frozen - just don't put the whipped cream on and freeze it. It'll be a disaster.
Make topping:
Just before serving, beat cream, sugar and vanilla in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

Recipe slightly adapted from Epicurious


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  1. I am DEFINITELY making this ASAP. It looks amazing!

  2. i was a lucky yummy.go for it.

  3. I can attest - it was delish!

  4. I will eat ANYTHING with a graham cracker crust. This looks fantastic!
    xo Josie

  5. this sounds, and looks, divine!


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