Key Lime Pie
Cool and creamy with a tart kick, Key Lime Pie is one of my favorite summer time desserts. I love making it ahead of time for company, enjoy!
Serves: 6-8 servings
  • 1-1/4 cups Graham Cracker Crumbs
  • 3 Tablespoons sugar
  • ⅓ cup melted butter or margarine
  • 4 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • ⅔ cups fresh Key lime juice
  • grated zest from 2 limes
Creamy Topping:
  • 1 cup heavy whipping cream
  • 2 Tablespoons confectioner's sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 325.
  2. Combine graham cracker crumbs, sugar and butter and blend thoroughly.
  3. Pack mixture firmly into a 9" pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
  4. Bake the crust for 10 minutes.
  5. Remove from the oven and allow the crust to cool.
  6. While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy.
  7. Gradually add the condensed milk and continue to whip until thick.
  8. Now lower the speed of the mixer and slowly add the lime juice until incorporated.
  9. Pour the filling into the crust and bake for 15 minutes.
  10. Cool on a wire rack and then refrigerate for at least 2 hours, preferably overnight.
  11. Before serving, whip the cream, confectioner's sugar and vanilla until nearly stiff.
  12. Evenly spread whipped cream on top of the pie and garnish with a slice of fresh lime.
Recipe by Cheery Kitchen at