Key Lime Pie

Last weekend I went to Sanibel Island in Florida for a family ladies weekend.  Florida conjures up a lot of images: giant alligators, weird news articles, seashells, etc, but of course also the ultimate Florida dessert, key lime pie.  I only had one piece while there (could have easily had 1 per day) and I made a mental note to make one when I got home.

I’ve gotta say, for being so insanely delicious and addictive, this pie is super easy to make.  You can use regular limes if you can’t find key limes and it will still turn out delicious.  Perfect dessert for cooling off in the upcoming summer months!

Ingredients (Crust)

  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 7 tbsp melted butter
  • 1/4 tsp sea salt

Ingredients (Filling)

  • 1 tbsp fresh lime zest
  • 3 egg yolks
  • 1 3/4 cups sweetened condensed milk (about 1.5 300ml cans)
  • 2/3 cups fresh lime juice (about 4 regular or 12 key limes)


  • 1 cup heavy cream
  • 2 tbsp sugar
  • 1/4 tsp vanilla

Preheat oven to 350F.

Mix the graham cracker crumbs, sugar and salt in a bowl and add the melted butter, stirring until it looks like wet sand.  Press the mixture (minus a few tablespoons) evenly into a 9-10 inch pie pan using your fingers and a spatula to even out any bumps. Place the crust in the freezer for 10 minutes to set and bake at 350F for 10 minutes. Allow to cool on a wire rack.



To make the filling, start by zesting the limes into a medium/large bowl and add the egg yolks.  Using an electric mixer with whisk attachments, beat until pale and thick.


Add the condensed milk and mix again until thick, it will look like the mixture below.


Add the lime juice and stir until fully incorporated, it will be a thick cream like below:


Pour into the pie shell and bake at 350F for 10 minutes until the filling has set.

Prebaked pie
Postbaked pie

To make the whipped topping, whip the cream until soft peaks form and mix in the sugar and vanilla.  Once the pie is cool, spread on the topping.


Et voila!  It’s like you’re in Florida regardless of climate or local wildlife!

Adapted from Smitten Kitchen


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