Key Lime Pie


A simple recipe, originally created by Martha Stewart but adapted for my larger pie pan.

Number of Servings: 8 Slices of Pie
Prep Time:  5

Cook Time:  30 Minutes

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2 cups Graham Crumbs
8 TBS Melted Butter
3 TBS White Sugar

Pie Filling:
2 Cans Sweetened Condensed Milk
1 cup Key Lime Juice (Approximately 24 key limes)
8 Egg Yolks
2 TBS Fresh Key Lime Zest

1 1/2 Cups Whipping Cream (35%)
3 TBS White Sugar


  • Pre-heat over to 375.
  • Combine white sugar and graham crumbs in a medium-sized bowl
  • Mix in melted butter and combine well
  • Press evenly in a glass pie plate
  • Bake in oven for 12 minutes and remove, allowing to cool completely.
  • Lower oven to 325.
  • In a bowl, gently fold the egg yolks into the condensed milk.
  • Add the juice and zest
  • Pour into cooled pie crust and bake for ~17 minutes.
  • Remove and cool completely on a wire rack.
  • Place stand mixer bowl and whisk into freezer and allow to chill for at least 15 minutes.
  • When the pie is cooled down completely, start making the whipped cream.
  • In the chilled bowl, add the sugar.
  • Pour in the cream and mix at medium speed until stiff peaks form, ~3 minutes.
  • Spoon onto top of the pie.
  • Add fresh lime zest as a garnish
  • Place in freezer for 10 minutes before slicing and serving.
  • Do so immediately.


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By |2018-12-08T16:33:54-05:00December 6th, 2015|Recipe|Comments Off on Key Lime Pie