Key Lime Pie

A lot of things are flavored like key lime pie.  Key lime pie yogurt; key lime pie soda.  But when’s the last time you just had key lime pie?  It’s pretty easy to make.

First of all, I promised in an earlier entry that I’d explain how to make a cookie crust from scratch rather than buying it whole.  This is a graham cracker crust but the same technique works with oreos, ginger snaps, or other types of pie-crust cookies.

First, a stick of unsalted butter…

Some butter

Melt it in the microwave.

Then, half a box of graham crackers…

Crushed crust crackers

In your food processor.

Mix together in to a bowl until it forms a sticky enough consistency. Add a few spoons of sugar if you want a sweeter crust.

Graham Cracker Crust

If you’re doing a no-bake pie, bake this now for about 10 minutes at 350 degrees.  However, for the key lime pie, we aren’t going to do this yet, since the whole pie will be going in the oven.

Instead let’s start the filling. This is a really easy filling to make, just a few ingredients. The only thing I didn’t do is juice the limes by hand. Instead I cheated a BIT and got key lime juice from the grocery aisle already in a bottle.  You can also do this pie with fresh-squeezed limes, or even sour oranges I have been told.

Key Lime Juice


1/2 cup key lime juice
1 can (14 oz) Sweetened Condensed Milk
3 or 4 large egg yolks

Key Lime Filling in progress

Put in a bowl and blend with an electric mixer for a smooth consistency.

You won’t use the egg whites in this pie, so save them for breakfast tomorrow or something.

Pour everything into your unbaked pie crust…

Key Lime Pie Filling

That lovely green color is the result of food coloring!  I had some green left over from my Shamrock pie and decided to use it to give the pie the right look. However, it’s optional of course.

This filled pie goes in the oven for 10 to 15 minutes at 350, or, take out whenever the middle is set (check with a fork).   Let the pie cool to room temperature first, then refrigerate for about 3 hours.

Covering the Key Lime

One final step: cover the top of the pie with whipped cream. You can whip up your own (sweetened) or use store-bought.  Notice my crust overbrowned just a touch in the oven, which I could’ve prevented with a little foil around the edges (forgot this time).  It’s not bad though and smells wonderful.

Key Lime Cross Section

A cross-section of the finished pie with its bold green color!  You can garnish the top of the pie with some lime slices if you have any.  It’s a nice tangy pie for spring.


One response to this post.

  1. […] same ingredients more or less. If you had an urge to make this, you may as well just make a proper key lime pie, which is decadent and delicious, instead of this which just wasn’t right for some reason. […]


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