Key Lime Pie

Key lime pie is my favorite dessert ever. Ever. Ever. I would choose key lime pie over any other treat (which is shocking, considering it doesn’t involve cheese and/or chocolate!).

This recipe is simple, delicious, and the crust is to-die-for.

Though I should note, I didn’t actually use key limes. They don’t sell them at my grocery store. I live in Wisconsin, not Florida! So I used regular limes instead….but will continue to call this key lime pie.

Yield: 8 slices of pie

Key Lime Pie

Key Lime Pie

Close your eyes and pretend you're in the Florida Keys with this delicious treat!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


For the crust:

  • 18 whole graham crackers (the 4-section large pieces)
  • 1/3 cup sugar
  • 1/3 cup butter, melted

For the filling:

  • 1 Tablespoon (heaping) lime zest
  • ½ cups lime juice
  • 2 whole egg yolks
  • 1 can (14 oz) sweetened condensed milk


    1. Preheat oven to 350F.

    Make the crust:

    1. Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set.

    2. Remove from oven and set aside to cool slightly.

    Make the filling:

    1. Mix lime zest, lime juice, and egg yolks in a mixing bowl.

    2. Add in condensed milk and mix on high until smooth and thick.

    3. Pour mixture into crust and bake for 15 minutes.

    4. Remove from oven, allow to cool, then refrigerate for at least 1 hour or more if possible, before serving.


Your yield will depend on how big or small you cut your pieces of pie.

Recipe credit: The Pioneer Woman

4 thoughts on “Key Lime Pie”

  • I have been able to find key limes year round in several grocery stores in the western Chicago suburbs. I’m not sure what major city you’re near to make suggestions as to where to look. If you have a Trader Joe’s near you I would start there.

    I would also try going to where the lemon juice is at and some stores have the Nellie and Joe’s Key Lime Juice in a yellow bottle. In a pinch it would work and still better than the Persian (plain) limes.

  • I made this tonight and thought the crust was a little too much for the amount of filling. I like more filling than crust so I would half the crust recipe. But the filling was absolutely scrumptious!

    • Hi Jenny, Thanks for your comment! I’m glad you enjoyed the filling and I hope your comment will be of use to others who like their crust on the lighter side :-)

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