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Key Lime Pie

Key Lime Pie

Adapted from Gourmet


If using key limes, you'll need about 2 pounds of them; zest 2 key limes, as they're smaller.

Key Lime Pie


  1. For the crust:
    7 (5 by 2 1/2-inch) graham crackers, broken into small pieces
    3/4 cup sliced or slivered almonds
    1/4 cup granulated sugar
    1/2 teaspoon kosher salt
    1/2 stick unsalted butter, melted
  1. For the filling:
    2 (14-ounce) cans sweetened condensed milk
    Grated zest of 1 lime, plus 1 slice of lime for garnish
    1 cup lime juice, freshly squeezed (from 8-10 limes)
    4 large egg yolks
  1. Unsweetened vanilla whipped cream, for garnish


  1. Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.
  2. Make the crust: Pulse together graham crackers, almonds, sugar, and salt in a food processor until finely ground. Transfer to a bowl, and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
  3. Make the filling and bake the pie: Gently whisk together filling ingredients in a medium bowl until smooth, and pour into crust. Bake until just set in center, 25 to 30 minutes.
  4. Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.
  5. Garnish with whipped cream and lime slice before serving.
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