Key Lime Pie


Updated 8/2/17 to add a new photo–it was time! 


Who doesn’t love a good slice of pie? My guess is no one, and anyone who thinks he or she dislikes it has probably not had good pie! They’ve probably had this kind of pie (this article is hilarious, and so is The Onion in general). Key lime pie has always been a favorite in our house, especially since our grandmom loves it so much. In fact, we made her this key lime cream cake last year for her birthday! (Yes, it’s good!) There are two reasons we like making this pie: 1) It tastes great! Graham cracker crust is usually the sign of a good pie and 2) It’s easy! No pastry making, no fruit to chop nicely. So simple, but so good.

Of course, you can take this pie in a variety of directions to deviate from the basic slice shown above. Top it with whipped cream or meringue (toasted, of course) or stir in blueberries or raspberries before baking. We love it as is, but you really cannot go wrong with raspberries and whipped cream, I promise. Nor can you go wrong with the pie, unless, of course, you overcook the crust (referencing the article linked above, President Obama “recommends covering the edges with foil.” ). Served chilled out of the fridge, this pie is perfect for summer and every season in between. Enjoy!

Key Lime Pie

Recipe from Nellie & Joe’s Famous Lime Juice, crust from Cook’s Illustrated

Makes 1 standard pie, or about 8 slices


For the crust: (It is worth making your own crust! The flavor is much better.)

8 whole graham crackers, broken into 1-inch pieces

5 tablespoons unsalted butter, melted and cooled

3 tablespoons sugar

For the pie filling: 

14 ounce can of sweetened condensed milk

3 egg yolks

1/2 cup key lime juice (we use Nellie & Joe’s, which is available in the juice section of our grocery store. It is wonderful and is actual lime juice, and it doesn’t require standing around squeezing tons of limes)


For the crust:

Put oven rack in middle of the oven and preheat to 325 degrees. Process graham crackers in a food processor for 30 seconds, or until small and even crumbs are formed. Pour in melted butter and sugar and pulse 5 times to combine.

Dump mixture into a 9-inch pie plate and use the bottom of a cup to press crumbs into a evenly distributed layer on the bottom and sides of the pie plate. Bake until lightly browned, about 13 to 18 minutes. Let cool.

For the pie:

Heat the oven to 350 degrees. In a medium bowl, combine the sweetened condensed milk, egg yolks, and lime juice. Whisk until smooth.

Pour filling into prepared and cooled crust and bake for 15-20 minutes, or until set (filling will still jiggle slightly, which is fine).  Let the pie cool for 10 minutes, then cover and refrigerate for several hours. Slice, top as desired,and serve. Enjoy!

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