It is just so delicious!

Key Lime Pie

0.0/5 rating (0 votes)
  • Prep Time: 5 min
  • Baking Time: 45 min plus 3 hrs chilling time
  • Serves: 8
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  • 4 large egg yolks 
  • 4 tsp. grated lime zest 
  • 1 (14 oz.) can sweetened condensed milk 
  • 1/2 cup fresh lime juice (5 limes)


  • 1 1/4 cup graham cracker crumbs 
  • 5 tbsp. unsalted butter, melted 
  • 2 tbsp. sugar


  • 1 cup heavy cream, chilled 
  • 3/4 cup confectioners' sugar


  1. Move oven rack to lower-middle position and heat oven to 325 degrees.
  2. For the filling: Whisk the yolks and zest together in a medium nonreactive bowl (stainless steel, glass, or ceramic) until the mixture has a light green tint, about 2 minutes. Whisk in the milk until smooth, then whisk in the lime juice. Cover the mixture, then set aside until thickened, about 30 minutes.
  3. For the crust: Toss the graham cracker crumbs, butter, and sugar together thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and side of the pie plate. Bake until the crust is fragrant and beginning to brown, 15-20 minutes. Leave the oven at 325.
  4. Pour the thickened filling into the warm pie crust. Bake until the center is firm but wiggles slightly when jiggled, 15-20 minutes. Transfer the pie to a wire rack and cool to room temperature, then refrigerate until well chilled, at least 3 hours.
  5. For the topping: Just before serving, whip together the cream and sugar in a chilled bowl until soft peaks form. Spread whipped cream attractively over the top of the pie.

Baker’s Notes and Tips and Tricks

Despite this pie's name, we found that tasters could not tell the difference between pies made with regular supermarket limes and true Key limes.

Recipe Originated from

America's Test Kitchen

Comments (1)

  • Felicia Montoya

    19 April 2012 at 12:41 |
    Make sure to use sweetened condensed milk and NOT evaporated milk.


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