Key Lime Pie

This has got to be one of my all-time favorite desserts. I LOVE Key Lime pie! Summer has arrived when I get a slice of that tangy lime goodness with the graham cracker crust! After trying a few different recipes, I think this is the one.

In the past, I tried using a store bought crust and it was pretty disappointing. My biggest tip for a good pie is make your own crust. I didn’t have access to fresh key limes, so I used the bottled stuff from Key West. The end result was tastier than many a disappointing key lime pie imposters I’ve had at restaurants.

There isn’t anything complicated about making this dessert. Treat yourself and your family by making this key lime pie.

Key Lime Pie

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By unknown Serves: 8
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes

Key Lime Pie


  • Crust:
  • 4 tbsp unsalted butter
  • 8.8 oz Biscoff Cookies (1pkg) or equivalent amount of graham crackers
  • Filling:
  • 21 oz sweetened condensed milk (1.5 cans)
  • 2/3 cup key lime juice, fresh key limes or from bottle
  • 3 egg yolks
  • 2 tsp lime zest
  • Decoration:
  • whipped cream
  • lime slice



Pre-heat oven to 350 degress


Add cookies to food processor and pulse until you have fine crumbs.


Drizzle in the melted butter and pulse until combined


Alternatively, put the cookies in a plastic bag and smash with a rolling pin. Mix the crumbs and melted butter in a large bowl.


Add the mixture to a 9" pie dish and distribute using a flat-bottomed glass or measuring cup to press the crumbs firmly down. Use your fingers to press the top down as the side is compressed.


Bake the crust for 10 minutes


While the crust is baking, zest two limes and set aside the zest


Squeeze the juice from the limes and strain out the seeds


Add the egg yolks and lime zest to bowl of stand mixer fitted with whisk attachment


Beat for about a minute


Pour in the sweetened condensed milk and mix on medium until fully incorporated


Scrape the bowl down and add the lime juice with mixer on low


Scrape the bowl down again if needed and mix again


Pour the filling into the pie crust. Jiggle it to get it level


Bake for 10 minutes


Cool on a wire rack for 20 minutes, then chill at least an hour


Top the pie with whipped cream - either dollups so that each slice has a dollop or two; OR put a ring of whipped cream around the crust

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