Key Lime Pie

February 2, 2015

Test Kitchen-Approved

Author Notes:

This simple and delicious recipe is from the fine folks at Cook's Illustrated. If you can find tiny and juicy key limes, use those here, but Persian limes work too.

Yossy Arefi

Makes: one 9-inch pie


For the filling:

  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup lime juice
  • 4 teaspoons lime zest
  • 4 large egg yolks
  • 1 pinch salt

For the crust:

  • 11 graham crackers or about 1 1/4 cups crumbs
  • 3 tablespoons granulated sugar
  • 1 pinch salt
  • 5 tablespoons unsalted butter, melted and cooled
  • to serve
  • 1 cup heavy cream
In This Recipe


For the filling:

  1. Thoroughly whisk all of the filling ingredients together, and set aside to thicken while you prepare the crust.

For the crust:

  1. Preheat oven to 350º F.
  2. Process the graham crackers in a food processor to fine crumbs. Add the sugar and salt, and pulse to combine. Last, add in the butter and pulse until the mixture resembles wet sand.
  3. Press the mixture into a 9-inch pie dish (metal works best here) evenly on the bottom and up the sides. I like to use a dry measuring cup to help this along. Bake the crust until it is light golden brown and fragrant, 10 to 12 minutes.
  4. Cool the crust slightly, then give the prepared filling a final mix, and pour it into the pie pan. Turn the oven down to 325º F, and bake the pie until just set, but slightly wiggly in the center, 15 to 17 minutes. Cool the pie to room temperature, then set it in the fridge to chill completely, at least 3 hours or overnight.
  5. Just before serving, whip the cream to soft peaks, and spread it on top of the pie.

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Reviews (7) Questions (0)

7 Reviews

Kate M. August 6, 2017
Added some powdered ginger, about 1 1/2 tsp. to the crust. It was a nice layer.
Margaret V. July 24, 2017
Made this wonderful pie with fresh Key Limes.... Only after it was in the oven did I realize that I used whole eggs , that ovule be a 1st for me. Made many KL pies before.... What do I have and how long should it cook?😫😫😱😡
Laura G. July 31, 2015
I mixed the Key limes with standards. all is well and perky. Love this pie.
Kaite April 6, 2015
Lovely! Simple to make and with great flavor. I like that I don't have to use key limes for this.
India April 6, 2015
I've made this twice and both times it has turned out perfectly! So easy and delicious!
calangus February 5, 2015
Will definitely try this soon.
Gemma /. February 4, 2015
Looks gorgeous and so delicious!