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+ servings

Key Lime Pie

Key lime pie with whipped egg whites folded into the batter
Course Dessert
Cuisine American
Keyword Key Lime Pie
Prep Time 20 minutes
Cook Time 30 minutes
Chilling and Cooling 3 hours
Total Time 3 hours 50 minutes
Servings 8
Author Anna
Cost 5



  • 1 1/2 cups graham cracker crumbs use 12 graham rectangles
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted


  • 4 large eggs you’ll be using 4 yolks and 2 whites
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup fresh or bottled Key lime juice Nellie & Jack’s


  • Preheat the oven to 350 degrees F and have ready a 9 inch pie dish.
  • Process the graham crackers to make 1 ½ cup crumbs. In a food processor (or bowl) mix graham crackers, sugar, cinnamon and butter. Press mixture into and up the sides of the 9 inch pie dish.
  • Bake on center rack at 350 for 8 to 10 minutes. Remove from oven and let cool for about 30 minutes.
  • Make the filling. Separate the eggs so that you have 4 yolks and 4 whites , but put aside 2 of the whites because you’ll only be using 2.
  • Beat the 2 whites until stiff peaks form.
  • Pour the condensed milk into a mixing bowl. Whisk in the egg yolks, then gradually whisk in the Key lime juice. Fold in the 2 beaten egg whites. Empty the mixture into the graham cracker crust.
  • Set pie on a baking sheet and bake on center rack for 20 minutes. Let cool at room temperature for about an hour, then chill for 4 hours or until very cold.
  • Before serving, cover with sweetened whipped cream or pipe it around the edges


To make neat cuts, set the cold pie in about a half inch of hot water to loosen the cold butter in the crust.
This recipe makes a thick and very crumbly crust. For a less crumbly crust, you can follow the directs as written, but use
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoons cinnamon
5 tablespoons butter, melted