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Best Key Lime Pie

Best Key Lime Pie -- Adapted from Joe's Stone Crab
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness



  • 1 1/4 cup graham cracker crumbs 1 sleeve plus 4 extra squares
  • 5 tbsp melted butter salted or unsalted is fine -- salted has more flavor
  • 1/3 cup sugar


  • 3 large egg yolks
  • 1 1/2 teaspoons grated lime zest use more if desired
  • 1 14- ounce can sweetened condensed milk
  • 2/3 cup freshly squeezed lime juice or bottled I always use


  • 1 cup heavy or whipping cream chilled
  • 1-2 tbsp confectioners’ sugar
  • ÂĽ teaspoon vanilla extract


  • Preheat the oven to 350 degrees F. Butter a 9 inch deep dish pie plate.
  • Combine the graham cracker crumbs, melted butter and sugar. Press the mixture into the bottom and up sides of the pie pan. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
  • Using high speed of an electric mixer, beat the egg yolks and lime zest at high speed for 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Add the lime juice and stir until combined, then pour the mixture into the crust.
  • Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate.
  • Whip the cream and the confectioners' sugar until nearly stiff. Add the vanilla. Spread the whipped cream over the top of the pie or pipe it neatly around the edges.
  • Before serving, freeze the pie for about 20 minutes. Cut and serve.


The original recipe said to freeze the pie before cutting. I usually forget to do this and the pie is always fine.