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Key Lime Pie

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    Key lime pie takes its name from the type of lime it is made with, the Key lime, which grows in the Florida Keys. The Key lime has a mild, delicate fragrance, and the flavor is sweeter and more tart than that of the commonly found dark green, seedless Persian lime. Condensed milk and a graham-cracker crust are also common to the Key lime pie, which has remained essentially unchanged over the years. Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won't affect flavor or succulence, but a hard or shriveled skin will. You'll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier.
    Martha Stewart Living Television
    • Yield Makes 1 pie
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    Ingredients

    • 1 1/2 cups graham-cracker crumbs
    • 6 tablespoons unsalted butter, melted and cooled
    • 5 tablespoons sugar
    • 1 can (14 ounces) can sweetened condensed milk
    • 4 large egg yolks
    • 1/2 cup freshly squeezed key-lime juice
    • 1 tablespoon grated Key lime zest, plus more for garnish
    • 1 1/2 cups heavy cream, chilled

    Directions

    1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
    2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
    3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
    4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

    Recipe Reviews

    • Lupinelady135
      14 Apr, 2012

      I am making this for the second time in 2 weeks. I live in brazil -no graham crackers - I used vanilla cookies and cut out the sugar in the crust. I also used local limes not key limes. It all worked out fine and I am making it for company tonight. It is easy too.

    • cookingmama001
      25 Feb, 2011

      This is going to be my first time making one, does anyone have any tips? :)

    • marla516
      13 Feb, 2011

      I didn't make the crust (used ready-made) but the pie filling was delicious. Very tangy and wonderfully smooth. This was my first time ever making a cream pie and it was quite easy.

    • dyelen
      6 Sep, 2010

      This recipe is great! Very simple and delicious...tart with just the right amount of sweetness. I added a layer of sour cream sweetened with some powdered sugar and lime zest on top of the filling and finished with a swiss meringue border. Awesome! When you find some key limes, this is the pie to make!

    • funkyminkey
      16 Feb, 2010

      I would like to make the pie in the evening and then make the merigue the next day. Should I leave the pie at room temperature or refrigerate it?

    • Babalonia
      15 Jul, 2009

      How can I read the recipe with all those ads for MS products that keep popping up?

    • beagle28
      22 Apr, 2009

      So good and so easy!

    • Ataylor
      2 Nov, 2008

      Does anyone know if the pie can be frozen? I have a lot of limes to use up and I was hoping to make them and save them for later use. Thanks

    • devinabhargava
      2 Nov, 2008

      this pie super scrumptious..just perfect..for evrybody who loves lemon desserts..and its soeasy to make..

    • chocolatequeen
      10 May, 2008

      For some reason, it didn't post my whole comment. I wanted to suggest using Nellie and Joe's Key Lime juice, which works really well.

    • sandhura
      20 Feb, 2008

      Do the following steps the day before and this recipe becomes so EASY!
      -Bake the crust (you can store this at room temp overnight)
      -Grate the lime zest and squeeze the limes (pop into fridge overnight)

    • Auntneice
      16 Feb, 2008

      In answer to gobbleup's question, I'll just say that my crust doesn't turn out too well, usualy, so I just use a store-bought one and it turns out fine. I do bake them first, though. This is just the best Key Lime Pie recipe I've ever used. Thanks, Martha!

    • gobbleup
      16 Feb, 2008

      are there any tricks i should know before i start?

    • JennyLeitch
      30 Nov, 2007

      This is the best Key Lime Pie there is. When I make it, people talk about it for months!

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