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Key Lime Pie

The sweet graham-cracker crust makes this semitart pie a winner.

  • yield: Makes 1 pie

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. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living Television

Reviews (18)

  • 7 Dec, 2013

    Love this recipe, but wondering if it will work to double the recipe for a 9" springform pan.

  • 24 Jun, 2013

    As a visiting Brit who has enjoyed this dessert many times, when I came to make it, substituted the Graham crackers with Ginger snaps (or ginger nuts in the UK!) You only need a large teaspoon of sugar, preferably brown, with of course the butter to bind it....and it gives the pie a delicious healthy twist! Try it and see..... it's great! Oh, I don't have any extra cream with it either... just plain key lime pie with a ginger base. Delicious!

  • 6 Jun, 2013

    If you can't get fresh key limes, use Nellie & Joe's Key Lime Juice. Usually on the shelf next to lemon juice in the juice aisle of a supermarket.

    I've been making this pie for years - HUGE hit with everyone who has a piece.

  • 3 Jun, 2013

    Best key lime pie ever! My tip? Stick to the recipe.

  • 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.

  • 25 Feb, 2011

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

  • 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.

  • 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!

  • 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?

  • 15 Jul, 2009

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

  • 22 Apr, 2009

    So good and so easy!

  • 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

  • 2 Nov, 2008

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

  • 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.

  • 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)

  • 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!

  • 16 Feb, 2008

    are there any tricks i should know before i start?

  • 30 Nov, 2007

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