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Key Lime Pie

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

  • Yield: Makes 1 pie
Key Lime Pie

Source: Martha Stewart Living Television


  • 1 1/2 cups graham-cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 5 tablespoons sugar
  • 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
  • 1 can (14 ounces) can sweetened condensed milk
  • 4 large egg yolks


  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.

Reviews (19)

  • TheSplendidChef 10 Oct, 2014

    Love making this recipe, check out my YouTube video on how I made it...

  • Valentine47 7 Dec, 2013

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

  • MeltheDiva21 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!

  • gardenmary2 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.

  • DougChapman 3 Jun, 2013

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

  • 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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