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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

Photography: LIsa Hubbard

Source: Martha Stewart Living, May 2000


  • 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 Add a comment

  • bobbobfishern
    19 JAN, 2017
    I just made it, but with common limes. Despite that, it came out great. I also went with two full cups of graham cracker crumbs and a whole stick of butter. I just like a thicker graham crust. Oh, and marry me, Martha, would you? I'll sign a pre-nup! Bob
  • vedalia
    13 AUG, 2015
    I live in France, where both Key limes and Graham crackers are impossible to find. I use Bastogne or Speculoos cookies for the crust, and regular limes, and it comes out absolutely scrumptious, I get rave reviews every time. (I suspect the crust is even better than with Graham crackers! :-)
  • 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.