Our modern take on Key-lime pie has a filling of whipped cream folded into a curd made with lime juice, sweetened condensed milk, eggs, and white chocolate—and tastes like a tart Creamsicle.  It goes into a baked crust of crushed spice cookies (we used Biscoffs, but graham crackers are just as good), gets a shower of lime zest, and chills in the fridge. The winning result is both dense and airy—and, despite its swoopy looks, slices like a dream.

Martha Stewart Living, June 2022


Credit: Christopher Testani

Recipe Summary

35 mins
3 hrs 10 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Blend cookies in a food processor until finely ground (you should have about 1 1/2 cups). Add sugar and butter; pulse until crumbs are evenly moistened. Press evenly into bottom and up sides of a 9-inch round fluted tart pan with a removable bottom. Refrigerate 15 minutes. Bake until fragrant and slightly darker brown, about 10 minutes. Let cool completely.

  • Meanwhile, in a small saucepan, whisk together egg, yolk, and condensed milk, then whisk in lime juice. Place over medium-high heat and bring to a simmer. Cook, whisking constantly, 1 minute. Remove from heat and whisk in chocolate until melted. Transfer to a large bowl; let cool completely.

  • Whisk cream to soft peaks. Whisk thoroughly into cooled lime mixture until smooth. (It may look slightly curdled at first, but keep whisking!) Spoon into a swoopy layer in crust. Refrigerate until set, at least 2 hours or, lightly covered, up to 12 hours. Serve, sprinkled with lime zest.

Cook's Notes

If you can't find Key limes, swap in juicy, thin-skinned Persian (regular) limes, or regular or Meyer lemons.