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Key Lime Pie

Recipe photo courtesy of LIsa Hubbard

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

Source: Martha Stewart Living, May 2000



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How would you rate this recipe?
  • 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.
      8 JUL, 2019
      I tried this recipe for the first time over the weekend. Because the recipe calls for only egg yolks, I was perplexed as to what I would use the white for. So I decided to whip up merange with the whites and added 2 TBLS of sugar to the merange. I placed the merange on top of the pie and baked for the recommended time. It turned a nice light brown but had dissolved while baking. If the merange was 2 inches high when it when into the oven, it was only 1/2 an inch coming out of the oven.It is still delicious. Would anyone know why the merange dissolved ?
  • antowrit77
    8 FEB, 2019
    Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this >>
  • xaxares
    25 SEP, 2018
    This is the gold standard of key lime pie recipes. I live in Cuba where key limes are abundant, but Cuba also juices those limes and packages them in small boxes that contain about one cup each. I have tried both ways, with fresh key limes and that packaged lime juice and there is absolutely no difference. But that is Cuban lime juice. Graham crackers are non-existent there so sometimes I use a Cuban cookie but it is not as good. And then there is the question of whipping cream. Rarely available but when it is, I use it, and it makes all the difference. Come visit Cuba, Martha - everything's organic and amazing!
  • 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
  • vedaliabug
    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! :-)
  • DougChapman
    3 JUN, 2013
    Best key lime pie ever! My tip? Stick to the recipe.
    • willycrash
      23 JUN, 2015
      I think the filling is pretty much the best way to make this pie and probably the most traditional, however I think that a pie crust that contains brown sugar and is a bit thicker is good- it contrasts better with the sour filling. I also like to add a bit of salt to the pie crust and then add a few tablespoons of tequila to the filling plus a tablespoons or two of gran mariner or other orange liquor to the whipped cream topping for a "margarita" key lime pie
  • 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!
  • MS10129311
    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.

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