• Graham cracker crust (recipe follows)
  • 1 cup key lime juice
  • 2 (14 oz) cans sweetened condensed milk
  • 6 egg yolks
  • 1 teaspoon lime zest
  • Fresh Whipping cream (recipe follows)

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 2 Tablespoons sugar
  • 6 Tablespoons butter, melted

Stir crumbs and sugar together.  Add butter, and stir to combine, then press into 9 inch pie pan.

*Prepare your own graham cracker crust or purchase one at the grocery store.

In a large bowl, either with a whisk or an electric mixer, mix sweetened condensed milk, key lime juice, lime zest and egg yolks.  Pour into graham cracker crust.  Bake at 350 for 10 minutes.  Remove from oven and let cool for about 15 to 20 minutes.  Refrigerate at least four hours to let set.  Serve with fresh whipped cream!


For whipping cream, you can use frozen whipped topping, or the spray kind, but why bother when you can easily make your own?  

  • 1 cup of heavy cream (or whipping cream)
  •  ¾ cup sugar  

(Taste and you will know how sweet you want your cream to taste).  With an electric mixer, and a bowl that has been chilled in the freezer (I also stick my beaters in the freezer when I make fresh whipped cream) mix until peaks appear.  If you keep beating it, you will have butter on your hands!  You can garnish this pie in several ways.  You can fill a pastry bag, and pipe out designs onto the edges of the pie, or all around it.  You can just serve it in a bowl alongside of the pie, and let your guests scoop it out as they desire.  I also sprinkle freshly grated lime zest over the top of the pie for a nice touch.  I also like to garnish the pie, in the center, with a lime twist.