Key Lime Pie Recipe from InterMarche Universel

Key Lime Pie Recipe

Cook Time: 40 minutes // refrigerate: 8 hours


Servings: 12


  • Crust
  • 1 1/4 cups graham crackers, crushed
  • 2 tbsp sugar
  • 5 tbsp unsalted butter, melted
  • Filling
  • 14 oz sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh key lime juice + tbsp
  • Topping
  • 3/4 cup heavy cream, chilled
  • 2 key limes


  1. Preheat oven to 350°F.
  2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
  3. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.
  4. Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  5. Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
  6. Just before serving, slice key limes and beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with limes and cream.

Graham wafers


Unsalted butter

Sweetened condensed milk


Key lime juice

Heavy whipping cream

Key limes

Subscribe to receive our weekly flyer