This recipe almost feels like a cheat because it is so easy and yields such smooth, fresh and delicious results. A great one to add you any cookout this summer. I love making this along with another favorite dessert, Raspberry Chocolate Pavlova, because the pie uses 5 egg yolks and the pavlova uses 6 egg whites. Only one egg yolk goes unused between the 2. 

I hope to soon try this with coconut condensed milk and coconut oil for a dairy free version. 

Key Lime Pie

Prep Time: 10 min

Cooking Time: 10 mins (crust) + 15 mins (pie)



5 Tablespoons melted butter

2 Tablespoons sugar

1 1/4 cup graham cracker crumbs


Mix together, pat evenly into a pie dish to form a shell and bake at 350° for 10 mins. 


  • To make graham cracker crumbs, place a bunch of whole crackers in a ziplock bag and hit it with the back of a wood spoon until you get nice crumbs. 
  • I recommend using a clear glass pie dish if you can, it is nice to see your homemade crust through it. 



1/2 cup lime juice (key lime juice if you can find it, but good quality regular lime juice is fine)

600 ml condensed milk (organic preferred) 

5 egg yolks, beaten


Combine in a bowl and mix well. Pour into the cooked pie shell and bake at 375° for 15 minutes. Allow to cool completely.

I find the pie actually tastes better cold, as in from the fridge. So once cooled, cover with saran wrap and put it in the fridge to get cold. This is actually wonderful because it means you can make it until this step the day before you are serving the pie.



~ 8oz whipping cream  (organic preferred) 


Whip cream until it turns into a soft whipped cream. Careful not to over beat. And yes, this is unsweetened whipped cream. It helps cut the sweetness of the pie filling. 

Add to the top of the cooled key lime pie and serve. I start with the whipped cream in the middle of the pie and then spread it out to cover almost the entire surface. I think it looks nice when a tiny bit of filling is visible around the edge.