Key lime pie is my favorite dessert, and I have made many versions,  but this is the best.  Start the afternoon before you want to serve it.  It really needs at least 8 hours to chill once fully assembled, and it will take you about 3 hours to get to that point.

Graham cracker crust first.

1 1/2 cups graham cracker crumbs (about 1 and 1/2 sleeves)

1/3 cup sugar

6 tablespoons melted butter

1/2 teaspoon cinamoon

  1. Grind your graham crackers in a food processor to get crumbs.  Add the remaining ingredients and pulse until blended.
  2. Press into a 9 inch pie plate
  3. Bake at 375 for 7 minutes exactly.  Do not wait for it to brown, or it will be rock hard.
  4. Cool at room temp for 1 hour.



Onto the pie: (this recipe comes from Allrecipes.com)

1 can sweetened condensed milk

1/2 cup key lime juice (MUST BE KEY LIME.  Bottled key lime is fine.  Fresh regular lime is NOT OKAY.)

1 teaspoon grated lime zest (normal lime is fine)

2 egg yolks

1 whole egg

4 tablespoons white sugar

2 egg whites (this all adds up to 3 whole eggs)

  1. Mix everything in a bowl EXCEPT the egg whites and sugar.  Pour into your graham cracker crust, cover and chill for an hour.
  2. Preheat oven to 350
  3. Make meringue by mixing egg whites and sugar in an electric mixer until stiff peaks form.  Spread meringue gently over pie.
  4. Bake for 15-18 minutes, until top starts to brown.
  5. Cover and chill at least 8 hours.




Our Favorite Key Lime Pie