My Favorite Key Lime Pie

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Key lime pie is tangy, sweet, and lusciously silky…and my favorite key lime pie has an extra special crust!

I know I’ve said this before, but key lime pie is my FAVORITE dessert. Seriously. 

It hits all the right notes. 

Sweet…

Tart…

Silky…

Creamy…

And….with a crumbly gingersnap crust.

POW.

I have had key lime pie in pretty much every incarnation. Pie form (duh), cupcakes, mini tarts, yogurt, ice cream, cake, and pizza. Okay, maybe not the last one, but you get my drift. For we key lime pie lovers are forever trying to capture this iconic flavor and translate them into as many dishes as we can.

But truth is, there’s nothing better than key lime pie in its original form…a buttery, crumb crust and a super silky filling, topped with homemade whipped cream for the win.

So why is this version my favorite?

Well, for a couple reasons.

The first is this crust. Instead of your typical graham cracker crust (delicious too btw), I went with a gingersnap crust. Yep. Gingersnap cookies ground up and doused in melted butter. Ginger and lime are BFF’s, so why wouldn’t they combine to form the ideal crust?

Well, they did! This gingersnap crust has a punch of spicy flavor that pairs well with the tart custard filling. 

The other…the combo of key lime juice (NOT regular lime juice) and plenty of fresh lime zest.

The key lime juice is sweeter and less tart than regular lime juice and the zest adds an extra boost of flavor and zing. Wowza!

Let’s make My Favorite Key Lime Pie

1. Grind the gingersnap cookies (by hand or in a food processor) until you have coarse crumbs.
2. Mix in the salt and melted butter until the mixture resembles wet sand.
3. Press evenly into a pie plate. 
4. Bake for about 10 mins until set.

5. Combine the egg yolks and zest in a bowl.
6. Beat until pale yellow and thickened.
7. Add the sweetened condensed milk and continue beating.
8. Beat in the key lime juice.
9. Pour into the pre-baked gingersnap pie shell.
10. Bake until set, but with a little jiggle, about 8 mins.

Tips for success

• Use the bottom of a glass or a similarly shaped object to evenly press the gingersnap crust into the pie plate.
• If the crust puffs up as it bakes or slides a bit, press it back into shape while it’s warm.
• Don’t sweat trying to find fresh key limes to squeeze. There are plenty of delicious bottled key lime juices available in your grocery store. 
• Take your time beating the custard mixture at each step. You want to see a thick, pale yellow, homogenous mixture before proceeding to the next step.
• Don’t over-bake! Pull the pie out of the oven while it still has a little jiggle.
• Be sure that the pie is perfectly chilled before cutting. Use a sharp knife and wipe it off between cuts.
• Want extra smooth edges? Pop the pie into the freezer for 15- 30 mins before slicing.

More Pie LOVE!

• Caramel Apple Slab Pie
• Tart Cherry Pie
• Peach Blackberry Slab Pie
• Classic Apple Pie
• Blueberry Pie with Cornmeal Crust

5 from 2 votes

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My Favorite Key Lime Pie

Prep Time

20 mins

Cook Time

18 mins

Chilling Time

2 hrs

Total Time

2 hrs 38 mins

 

Key lime pie is tangy, sweet, and lusciously silky...and my favorite key lime pie has an extra special crust!

Course: Pies/Tarts

Cuisine: American

Keyword: key lime pie

Servings: 8 Servings

Calories: 420 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Gingersnap Crust

• 8 oz gingersnaps (about 2 dozen cookies)
• 1/2 tsp kosher salt
• 4 oz unsalted butter, melted (1 stick)

Key Lime Filling

• 5 egg yolks
• zest of one lime, grated
• 14 oz sweetened condensed milk
• 2/3 cup key lime juice (fresh or bottled)

Garnishes

• whipped cream
• lime slices
• lime zest

Instructions

Gingersnap Crust

1. Preheat the oven to 350 degrees F. Process the gingersnap cookies in a food processor until you have fine crumbs. If you don't have a food processor, place the cookies in a large sealed bag and bash/roll them with a rolling pin.

2. Combine the gingersnap crumbs, salt, and melted butter together in a large bowl. The mixture should resemble wet sand.

3. Press the gingersnap mixture into a 9 inch pie pan, pressing up the sides to form a neat edge. Take the bottom of a glass or similar flat object and press all over the bottom and along the sides. 

4. Bake the crust for until very fragrant and just set, about 10 mins. Remove to a wire rack to cool.

Key Lime Filling

1. Combine the egg yolks and lime zest in a medium bowl and beat until pale, light, and fluffy, about 4 mins.

2. Slowly add the sweetened condensed milk while beating. Continue to beat an additional 4 mins. Mixture should be smooth and thick.

3. Slowly add the key lime juice while beating. Beat on low speed just until combined. Pour the filling into the crust.

4. Bake for 8 mins. The filling should be set, but still jiggly. Cool on a wire rack until room temperature and then refrigerate for at least 2 hours.

5. Garnish with whipped cream, lime slices and lime zest if desired. 

Recipe Notes

• Use the bottom of a glass or a similarly shaped object to evenly press the gingersnap crust into the pie plate.
• If the crust puffs up as it bakes or slides a bit, press it back into shape while it's warm.
• Don't sweat trying to find fresh key limes to squeeze. There are plenty of delicious bottled key lime juices available in your grocery store. 
• Take your time beating the custard mixture at each step. You want to see a thick, pale yellow, homogenous mixture before proceeding to the next step.
• Don't over-bake! Pull the pie out of the oven while it still has a little jiggle.
• Be sure that the pie is perfectly chilled before cutting. Use a sharp knife and wipe it off between cuts.
• Want extra smooth edges? Pop the pie into the freezer for 15- 30 mins before slicing.

Nutrition Facts

My Favorite Key Lime Pie

Amount Per Serving

Calories 420 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 169mg56%

Sodium 358mg16%

Potassium 318mg9%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 33g37%

Protein 8g16%

Vitamin A 659IU13%

Vitamin C 7mg8%

Calcium 183mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.