• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Pie and Tart Recipes » My Favorite Key Lime Pie

My Favorite Key Lime Pie

Cathy Roma Published: Aug 22, 2019

473 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

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

Overhead shot of a key lime pie decorated with whipped cream and fresh limes.

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.

Close up of a key lime pie decorated with whipped cream and fresh limes.

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.

Two slices of Key Lime Pie on plates with the cut pie and bowl of whipped cream on the table.

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. 

A slice of Key Lime Pie on a plate with the cut pie in the background.

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

Step by step photos of how to make My Favorite Key Lime Pie. Mix the dry ingredients for the crust (1). add the melted butter (2). press into a pie plate (3), bake until set (4).

  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.

Step by step photos of how to make My Favorite Key Lime Pie. Combine eggs with lime zest (5), whisk until thick (6), beat in the condensed milk (7), whisk in the lime juice (8), pour into prepared crust (9). bake until set (10).

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

Close up of a key lime pie decorated with whipped cream and fresh limes.

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

Two slices of Key Lime Pie on plates with the cut pie and bowl of whipped cream on the table.

5 from 2 votes
Overhead shot of a key lime pie decorated with whipped cream and fresh limes.
Print
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.
7

Pie and Tart Recipes, Recipe graham cracker, key lime, graham cracker crust, miami, citrus, lemon, lime, pie, summer

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Grilled Eggplant Dip with Pita Crisps
Next Post: Summer Corn Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • Close up of the best flaky biscuits stacked up on a wooden board. Best Flaky Biscuits
  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms
  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service