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