Key Lime Pie

Santy Coy
Santy Coy @chefsantycoy
Gold Coast, Australia

Key Lime Pie

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Santy Coy
Santy Coy @chefsantycoy
Gold Coast, Australia
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Ingredients

20 minutes + 3 hours or overnight to cool
6 serves
  1. Fresh whipped cream, to serve
  2. Grated lime zest and slices to serve
  3. Crust:
  4. 250 ggraham crackers or about 2 cups crushed
  5. 72 gfirmly packed dark brown sugar
  6. 3 gsea salt
  7. 168 gunsalted butter, melted
  8. Filling:
  9. 4large egg yolks
  10. 4 gfresh lime zest, plus more to garnish
  11. 414 gsweetened condensed milk
  12. 125 gfresh lime juice

Cooking Instructions

20 minutes + 3 hours or overnight to cool
  1. 1

    Preheat oven to 180ºC.

    Prepare the crust. Place the graham crackers in a resealable bag. Using rolling pin or heavy pot, crust until they are mostly fine crumbs. I use hand blender in this recipe.

    A picture of step 1 of Key Lime Pie.
  2. 2

    Place the fine crumbs in a medium bowl, along with the brown sugar and salt. Whisk together. Add the melted butter and mix together until a wet sand like mixture is formed.

    A picture of step 2 of Key Lime Pie.
    A picture of step 2 of Key Lime Pie.
  3. 3

    Using the bottom of flat cup to make in even, press the crust mixture into 9 inch pie pan.

    A picture of step 3 of Key Lime Pie.
    A picture of step 3 of Key Lime Pie.
  4. 4

    Bake the crust for 10 minutes, set aside to cool completely.

    A picture of step 4 of Key Lime Pie.
  5. 5

    While the crust cools, prepare the filling.
    In a medium bowl, whisk the egg yolks. Whisk in the lime zest.

    A picture of step 5 of Key Lime Pie.
  6. 6

    Whisk in the condensed milk and the lime juice until thoroughly combined.

    A picture of step 6 of Key Lime Pie.
    A picture of step 6 of Key Lime Pie.
  7. 7

    Pour the filling into the crust.

    A picture of step 7 of Key Lime Pie.
  8. 8

    Bake for 15 to 17 minutes, or until the filling is mostly set and still slightly jiggly.

    A picture of step 8 of Key Lime Pie.
  9. 9

    Let the pie cool most of the way on a wire rack and then refrigerate for at least 3 hours.

    A picture of step 9 of Key Lime Pie.
  10. 10

    Decorate the pie with whipped cream and freshly grated lime zest & slices of lime.

    A picture of step 10 of Key Lime Pie.
    A picture of step 10 of Key Lime Pie.
  11. 11

    Enjoy…..

    A picture of step 11 of Key Lime Pie.
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Santy Coy
Santy Coy @chefsantycoy
on
Gold Coast, Australia
I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!
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