key lime pie Archives - Lovonis Lark

key lime Pie

March 16, 2025

Key Lime Pie is so easy to make, doesn’t have a long list of ingredients & it’s completely make-ahead. Having made this with the regular Persian limes and with key limes I can tell you both are good so if you’re struggling to find key limes, use whatever limes you can find just don’t be […]

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Key Lime Pie

Prep Time15

Cook Time20

chill6

Servings:

Calories: 395kcal

Author: Lovoni

US Customary - Metric

CRACKER CRUST

8 oz graham cracker crumbs Granita biscuits in Australia (about 2 cups of crumbs & digestive biscuit in the UK about 250g
6 tablespoons butter melted (3/4 of a stick)
KEY LIME FILLING
14 oz can sweetened-condensed milk
4 large egg yolks
1 large whole egg
2 teaspoons finely grated Key lime zest
1/2 cup Key lime juice
Whipped cream for serving

To make the crust:

Preheat the oven to 350°F (180°C) without the fan going, just regular bake. Grease a 9-inch pie pan with melted butter or baking spray.
Place the crackers in the bowl of a food processor and blitz until they have the consistency of sand. Add the melted butter and blitz until the mixture resembles wet sand. Tip the mixture into the pan. Using a rubber spatula, press crumbs around the side of the pan and press crumbs onto the base of the pan – I use a flat-bottom glass for this. Bake for 10 minutes to set the crust. Let the crust cool. Keep the oven on.

To make the filling:

While the crust cools, whisk together the condensed milk, yolks, egg, zest and juice in a medium bowl until well combined. Pour the filling into the cooled crust. Bake for 15 to 20 minutes until almost set, the pie may still be a tiny bit loose in the center but will become more set as it cools. Chill at room temperature for 1 to 2 hours. Cover and chill the pie for 4 hours or overnight. Top with whipped cream to serve. Serves 8.

Nutrition