Key Lime Pie

This is a great recipe for key lime pie. I even dare say it is better than the key lime pie I have had in Key West. But I better not say that too loud, I’ll offend someone. I have made key lime pie a few times before, and always just used the bottled key lime juice. While this is good, it in no way compares to the real thing. I was very happy to find some key limes at my neighborhood grocery store. When I saw them I knew I had to try the famous key lime pie the right way. Now I know there is debate on which type of crust is authentic, but I choose a graham cracker crust because it sounded good. And I also choose the cream topping over the meringue because I thought the tart little key limes would be better complimented with the whipped cream. I researched several recipes and came up with this one. I added more egg yolks and additional zest than most recipes for a rich flavor.

This is also the first photo with my new camera! I am so excited, I got a smaller, more portable dslr. After a little advice from the sweet Jaden at Steamy Kitchen, I decided to go ahead and get a the 50mm lens with a new camera body to go with it. I got a little canon with the 50mm automatic lens, the kit lens, and a zoom lens for other photography than food. I can’t believe the program function actually works well, even though I am still using manual mode, per advice from Allessandro at Fotographia.  My old one forced me to be in manual at all times taking indoor shots. The automatic function only worked in well lighted conditions. I had been struggling with the manual lens too. I’ll admit, I do not have perfect eyesight, and but I don’t think its bad enough for correcting. That’s because I have 20/20 with astigmatism in the right eye, and 20/15 without any astigmatism in the other eye. Having astigmatism, it takes a little while to focus, and having to depend on that little focus circle was bothering me. I tried using my left eye for the viewfinder, but it was pretty difficult, because I am right eyed.
I did enjoy my first dslr very much. It was a great learning camera, and will make a great camera for someone else who is learning.

Yield: Serves 8

Key Lime Pie

5.00 stars (1 reviews)


8 Honey Graham Crackers
2 tablespoons brown sugar
1/4 cup melted butter

5 egg yolks
1 14 oz can condensed milk
1 cup freshly squeezed key lime juice
2 teaspoons key lime zest

1 cup heavy cream
3 tablespoons sugar


Preheat oven to 350 degrees. Zest and juice the limes. Add condensed milk and egg yolks. Whisk together until well combined. Let stand to thicken while you prepare the crust.

Combine graham crackers, brown sugar, and butter in a food processor until well combined. Press the crumbs into a pie plate.

Pour filling into pie shell. Bake for 10-15 minutes, or just until center is set but still jiggly. Refrigerate for at least 3 hours before serving.

Before serving, add cream and sugar to a large bowl. Beat until light and fluffy. Top pie with cream before serving.

All text and images Ā© / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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