Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Key Lime Pie 3.5 (1,113) 27 Reviews Martha's take on this classic dessert has a graham cracker crust and a whipped cream topping over the Key lime filling. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 13, 2023 Rate PRINT Share Yield: 1 pie You don't need to travel to the southernmost point of Florida to enjoy a slice of Key Lime Pie. You don’t even need to wait until you see it on a restaurant menu because the tart-sweet classic is simple to make at home. It has just a few ingredients—and an irresistible flavor. This classic recipe from Martha has a graham cracker crust and a whipped cream topping over the Key lime filling. Some versions of the pie use a pastry crust—food historians say this was the original crust, but it was supplanted by the graham cracker crust, which was preferred for ease. The recipe first appeared in the 1850s, shortly after the invention of sweetened condensed milk, which is a key ingredient, along with Key limes. Key Lime Pie LIsa Hubbard What Are Key Limes? Also known as Mexican or West Indian limes, Key limes are prized for their high juice content and intense aroma. They are smaller than standard limes (also known as Persian limes) and have a thin, leathery skin. Choose Key limes that are heavy for their size, firm, and shiny. Store them in the crisper drawer of your refrigerator—or keep them on the counter if you plan to use them in a few days. As with other types of citrus, always zest the Key limes before you juice them. Ingredients 1 ½ cups graham-cracker crumbs 6 tablespoons unsalted butter, melted and cooled 5 tablespoons sugar ½ cup freshly squeezed Key lime juice 1 tablespoon grated Key lime zest, plus more for garnish 1 ½ cups heavy cream, chilled 1 can (14 ounces) can sweetened condensed milk 4 large egg yolks Directions Preheat oven and make crust: Heat oven to 375°F. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press crust into pie plate and bake: Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Make filling: Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust. Bake and cool pie: Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack. Make whipped cream topping: Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon cream over pie; add zest: Spoon over cooled pie; garnish with zest. Serve immediately. 6 More Key Lime Recipes to Make No-Bake Key Lime Cheesecake Key Lime Bars Key-Lime Mousse Pie Key Lime Cupcakes Key Lime Bundt Cake Originally appeared: Martha Stewart Living, May 2000 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.