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Key Lime Pie

The perfect dessert for a hot summer day! Key Lime Pie is thought to have originated in the mid 1850s when sweetened condensed milk was introduced by Gale Borden.


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • 6 egg yolks
  • 1 can sweetened condensed milk(14 ounces)
  • 3/4 cup freshly squeezed Key lime juice

Whipped cream topping: 1 cup heavy cream, 1/3 cup confectioners sugar and 1/2 t. vanilla extract

Garnish: Thinly sliced Key limes



  1. In a pie plate, combine the graham cracker crumbs, sugar and butter. Blend well. Press onto the bottom and sides of the pie plate.

  2. Preheat oven to 375ºF.

  3. Bake for 8 to 10 minutes. Transfer to a rack and cool.


  1. Reduce the heat to 350ºF.

  2. In a mixing bowl, beat the egg yolks. Add the sweetened condensed milk, mix together. Slowly add the lime juice, mixing constantly.

  3. Pour into the prepared pie crust. Bake for 15 minutes. Transfer to a rack and cool.

Whipped cream topping:

  1. In the bowl of a stand mixer fitted with a whisk attachment, add the cream, confectioners sugar and vanilla. Beat until the mixture is thick and creamy.

Finishing the pie:

  1. In a large pastry bag fitted with a #827 pastry tip, add the whipped cream. Pipe swirls around the edge of the pie. Garnish with the sliced Key limes.