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Tangy Key Lime Pie

March 20, 2017 | By Jeremy Scheck | 33 Comments

This recipe was given to me by one of my best friend’s mom. Her mom makes it in an 11″ tart pan, which looks gorgeous, but I do not have a tart pan big enough. So I bake it in a 10″ pyrex pie plate. Either way, as long as you make sure not to over bake the pie, it really doesn’t matter what dish you use. Key Lime Pie is my favorite cold pie, if it’s done properly. Often at restaurants it can be way too sweet, but this recipe balances the tanginess of the lime perfectly with the sweetness of the condensed milk. While you can go out of your way to find key limes and painstakingly juice each tiny one (I’ve done it), I find that the difference in flavor between key limes and regular grocery-store limes is indiscernible in the baked pie. I’ve also made this pie using lemons (it was delicious), and you could try using oranges, but that might get too sweet. What’s most important is that you juice the citrus right before using it—the flavor of that bottled juice is incomparable to that of freshly squeezed citrus. Pie doesn’t get easier than this: key lime pie is really just some mashing, juicing, and mixing.

adapted from http://www.epicurious.com/recipes/food/views/key-lime-pie-351876

Cookie crust
I like to use biscoff or gingersnap cookies
making the filling
making the filling: combine 4 egg yolks with the zest of 4 limes
adding sweetened condensed milk
adding sweetened condensed milk
freshly squeezed lime juice
adding freshly squeezed lime juice
smoothing filling
bake, chill, then top with whipped cream

key lime pie

Tangy Key Lime Pie

Prep Time 2 minutes
Cook Time 20 minutes
Additional Time 8 hours
Total Time 8 hours 22 minutes

Ingredients

  • 8-9 oz (250g) ginger cookies or biscoff cookies
  • 6.5 tablespoons (90g) butter, melted
  • Pinch of salt
  • Finely grated zest from 4 limes
  • 1 cup (240 ml) FRESH lime juice (from 2-3 lbs limes or about 1kg) Key limes or regular limes are fine,
  • 2 (14 oz) cans sweetened condensed milk
  • 4 egg yolks

Instructions

  1. Preheat the oven to 350° F.
  2. Crush the biscoff/ginger cookies in a food processor or in a gallon-sized freezer bag with a rolling pin. When they are crushed to fine crumbs, add the melted butter and salt to the processor or bag and shake or process to combine.
  3. Press the crumbs into a deep dish pie plate using a measuring cup to tightly pack them.
  4. Bake for 15 minutes until the crust is lightly toasted. When done, set aside.
  5. Whisk together the 2 cans of sweetened condensed milk, 1 cup of lime juice, lime zest, and egg yolks into a large (at least 4 cup capacity) measuring cup or medium–sized mixing bowl until completely combined.
  6. Pour the filling into baked crust and return to the oven for 15-20 minutes, until the filling is mostly set, but the center quivers slightly when gently shaken. Let cool to room temperature.
  7. Loosely cover with aluminum foil and refrigerate at least 8 hours (overnight is better).
  8. When the pie is completely chilled, top to taste with freshly whipped cream.

33 Comments
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Comments

  1. As a key lime pie enthusiast, I got to say this is hands down the best key lime pie I’ve ever had. The texture is perfect, it has the PERFECT amount of tang, and the crust is literally the best thing ever!! I’ve made this recipe at least a dozen times since I tried it this summer because friends and family always ask me to make it for birthdays, events, and just because. This is definitely my favorite desert on the website, from my family, friends, and I…. THANK YOU!!

  2. I saved this recipe because I’m definitely going to make it. Key lime pie is my favorite. I’ll let you know how it turns out. One question though, do you cool the pie before you put it in the refrigerator.? Thanks in advance!

  3. seriously the best and easiest key lime pie i’ve ever made!!! It was absolutely delicious my entire family loved it even the ones who don’t like key lime pie. i will definitely be recommending this recipe to everyone!!

  4. This was super easy to make (well, ok, maybe my hand almost did fall off squeezing the super small limes I got from Costco…) but, it is now a family favorite! Love so many of your recipes, keep ‘em coming.

    1. LOL I did the exact same thing and spent an hour squeezing limes. Well worth it though, the key lime flavor is unmatched!!

  5. This pie was great!! The flavors were super good, and I Even (embarassingly) supplemented the juice from the limes I zested with a bit of store bought lime juice so I didn’t have to do too much juicing. This is so great for the summertime! So fresh and tangy.

  6. After I saw Jeremy’s Tiktok video I knew I absolutely had to try this recipe because key lime pie is one of my favorite desserts. I’ve never actually made it myself, but the video said it was less effort than cake and that was all the encouragement I needed! That conclusion was 100% correct and after making this recipe I was left with the best key lime pie I’ve ever had. I have always been one to enjoy more of a tart pie and this recipe is exactly that and it could not have been easier to make. The steps are easy to follow and I had no issues whatsoever. I would definitely recommend this recipe to anyone who has been wanting to try to make a key lime pie but thought it was difficult. This is definitely going to be my new go-to dessert to bring to parties!

  7. Great recipe! First time making a key lime pie and it turned out great. Short ingredient list and easy steps to follow making this the perfect desert. Not to mention it looks effortlessly beautiful! I can’t wait to make this again and again. Jeremy’s recipes just don’t miss!!

  8. Made this the other night with lemons. Came out perfect. Easy to make, delicious, hits all the right notes. I also did not have a pie baking dish so I used an 8″x8″ pyrex glass baking dish. The visual and texture baking notes provided in the recipe were helpful (even with a different baking dish). Also, metric weight measurements are a must for baking so thank you for providing an accessible, free, online banger of a recipe! I will definitely make this one many times over.

  9. This pie was amazing!!! I loved the biscoff cookie crust. It was a bit more time consuming than I expected bc of the lime juice and zest but ultimately soooo worth it. Also the whipped cream recipe is UNREAL and so easy. You never miss!!!!!!

  10. I made this for my mom as a part of a belated Mother’s Day dinner and everyone loved it. It was so easy to make yet so delicious. I loved the biscoff cookie crust (never tried that before) and next time I will hunt down the double cream. I could only find HWC in Austin. Thanks Jeremy!

  11. this was one of the simplest yet most delicious key lime pies I’ve ever made!! mm y husband absolutely loved it and couldn’t stop eating it!!!! This will definitely be my go to for keylime pie!!!!! so so good!!

  12. Made this pie for a dessert after clambake. OMG so good so easy!!! I have never seen my friends go back for seconds on a dessert, ever!! I made with the crust with ginger snaps, wow!! Next time I’m going to make individual tarts so my friends don’t fight over the last three pieces! Thank you!

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