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Key lime pie

Key limes are smaller, rounder and
yellower than the Persian limes we usually
see in the produce section; they have a
smoother, mellower flavour but regular
limes make a fine substitute.


Graham Crust:

1 1/2 cups (375 ml) graham or gingersnap
cookie crumbs
2 tbsp (30 ml) sugar
1/3 cup (85 ml) butter, melted


1 14 oz can sweetened condensed milk
1/2 cup (125 ml) Key lime or regular lime juice
1 tsp (5 ml) finely grated lime zest (optional)
4 large egg yolks


1 cup (250 ml) heavy (whipping) cream, chilled
1 tbsp (15 ml) icing sugar


1. Preheat the oven to 350˚F. In a medium bowl,
stir together the graham or gingersnap crumbs,
sugar and butter until well combined. Press into
a shallow 9-inch pie plate, covering the bottom
and the sides. Bake for 7–8 minutes, until it
begins to turn pale golden around the edges.
Set aside to cool slightly.

In another medium bowl, whisk together the
sweetened condensed milk, Key lime juice, lime
zest and egg yolks. Stir until the mixture is wellblended
and smooth; it will begin to thicken.

Pour into the crust and bake for 15 minutes, until
just set. Cool on a wire rack, then refrigerate for
at least two hours. Meanwhile, beat the cream
with the icing sugar until softly stiff; mound on
the chilled pie and serve, garnished with a few
extra slices of Key lime, if you like.

Makes 1 pie; serves about 8.

Originally published in ParentsCanada magazine, July 2013.

a man carrying two children

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