Key Lime Pie

February 27, 2012

Hey, everyone! Hope you had a wonderful weekend and thank you so much for awesome feedback on last Friday’s post. It was so refreshing to hear that I’m not the only one who struggles with feeling the pressure to do things perfectly. Sometimes we just need one another to remember how normal (or crazy!) we all truly are.

Moving on to lighter, but still important, matters, like pie. When we were in Salt Lake City a couple weeks back, we enjoyed an amazing meal. One of those lengthy eating experiences where you order appetizers, salads, entrees and desserts. Call me crazy, but I don’t usually get all that excited about desserts at restaurants. Unless the restaurant is known for something specific, I find restaurant desserts to be overrated and overpriced.

But our dessert that night was different. Our server brought out the most amazing slice of key lime pie I’ve ever tasted. In fact, I forgot that I ever even liked key lime pie until a week and a half ago. Now, I feel quite differently. Something about the smooth simplicity, cutting tang of the limes and the almost-frozen chilled temperature was to die for.

When I searched the internet for the perfect recipe to recreate my experience at home, I knew it needed to be simple and classic. Naturally, I went to Gourmet, still my first true magazine love, for the recipe. Simply put, Gourmet never steers me wrong.

Why have I never made key lime pie before? (If you haven’t made it before, either, you should be asking yourself the same question) It’s ultra-simple, quick to pull together, and killer-good. Oh, and in other news, we’ve got over half a pie left. Someone help me before I eat it all myself!

Key Lime Pie
Recipe from Gourmet magazine, 2003
*5 tablespoons butter, melted
*1 1/4 cups graham cracker crumbs
*2 tablespoons sugar

*1 (14-ounce) can sweetened condensed milk
*1/2 cup key lime juice (or, if you can’t find key lime juice sub freshly squeezed non-key lime juice)
*4 egg yolks

*Preheat oven to 350Ā°F.
*In a small bowl, combine the butter, graham cracker crumbs and sugar. Stir until well combined. Press mixture into the bottom and up the sides of one 9″ pie plate. Bake for 10 minutes.
*Meanwhile, in a second bowl, combine the sweetened condensed milk, lime juice and egg yolks. Stir until well combined. Pour mixture into baked pie crust and bake for 15 minutes. Remove from oven and cool on wire rack.
*Once pie is cooled, place in the fridge and refrigerate for at least 8 hours. Cut into slices to serve. Makes 8 servings

Happy Baking!


  • Reply Liz @ Tip Top Shape February 27, 2012 at 3:12 am

    Love Key Lime pie! Great recipe!

  • Reply Amber @ Bring In-the-Pink February 27, 2012 at 4:13 am

    Jake would LOVE this. I’ll have to give it a try!

  • Reply Urban Wife February 27, 2012 at 2:45 pm

    KLP is my all-time favorite!

  • Reply Kristin February 27, 2012 at 4:41 pm

    I’ve never had it, but this makes me want to make it! It looks so easy.

    • Reply MadisonMayberry March 2, 2012 at 2:16 pm

      Kristin – it’s SO easy! So much so that I will be making it more often considering my hubby practically ate the entire pie last week.

  • Reply Rachel @ The Avid Appetite February 27, 2012 at 7:19 pm

    Ah key lime pie so makes me long for warm summer days and evenings on the terrace or by a camp fire! It’s so refreshing and summery šŸ™‚ Looks fantastic.

  • Reply jennifurla February 27, 2012 at 7:21 pm

    I always order Key Lime Pie for dessert, such a perfect palate cleanser and It never makes me feel overly full.

    • Reply MadisonMayberry March 2, 2012 at 2:15 pm

      So true! Even though it probably has just as many calories as other deserts, something about the tart citrus makes it seem lighter and healthier. šŸ™‚

  • Reply Marisa February 27, 2012 at 7:22 pm

    I LOVE Key Lime Pie, and can’t wait to try this!

  • Reply dani_the_girl23 February 27, 2012 at 8:56 pm

    I absolutely LOVE Key Lime Pie! I’ve got a bottle of Nellie and Joe’s Famous Key West Lime Juice, brought all the way to Scotland as part of a wedding present from my aunt and uncle who live in Florida. You’re right, it’s unbelieveably easy to make and so divinely delicious. I serve mine with fresh raspberries or macerated strawberries.

  • Reply Chelsy Ethridge February 28, 2012 at 12:51 am

    Key Lime Pie is my favorite! I could eat the crust all by itself. So buttery, perfectly crispy, and o how i love graham crackers!

  • Reply Wanda in Edmonton February 28, 2012 at 2:05 am

    Gourmet Magazine never leads me wrong, either – nor do your recipe choices, Madison. I am so glad we can access the archives online.

    Key lime pie is my all time fav dessert. Years ago, in another life, one that was lived on the East Coast, I had a place in Sarasota, FL. Every year my friends and I would search “THE BEST” KLP on the Gulf Coast. We tasted our way through some delicious ones. And your timing is perfect. I just had a conversation yesterday with one of those friends and we were wondering why don;t we try to make one of those pies ourselves. I can hardly wait to test this recipe out.

    • Reply MadisonMayberry March 2, 2012 at 2:14 pm

      Wanda, what a fun story! I love the idea of hunting down the best key lime pie! And I do hope you make this recipe. It’s so ultra simple and my family loved it!

  • Reply Leslie in Vancouver March 5, 2012 at 1:18 am

    I just made this following your recipe, and success! So excited to try it after it cools down. I added coconut to the graham cracker crust and key lime zest to the filling. Thank you for the inspiration, and the beautiful photos. šŸ™‚

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