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You need to head to Florida for your favorite Key Lime Pie, you can bake it in the comfort of your own home!

Key Lime Pie

Yield: 1 9-inch pie, 10-12 fantastic servings


Allergies will vary depending on if you make homemade graham crackers or which brand of store bought graham crackers you use.


  • 9 oz graham cracker crumbs (store bought or homemade)
  • 2.75 oz sugar
  • 4 oz butter, melted


  • 8 yolks
  • 28 oz sweetened condensed milk
  • Zest from 2 limes
  • 8 oz lime juice (I use the fresh juice from the 2 limes I zested + then top it off with Nellie’s Key Lime Juice)

Toppings (optional)

  • 8 oz heavy cream, whipped w/ 2 oz powdered sugar
  • QS coconut flakes
  • QS lime zest


Preheat oven to 350°F.  Line a 9-inch springform pan with parchment and coat with cooking spray.

  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Fold with spatula to combine.*
  2. Press mixture into prepared pan and bake for 5 minutes. Let cool completely while making filling.
  3. Whisk together yolks and condensed milk in a large bowl until well combined.
  4. Add lime juice and zest, whisk to combine.
  5. Pour filling over cooled crust and bake for approximately 10 minutes or until filling is just set. The cake may wobble as a whole but the center itself should not look jiggly. Do not over bake – the pie will lose its creamy texture.
  6. Remove from oven and let cool to room temperature.  Then cover pie and let cool in refrigerator overnight to finish setting.
  7. The next day, remove pie from pan and decorate with fresh whipped cream, coconut flakes, and lime zest.

*If making homemade graham crackers from Lick The Bowl, I suggest making them a day ahead of time.  It just makes life a little easier.