Key Lime Pie

Oct 26, 2025

Key Lime Pie

Dessert

Made 4x Time ~60 minutes + 1 day chilling Servings 12

Original Recipe

Adam Ragusea - Key lime pie with graham cracker crust

Ingredients

Crust

1 and a half packs of graham crackers from a standard HoneyMaid box (200 grams or half a 14.4oz box) 1/2 cup brown sugar 1 stick of butter, melted 1/2 teaspoon of cinnamon 1/2 teaspoon of salt

Filling Ingredients

2 cans of sweetened condensed milk (14oz) 1 cup of key lime juice 6 egg yolks

Topping Ingredients

1 cup of whipped cream 1/4 cup of powdered sugar 1/2 teaspoon of vanilla extract

Steps

Melt the butter SLOWLY in the microwave. 5 second bursts on low power and constantly take out to stir. Otherwise it WILL explode.
Crush the graham crackers into crumbs. I use a food processor, but you can also put them in a bag and crush them with a rolling pin.
Mix the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. Then add the melted butter and mix until it is all combined.
Press the mixture into a 9 inch pie pan and bake at 325 degrees for 10 minutes. Let it cool completely before adding the filling.
In a separate bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth.
Pour the filling into the cooled crust and bake at 325 degrees for ~30 minutes. The filling should be set but still slightly jiggly in the center.
Let the pie cool to room temperature, then refrigerate for at least 1 day before serving.

Notes

This recipe follows Adam Ragusea’s recipe with more specific measurements to my taste.
I’m a big fan of strong flavors in the pie so this is a lot of lime juice in the filling, lots of salt in the crust, and a lot of sugar in the topping. Adjust to your taste.