A Sweet Ending: Key Lime Pie with Whipped Cream and Graham Cracker Crust

Key Lime Pie—one of my favorites! Classically simple, yet so refreshing for the sizzling summer months. Not to mention, this is a classic crowd pleaser! With only a few ingredients and only a mixing bowl, this recipe will be prepared on a constant rotation in your household. Give yourself some time, though, to thoroughly let the pie cool—there’s nothing worse than a warm key lime pie.


For the crust…

12 Graham Crackers
4 Tablespoons of melted butter
¼ cup of sugar

For the filling…
1 can sweetened, condensed milk
3 egg yolks
½ cup of key lime juice (**be sure to use key lime juice and not regular lime juice)

For the topping…
1 pint of whipping cream
¼ cup of sugar 


  1. For the crust, begin by pulverizing graham crackers in a food processor until fine crumbs form. Dump into a pie plate and add melted butter and sugar. Mix together with a fork, then firmly press onto the bottom and sides of a pie plate.
  2. Bake at 350 degrees for 8 minutes. Set aside.
  3. For the filling, whisk together sweetened, condensed milk, egg yolks and key lime juice. Pour into your baked pie crust.
  4. Bake at 350° for 12 minutes.
  5. While the pie bakes, make topping by combining whipping cream and sugar in a mixing bowl. Mix with a standing or hand-held mixer until stiff peaks form.
  6. Place topping on top of pie and refrigerate for 2 hours before serving chilled.



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