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Key Lime Pie

Tangy pie with delicious flavor of key limes in a graham cracker crust.

For the crust:
  • 1 1/2 cups Graham cracker crumbs
  • 2 tablespoons Domino® Golden Sugar
  • 1/8 teaspoon Salt
  • 1 stick Unsalted butter, melted
For the filling:
  • 2 cans (14 ounces) Sweetened condensed milk
  • 3/4 cup Key lime juice
  • 1 tablespoon Key lime zest
For the whipped cream:
  • 1 cup Heavy whipping cream
  • 1 1/2 tablespoons Domino® Golden Sugar
  • 1 teaspoon Pure vanilla extract
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Prep Time : 25 minutes / Cook Time : 3 hours and 10 minutes / Yields: 1 pie

Step 1

Preheat oven to 350°F.

Step 2

Place graham cracker crumbs in a bowl and mix with sugar, salt, and melted butter. Press the mixture into a 9-inch pie plate. Make sure the mixture is even throughout the pie plate. Bake in the oven for 10 minutes. Remove from the oven and set aside.

Step 3

In the meantime, in a bowl mix sweetened condensed milk, key lime juice, and key lime zest. Pour the mixture into the baked crust. Refrigerate for at least 3 hours. 

Step 4

Before serving, prepare whipped cream by adding cream, sugar, and vanilla in a metal bowl of a stand mixer. Whip the mixture starting on low speed and gradually raise the speed to medium high until cream forms medium to stiff peaks. Place cream in a pastry bag fitted with a star tip. Decorate pie with cream and decorate with lime slices. Serve.

Chef's Tip
  • If you cannot find key limes, you can use Persian limes for the pie, just add an additional ¼ cup of lime juice to the condensed milk mixture.
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