Kara’s Key Lime Pie

Key Lime pie is a family favourite, and is deliciously refreshing in the summer.

You can either hand squeeze the key lime juice, or use a juicer (which my Mom does for me – it’s a deal – she juices, I make pies!).


  • 1 1/4 cups of graham-cracker crumbs
  • 4 tablespoons of unsalted butter or margarine, melted
  • 3 tablespoons of granulated sugar
  • pinch of kosher salt
  • 300ml can of low fat sweetened condensed milk
  • 4 large egg yolks (freeze whites for other use)
  • 1/2 cup of key lime juice (they sell key limes in bags next to the limes/lemons at the grocery store – they are smaller that regular limes)
  • 1 tablespoon of key lime zest (approx)
  • light whipped cream for topping, optional
  • Raspberry to top, optional


  1. Pre-heat oven to 375 degrees
  2. Combine graham crumbs, unsalted butter/margarine, sugar and salt and press into an 8 inch tart pan with a removable bottom (first photo below).
  3. Bake for 10-12 minutes until lightly browned, then let cool completely.
  4. In a large bowl mix condensed milk, egg yolks, key lime juice and zest until smooth. Pour into the cooled crust (second photo below).
  5. Heat oven to 325 degrees and bake pie for 15-17 minutes until the centre is set.
  6. Remove pie from oven and let cool, then move to fridge to chill (slice of baked and chilled pie shown below).
  7. Serve with whipped cream and a raspberry if desired (as pictured above).


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