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Key Lime Pie

You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the...

You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the Florida Keys together, in our minds of course. Check out this key lime pie recipe featuring my very own, from scratch graham cracker crust.



Homemade Graham Crackers:

  • 3/4 cup (116g) all-purpose flour

  • 1.5 cup (211g) whole wheat flour

  • 1/4 cup (60g) brown sugar

  • 1/2 teaspoons (2g) fine sea salt

  • 1 teaspoon (4g) baking powder

  • 1.5 teaspoons (4g) ground cinnamon

  • 1 large whole egg

  • 3.5 tablespoons (50ml) whole milk

  • 1/4 cup (80g) honey

  • 3 tablespoons (42g) neutral-tasting oil

Graham Cracker Crust:

  • 2 cups (250g) crushed graham crackers

  • 1/3 cup (70g) brown sugar

  • 3/4 teaspoon (3g) teaspoon fine sea salt

  • 3/4 cup (168g) unsalted, melted butter

Key Lime Pie Filling Ingredients:

  • 4 egg yolks

  • 1 tablespoon (4g) fresh key lime zest, roughly chopped

  • 14 ounces (400g) sweetened condensed milk

  • 1/2 cup (120ml) key lime juice


Graham Cracker Crust Method:

  1. Start by mixing together all-purpose flour, whole wheat flour, brown sugar, fine sea salt, baking powder, and ground cinnamon. Mix together until thoroughly combined.

  2. Separately, crack 1 large egg in a medium-size bowl and whisk before adding whole milk, honey, and neutral-tasting oil.

  3. Once the egg mixture is completely mixed together, add it to the flour mixture and mix and knead together until a nice dough has formed. If the mixture is too dry add a splash of milk.

  4. Once the dough is smooth, wrap in plastic wrap and let rest in the fridge for 30 minutes to 1 hour.

  5. After 30 minutes to 1 hour, place the dough on a well-floured surface and roll it out to ⅛ inch thickness.

  6. Place on a baking sheet lined with parchment paper punching little holes into the dough using a fork before baking at 350°F for 15-20 minutes, or until dry and crisp.

  7. Let graham crackers sit on a wire rack until cool.

Pie Filling Method:

  1. In a medium-size bowl add 4 egg yolks and whisk in key lime zest that has been roughly chopped.

  2. Add sweetened condensed milk and whisk in key lime juice. Once thoroughly combined, cover with plastic wrap and let sit at room temperature while preparing the crust.

Pie Assembly Method:

  1. Place the graham crackers into a plastic bag and crush using a rolling pin until it is mostly fine crumbs.

  2. Place fine crumbs into a medium-size bowl along with brown sugar, fine sea salt and whisk together before adding melted unsalted butter mixing together until a wet sand mixture is reached.

  3. Press into a 9” pie mold evenly, using the bottom of a flat cup. Bake the crust at 350°F for 10 minutes. Set aside to cool completely.

  4. Once cooled, pour in the key lime pie filling and bake at 350°F 15-17 minutes or until set, but still slightly jiggly.

  5. Pull it out of the oven and let it cool most of the way, then place it in the fridge to let it cool completely, at least 3 hours but ideally overnight.

  6. After completely cooled, slice and serve with a dollop of whip cream and fresh grated key lime zest.

5 comentarios

Josh Hicks
Josh Hicks
14 may 2023

Something is way off for the crust ingredients here. I made it with the homemade graham crackers, and store bought, yet it keeps puffing up and leaks butter

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Yan Lek
Yan Lek
02 mar
Contestando a

Yes the amount of butter is too much. When I baked the crust it flopped on itself and pretty much turned to a puddle.

I managed to save it by crushing my leftover graham crackers I made and poured the mixture with it, restarted the pie crust process, but ended up wasting quite a bit in the process.

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Whisper Path
Whisper Path
24 sept 2021

Im working on making this both as the recipe states and a dairy free version for my kiddo who can’t have milk. But… hey Joshua in the sweetened condensed milk recipe (on the pumpkin pie page) calls for butter that isn’t used in the method or the video. What’s up? Mistype or missed step?

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James Johnson
James Johnson
03 sept 2021

I made this Key Lime pie and it was a blast.. yes, I cut a corner and got honey grahams, but meahhh.

it was so good and brought be back to a restaurant I worked at in the 90's where the owners were from Key West... yep that's right ... they would have limes delivered to the restaurant weekly. those were yummy, but my own by direction of Josh... was soooooooooo much better. even with the honey grahams...

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Alex Lee
Alex Lee
19 jun 2021

Hi Joshua! I have been a fan and a subscriber for 2 years now and I just love your content! Can’t wait to see more

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