Katie Stew

A rich, simmering blend of my favorite things

Key Lime Pie


I love key lime pie. Or more accurately, I love lime pie. If you can’t get key limes, don’t let that stop you from enjoying a creamy, tart, delicious pie this summer.

I first found the recipe for this pie somewhere online years and years ago when I was still in college. At the time, I was kind of addicted to those frozen Edward’s Key Lime Pies. Do you know what I’m talking about? Those are so delicious. Anyways, I was on a budget and feeling adventurous, so I decided to try making my own. Once I did, I couldn’t believe how easy it was and so I proceeded to make them all the time. My frozen pie phase was put on hold.

To be honest, most of the time when I make the pie, it is with store bought graham cracker crusts, which are just fine by the way. But when I made this last week, I decided to step it up a notch and make my own crust. It was surprisingly easy to do and did taste significantly better than the store bought stuff. I think it is the salt that makes all the difference. I like the salty addition to all this sweet and tangy. So, I think I’m sold and will not be buying the store bought crust anymore, but I wouldn’t judge if you do.


I started eating it before I took any pictures, hence the missing piece. It was worth it.

It had been a long time since I made this pie. I found the recipe written on a notecard in the recipe box that my grandmother gave me. That recipe box is one of my favorite possessions. It is fun to find the recipes that I added to the collection back when I was first living on my own and learning to cook for myself. I had forgotten what a staple this pie was and I am happy that I have rediscovered it.

Give it a go sometime this summer. It is simple, tangy and delicious. It is good on its own and maybe even better with some whipped cream on top.

Martha Stewart’s Graham Cracker Crust

  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt

Crust Directions

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined. If you do not have a food processor, put graham crackers into a plastic bag and smash them with a rolling pin until fine. Then mix with other ingredients in a large bowl.
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

Lime Filling:

  • 5 Egg yolks
  • 1/2 cup fresh Lime Juice
  • 1 can sweetened condensed milk
  • zest of one lime

Combine yolk, milk, juice and zest in a medium bowl. Mix until combined. Pour into graham cracker crust. Bake at 375 degrees for 15 minutes, or until center of pie is set. Chill and serve.




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