Andrew Zimmern's Key Lime Pie


You can make this pie ahead and refrigerate for up to 3 days, and garnish with fresh Key lime slices for an enticing presentation.

Andrew Zimmern's Key Lime Pie
Photo: © Madeleine Hill
Active Time:
45 mins
Total Time:
7 hrs
1 10-inch pie

If Key limes aren't available, try swapping in another tart citrus fruit, says Andrew Zimmern. "Remember that the sweetened condensed milk is very sweet," he says.



  • 1 1/2 cups graham cracker crumbs (8 ounces)

  • 1/4 cup packed light brown sugar

  • Pinch of kosher salt

  • 6 tablespoons unsalted butter, melted


  • 8 large egg yolks

  • Two 14-ounce cans sweetened condensed milk

  • 1 1/4 cups fresh Key lime juice

  • Pinch of kosher salt

  • Unsweetened whipped cream, for serving

  • Key lime slices, for garnish (optional)


Make the crust

  1. Preheat the oven to 350°F. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.

Make the filling

  1. In a bowl, whisk egg yolks with the condensed milk, lime juice and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325°F. Bake the pie for 20 to 25 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

  2. Mound the whipped cream decoratively on the pie and garnish with Key lime slices. Cut into wedges and serve, passing additional unsweetened whipped cream at the table.

Make ahead

The pie can be refrigerated for up to 3 days.

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