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Key Lime Pie

Key Lime Pie


  • 35 crisp ginger snap cookies
  • 1/4 cup sugar
  • Zest of 3 Key Limes(about 1 Tablespoon)
  • 5 Tablespoons butter, melted
  • 3 large eggs
  • 1 can (14 oz.) sweetened condensed milk
  • 3/4 cup Key Lime juice(about 18 Key Limes)
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F.
  2. Combine cookies, sugar and zest in food processor bowl.
  3. Pulse mixture until fine crumbs. Slowly add butter through feed tube and pulse until combined.
  4. Press crumbs into bottom and side of a 9-inch pie plate. 
  5. Bake 10 minutes. Cool on wire rack while preparing the filling.
  6. Beat eggs until well blended and pale yellow.
  7. Stir in sweetened condensed milk, juice and sour cream. Beat until well blended.
  8. Pour into cooled pie crust.
  9. Bake 20 to 22 minutes or until set. Cool on wire rack for 1 hour and refrigerate for several hours or overnight.
  10. Add heavy cream, sugar and vanilla extract to a large bowl. Beat until soft peaks form.
  11. Pipe whipped cream over top of pie. Garnish with Key Lime zest, if desired.

Serves: 8-10

TEST KITCHEN TIP: Substitute half lemon juice and half lime juice for the Key Lime juice.

Course: Desserts

Prep Time: 10 - 20 minutes

Cook Time:

Recommended Products: Food Processors

Key Lime Pie nutritional information
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