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Exploring, creating, & reflecting one day at a time

This is probably my favorite, simplest recipe of all time.

Key lime pie, or pie of any sort, can sound like a daunting task to make. In some cases, it kind of is, as with the apple pie I made recently. This pie, however, contains only 6-9 ingredients (depending on how you look at it/prepare it), but tastes like it was made with a whole lot more.

I don’t really remember how I stumbled across the recipe, but it’s from Joe’s Stone Crab (which is apparently a restaurant in Florida).

The hardest part of setting out to make this pie is really a choice–to use real key limes or not? Key limes, as I have recently found few people know, are a type of lime and have a diameter just slightly larger than that of a quarter. This means the 2/3 cup lime juice and the 1.5 teaspoons of zest you need for this recipe aren’t easily acquired from the tiny Florida natives.

Luckily, Brandt helped out, and as I explained to him as he painstakingly squeezed the juices out of around 20 key limes, this pie is a must-bake for things like pot lucks or family/friend visits, etc. You can feel less bad about how simple the recipe actually is if you choose to use real key limes and not the store bought juice, but I wouldn’t judge you if you chose the latter because it really does save a lot of time.

The other big(ish) decision you have to make is regarding the crust. I chose to take the easy way out today and bought a ready-made graham cracker crust, because, to be honest, all graham cracker crusts really taste the same to me. You could, however, take the time to buy a package of graham crackers and crush them up with butter and bake the crust before filling it, but I just really didn’t want to today.

Finally, the last choice you could make (although I have never entertained this idea myself because I love the taste of homemade whipped cream so much better than premade) is whether or not you want to make your own whipped cream to top the pie. In the end. this dessert could take you as little as 10 minutes prep and 10 minutes baking, if you took all the short cuts. And it would still probably be pretty delicious.


From Joe’s Stone Crab


  • 1 ready-made graham cracker crust
  • 3 egg yolks
  • 1.5 tsp lime zest
  • 2/3 c. lime juice
  • 1 14 oz. can of sweetened condensed milk
  • 1 c. whipping cream
  • 1 tbsp. powdered sugar


  1. Beat the egg yolks and zest with an electric mixer until light and fluffy, about 5 minutes.
  2. Slowly add the condensed milk and continue beating for another 3-4 minutes.
  3. Turn the mixer down to a lower speed and add the lime juice, mixing just until incorporated.
  4. Pour mixture into pie crust and bake at 350 degrees for 10 minutes, or until filling is set.
  5. Cool pie and place in fridge. Beat whipped cream with powdered sugar and cover pie with whipped cream mixture.
  6. Serve chilled.

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