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Key Lime Pie

Key Lime Pie

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degree-icon Easy
time-icon 10 Minutes
time-icon 25 Minutes
time-icon 3 Hours
time-icon 16 servings
time-icon 1 Slice
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 25 Minutes
snow-icon 3 Hours
plate-icon 16 servings
dish-icon 1 Slice
diet-icon N/A

Recipe Box

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Graham Cracker Crust
  • ½ cup Magical Butter, melted
  • 2 cups Graham Cracker Crumbs
  • ¼ cup Sugar
  • ¼ teaspoon Sea Salt
Key Lime Custard
  • 3 cups Sweetened Condensed Milk
  • ¾ cup Key Lime Juice
  • 1½ tablespoons Grated Lime Zest
  • ½ cup Sour Cream

How To

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Graham Cracker Crust
  • Preheat your oven to 350°F.
  • Crumble graham crackers inside a sealed plastic bag, or use a food processor.
  • In a large mixing bowl, thoroughly combine the Magical Butter, melted, graham cracker crumbs, sugar, and salt.
  • Transfer the mixture into a 9-inch pie dish, and pat it down to make the crust. Gently mold and press the crust up the sides of the dish to the rim.
  • Bake the crust for 10 minutes or until very lightly browned.
  • Allow the crust to cool completely while preparing the custard.
Key Lime Custard
  • In a large bowl, thoroughly whisk all the custard ingredients together for 2 minutes or until thickened.
  • Pour and evenly spread the custard into the crust.
  • Bake the pie for 12-15 minutes. Look for tiny pinhole bubbles on top. Be sure to prevent the top from browning.
  • Allow the pie to cool for ½ hour at room temperature before refrigerating it for at least 2 hours. Chill it overnight or longer if desired.
  • Accent your Key Lime Pie with fresh lime zest, serve, and enjoy!