Key Lime Pie

December 21, 2012 by Kari Karch

Looking for a great pie recipe? Chef Kari Karch tells the authentic way to make America’s favorite, The Key Lime Pie!


preparation time
20 mins

cook time




2 Sleeves of Graham Crackers

4 tablespoons Granulated Sugar

2 Sticks of Melted Butter

0.25 teaspoons Sea Salt

4 Egg Yolks

1 Can (14 ounces) condensed milk

0.67 Cup fresh Key lime juice

1 Lime, grated zest

1 Cup heavy or whipping cream , chilled

2 tablespoons Confectioners' sugar

1 teaspoons Vanilla Extract


To make graham cracker crust:

Preheat the oven to 325. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10minutes. Remove from the oven and allow the crust to cool.

To make the filing:

While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make the topping:

Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spreadthe whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.