Tangy and creamy key lime pie


This traditional American pie has crushed cookies crust. The filling is very creamy with a pungent lime flavor and a texture that resembles almost a very light and fluffy cheesecake. Refreshing, tangy and delicious it is an as excellent summer dessert.

Tangy and creamy key lime pie
Preparation time
Cooking time
Waiting time 1h


For 4 Person(s)


  • 120 g cookies (I used digestive cookies)
  • 45 g melted butter
  • 1 cup evaporated milk (unsweetened condensed milk)
  • 4 egg yolks
  • 3 lime (only the juice)
  • 2 lime (only the zest)
  • 2 tbsp honey
  • 2 tbsp brown sugar

Tangy and creamy key lime pie Directions

  1. Place your cookies in a plastic bag. Seal it then roll a rolling pin over the cookies, crumbling them until they become like sand (or you can crumble your cookies in a blender). Melt your butter, add it to the cookies and stir.

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  2. Transfer the mix into a small round baking pan (cover the bottom with parchment paper ) and using the back of a spoon cover the bottom of the pan evenly with the crumb mix.
  3. Bake the cookie base in a preheated static oven at 190 °C for about 10 minutes. Remove the pan from the oven and allow to cool down while you prepare the filling.

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  4. Whisk condensed milk, egg yolks, lime juice, lime zest, honey and sugar.

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  5. Pour the mixture over the cookie base and cook in a preheated static oven at 170  °C for about 15 - 18 minutes. Remove the pan from the oven let it cool at room temperature and then let it rest in the refrigerator for at least 1 hour or in the freezer for 15 minutes before serving.

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  6. Serve with whipped cream or with a a topping of your liking.

    lot of love. B.

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Nutrition facts

Per Serving


Thursday, 23 February 2017
i love key lime pie. this one is pretty easy to make. thank you - bulam

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