Miss Mary Bobo's Key Lime Pie

Lime Filling Ingredients:

  • 4 tsp grated lime zest
  • 1/2 cup strained lime juice
  • 4 large egg yolks
  • 1 (14 oz.) can sweetened condensed milk

Graham Cracker Crust Ingredients:

  • 11 full graham crackers, processed to fine crumbs
  • 3 Tbsp granulated sugar
  • 5 Tbsp unsalted butter, melted

Whipped Cream Topping Ingredients:

  • 3/4 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 lime, sliced paper-thin and dipped in sugar


Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in sweetened condensed milk, then juice; set aside at room temperature to thicken.

For the crust, adjust oven rack to center position and heat oven to 325° F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well-blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes.

Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.

Return pie to wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.

For the whipped cream: up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 Tbsp at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

Makes 4

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