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Key Lime Pie

 Key Lime Pie
Our Test Kitchen created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find key lime juice, regular lime juice works just fine.
4 ServingsPrep: 30 min. + chilling


  • 2/3 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon plus 1-1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 drop green food coloring, optional
  • 2 egg yolks, beaten
  • 2 tablespoons key lime juice
  • 1 teaspoon butter
  • 1/2 teaspoon grated lime peel
  • Whipped cream, optional


  • In a small bowl, combine cracker crumbs and sugar; stir in butter.
  • Press onto the bottom and up the sides of a 7-in. pie plate coated
  • with cooking spray. Bake at 325° for 8-10 minutes or until
  • lightly browned. Cool on a wire rack.
  • In a small saucepan, combine the sugar, flour, cornstarch and salt;
  • gradually stir in water and food coloring if desired. Cook and stir
  • over medium heat until thickened. Remove from the heat. Stir a small
  • amount of hot filling into egg yolks; return all to the pan,

2 of 2

Key Lime Pie (continued)

Directions (continued)

  • stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
  • longer. Remove from the heat. Gently stir in lime juice, butter and
  • lime peel.
  • Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours.
  • Garnish with whipped cream if desired. Refrigerate leftovers. Yield:
  • 4 servings.
Nutritional Facts: 1 piece (calculated without whipped cream) equals 321 calories, 13 g fat (7 g saturated fat), 132 mg cholesterol, 259 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.