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Key Lime Pie

We 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. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    4 servings


  • 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 large egg yolks, room temperature, beaten
  • 2 tablespoons Key lime juice
  • 1 teaspoon butter
  • 1/2 teaspoon grated lime zest
  • Whipped cream, optional
  • Optional: Thinly sliced Key limes and additional grated lime zest


  • 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, if desired, food coloring. 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, 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 zest.
  • Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 321 calories, 13g fat (7g saturated fat), 132mg cholesterol, 259mg sodium, 49g carbohydrate (33g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Andrew
    Nov 17, 2019

    I made it EXACTLY as the recipe shows. It came out Awesome! I will be saving this recipe, fo sha

  • jackie08
    Jun 22, 2019

    No comment left

  • dale.zimmerman
    Jul 15, 2018

    This was easy to make and tasted awesome

  • bearable
    Nov 20, 2012

    I made it as is, then tasted it and it lacked that amazing lime lavor of other recipes. I upped the key lime juice to 3 tbsp. and it still lacked that lime flavor of other recipes. I am leary of adding too much juice so maybe when it's not going on the thanksgiving table I will play around with the recipe some more. I really liked that this recipe doesn't call for any milk product, as we are lactose intolerant.

  • neeseb
    May 24, 2012

    Very easy straightforward instructions, nice flavor but I did increase the juice and zest because we like very tart desserts.

  • vforveronica
    Apr 3, 2010

    No comment left

  • nancyhill
    Mar 7, 2010

    No comment left

  • staci
    Feb 15, 2007

    No comment left