Little known fact - you don't need key limes to make key lime pie. In fact, if they're not readily available, regular limes work better in my opinion. They're easier to zest and juice, and unless you're some kind of nuanced-palette expert, you won't be able to tell the difference.

Key Lime Pie via Hunt & Harvest

I'm sick of winter. And even though it's currently an icy mix of snow and sleet out there, I feel at least three times better knowing this pie is in the fridge. Bonus - aside from the slightly laborious zesting/juicing, this guy is literally easy as pie.

Key Lime Pie via Hunt & Harvest

If you like whipped cream, definitely make it to finish this off with a bang. I personally could take it or leave it, so it's not worth it for me, and store-bought whipped topping gives me the willies - big time. If I were into pie toppings, I'd probably make Martha's recipe. Looks easy enough.


10 graham crackers, finely crushed

3 tablespoons sugar

1/4 teaspoon salt

7 tablespoons unsalted butter, melted

1 1/2 tablespoons lime zest

3 egg yolks

1 14-ounce can sweetened condensed milk

2/3 cup lime juice (about 4 normal limes)


  1. Preheat oven to 350 degrees. In a medium bowl, mix together graham cracker crumbs, sugar, salt and melted butter until combined. Pat into bottom and sides of 9-inch pie pan. Bake for 10 minutes until just slightly brown. Cool on wire wrack. Leave oven on.
  2. Zest limes until you have 1 1/2 tablespoons, then juice them into a glass measuring cup. Set aside.
  3. Using an electric mixer, beat together egg yolks and lime zest until thick, about 4 minutes. Add sweetened condensed milk and beat an additional 3 minutes. Whisk in lime juice until combined. 
  4. Pour mixture into prepared crust and bake for 10 minutes. Cool completely before cutting. Serve with whipped cream if desired.

Recipe: Smitten Kitchen

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