Martha Stewart Key Lime Pie Recipe

This silky, tart Martha Stewart Key Lime Pie Recipe is made with fresh egg yolks, sweetened condensed milk, and a buttery graham cracker crust, and is ready in about 3 hours total. The hero moment happens when you slice into the chilled pie, revealing a perfectly set, pale yellow custard that holds its shape beautifully. I love how the sharp acidity of the limes balances the rich, sugary filling.

Why This Classic Works

I realized that the secret to this pie isn’t just the specific type of limes, but the gentle two-stage baking process. My first attempt at a similar custard failed because I baked it too hot, causing the filling to crack; Martha’s method of lowering the oven to 325°F ensures the egg yolks set into a smooth, creamy consistency without scrambling.

Using only egg yolks rather than whole eggs creates a denser, more luxurious texture that feels almost like a cheesecake. It was a surprise to see how such a simple filling—just four ingredients—could transform into something so sophisticated simply by letting it chill properly.

Martha Stewart Key Lime Pie Recipe Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 11 whole crackers)
• 6 tablespoons unsalted butter, melted and cooled
• 3 tablespoons granulated sugar

For the Filling:

• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1/2 cup fresh Key lime juice (or bottled Key lime juice)
• 1 tablespoon grated Key lime zest

For the Topping:

• 1 1/2 cups heavy cream, chilled
• 2 tablespoons granulated sugar

How To Make Martha Stewart Key Lime Pie Recipe

1. Prepare the Crust: Preheat your oven to 375°F (190°C). In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter, stirring until the mixture resembles wet sand.
2. Bake the Crust: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 12 minutes until lightly browned, then remove and let it cool completely on a wire rack.
3. Make the Filling: Lower the oven temperature to 325°F (165°C). In a large bowl, gently whisk together the sweetened condensed milk, egg yolks, Key lime juice, and lime zest until fully blended and smooth.
4. Bake the Pie: Pour the filling into the cooled crust and return it to the oven. Bake for 15 to 17 minutes, or until the center is set but still jiggles slightly when the pan is nudged.
5. Chill the Pie: Allow the pie to cool completely on a wire rack, then refrigerate it for at least 3 hours until it is thoroughly cold and firm.
6. Top and Serve: Just before serving, whisk the heavy cream and 2 tablespoons of sugar until soft peaks form. Spoon the whipped cream over the pie and garnish with extra zest.

Recipe Tips

• Juice Selection: If you can’t find fresh Key limes, use a high-quality bottled Key lime juice like Nellie & Joe’s; regular Persian lime juice is too acidic and lacks the correct floral aroma.
• Cool the Crust: Do not skip the step of cooling the crust completely before adding the filling, otherwise the bottom layer may become soggy or mix with the custard.
• Visual Doneness: The filling should not be brown on top; pull it from the oven while the center still wobbles like gelatin, as it will firm up significantly in the fridge.
• Zest First: Always zest your tiny Key limes before squeezing them, as it is nearly impossible to grate the skin once they have been cut and juiced.

What To Serve With Key Lime Pie

This rich dessert pairs beautifully with a cup of black coffee or unsweetened iced tea to cut through the sweetness of the condensed milk. For a summer dinner party, serve it after a light seafood meal like grilled shrimp or fish tacos, as the citrus notes provide a refreshing finish.

How To Store

Store the pie loosely covered with plastic wrap or in a pie carrier in the refrigerator for up to 3 days. You can freeze the baked pie (without whipped cream) for up to 2 months; just thaw it in the fridge overnight before serving.

FAQs

• Can I use regular limes instead of Key limes?
  Yes, but the flavor will be sharper and less aromatic. If you use regular Persian limes, try mixing in a little lemon juice to balance the acidity closer to that of a Key lime.
• Why did my filling crack?
  Cracks usually happen if the pie was baked at too high a temperature or left in the oven too long. Ensure you lower the oven to 325°F and remove the pie while it still jiggles.
• Do I need to bake the crust first?
  Yes, par-baking the graham cracker crust sets the structure so it stays crunchy under the moist filling. Without this step, the crust would likely crumble apart when sliced.

Nutrition

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 165mg
• Sodium: 190mg
• Total Carbohydrate: 48g
• Protein: 7g

Try More Recipes:

• Martha Stewart Whoopie Pies Recipe
• Martha Stewart Lemon Cake Recipe
• Martha Stewart Jelly Roll Cake Recipe