Key Lime Pie

By: Meghan McGarry

  • Yield:

    1 9-inch pie (12 Servings)


2 cups gingersnap cookie crumbs
6 tablespoons unsalted butter, melted
14 ounces sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
Zest of 1 lime


  1. Preheat oven to 350°F.
  2. Mix gingersnap cookie crumbs with melted butter and press into 9-inch pie dish.
  3. Bake crust for 8 minutes. Set aside to cool.
  4. In medium sized mixing bowl, whisk together sweetened condensed milk, egg yolks, key lime juice and lime zest until smooth.
  5. Pour into prepared pie crust and bake for 15 minutes.
  6. Once pie has cooled, refrigerate till ready to serve. Garnish with whipped cream and fresh berries.