Key Lime Pie from the Beachwalk Cafe

Key Lime Pie
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

Beat the egg yolks until they're thick and pale yellow (about 8 minutes), then the condensed milk for 7 minutes.


2cups graham crackers crumbs
3tablespoons dark brown sugar
1teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/16teaspoon salt
6tablespoons unsalted butter, melted
4large egg yolks, room temperature
Finely grated rind of 1 lime
1 (14-ounce) can sweetened condensed milk
1cup freshly squeezed lime juice
Whipped cream (optional)


  1. Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. (Crust will be thick.) Refrigerate 15 minutes.
  2. Preheat oven to 350F.
  3. Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 minutes. (The eggs should be pale yellow and fluffy.) Gradually add condensed milk and beat 7 minutes, or until fluffy. Reduce speed to low and slowly add lime juice, beating about 2 minutes. Pour filling into chilled pie shell.
  4. Bake about 12 minutes, until filling is set. Transfer to a wire rack to cool completely. Refrigerate 3 hours before serving. Top with whipped cream, if using, before serving.

Recipe courtesy of the Beach Walk Cafe in Destin, Fla.

Nutritional Info *per serving

  • Calories 385
  • Fat 17g
  • Cholesterol 145mg
  • Sodium 274mg
  • Carbohydrate 53g
  • Fiber 2g
  • Sugars 37g
  • Protein 7g