Friday, February 7, 2020

Key Lime Pie from Vicki Delany

Everyone’s favourite! I know other cooks have given you recipes for key lime pie in the past, but this is the one I particularly like. 

And you can never have too many recipes for a good thing!



1 1/4 cups (310 ml) graham cracker crumbs
1/4 cup (60 ml) unsalted butter, melted
2 tablespoons (30 ml) sugar

1 cup (250 ml) lime or key lime juice *
2 tablespoons (30 ml) cornstach
1 can 300 ml sweetened condensed milk  
Grated zest of 1 lime or Grated zest of 6 key limes
2 tablespoons (30 ml) 35% cream
2 eggs

I find one cup of lime juice too hard to squeeze out of real limes, so I used the bottled stuff

Whipped Cream

1 3/4 cups (430 ml) 35% cream
1/4 cup (60 ml) icing sugar 
Grated zest of 1 lime (optional)

Bottom of Form



With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside.


In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.

Whipped Cream

In a bowl, beat all the ingredients with an electric mixer until stiff peaks form.

Garnish the pie with the whipped cream. 

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  1. I love key lime pie because it's a little sweet and a little tart and so flavorful. And who doesn't like Graham cracker crust? Thanks for sharing your recipe, Vicki!

  2. Tasty stuff.
    Finely chopped nuts, like pecans, are a great addition to the crust.

  3. I love this! One of my favorite pies.

  4. Thanks, Vicki. Key lime pie is a treat. I enjoy trying different recipes and agree with Libby about nuts in the crust.

  5. Thus recipe sounds delicious. I want to make it soon.