Key Lime Pie from the Beachwalk Cafe

Kitchen Tested
  • Yield 8 servings

The Beach Walk Cafe, in Destin, Fla., serves this creamy Key Lime Pie.

Key Lime Pie
Mark Boughton/styling: Teresa Blackburn

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


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



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