The Ultimate Key Lime Pie

The Ultimate Key Lime Pie
Danielle Atkins
  • Yield: 8 servings


1cup Honey Graham Crackers
1cup Honey Nut Cheerios
7ounces salted sweet cream butter
1/4cup light brown sugar
1/4teaspoon cardamom
6large egg yolks
1/2pint softened vanilla bean ice cream
14ounces can sweetened condensed milk
1/2cup Key Lime juice


For the Crust:

  1. Place Graham Crackers in a large plastic bag and roll with rolling pin until finely crushed. Pour into a medium bowl. Repeat method for Honey Nut Cheerios and add to bowl. The Ultimate Key Lime Pie |
  2. Add brown sugar and cardamon to the cereal mix. Slowly stir in melted butter and hand mix until even consistency is obtained.
  3. Press mixture into 9-inch pie pan working from center of pan to outer edge. Refrigerate 30 minutes.

For the Filling:

  1. Preheat oven to 350F.
  2. Place egg yolks in a medium bowl and mix with an electric mixer or whisk for one minute. Slowly add sweetened condensed milk and mix for six minutes more. The Ultimate Key Lime Pie |
  3. Add ice cream and continue mixing until smooth. Add Key Lime juice. Pour filling into prepared pie shell. Bake for for 12 minutes.
  4. Place pie on a cooling rack in the freezer for at least one hour. Remove 20 minutes prior to serving. Add whipped cream and garnish before serving. The Ultimate Key Lime Pie |

For more Key lime pie recipes from David Sloan, see The Ultimate Key Lime Pie Cookbook.