Bensonhurst Kitchen: Key Lime Pie

Because of the heat, most people don’t bake in the summertime- until now. The folks down in the Florida Keys have shown us the way.

Here’s a cool key lime pie recipe, using good old Brooklyn limes that can easily be found in any neighborhood grocery store, from my girlfriend Colleen. Just like the original, it can be made with very little baking time.

Colleen’s Key Lime Pie


1 1/2 cups of graham cracker crumbs
1/4 cup of white sugar
1/3 cup of butter, melted
4 teaspoons of lime zest
4 egg yolks
1/2 cup of fresh lime juice
1 can sweetened condensed milk


In a bowl, combine the graham cracker crumbs and sugar; add melted butter and blend well. Press into an ungreased 9 inch pie pan.
Bake crust at 375 degrees for 8 – 10 minutes or until the crust is lightly browned. Cool on a wire rack until it reaches room temperature before filling.


In a bowl whisk together the lime zest and egg yolks until it becomes tinted light green, this takes approximately 2 minutes.
Beat in milk, then lime juice and set aside at room temperature till it thickens, approximately 20-25 minutes.

Preheat oven to 325 degrees

Pour the lime filling into crust and spread evenly.

Bake for about 15 minutes, or until the center sets but still wiggles when shaken.

Remove from oven and allow to cool to room temperature before refrigerating. Refrigerate for at least three hours until well chilled.

TIP:  If you are short on time you can use a store bought graham cracker crust.

For an added treat top your key lime pie with whipped cream.