This is my Father In Law’s favourite dessert.  I made it for his birthday this year and was reminded of why I love it so much.  Key Lime Pie is sweet but tart, and all around refreshing.  Even after a heavy meal you’ve just got to have a slice!


For my Key Lime Pie Mega Cake I went all out and made a triple recipe of this pie!  You should check it out.  It was beyond decadent.


Where Do I Buy My Ingredients & Tools?

Simple bakes usually have a pretty simple shopping list, but if you're having trouble tracking down any of my supplies, you can find them all on my Parsel page right here


For Your Pie Crust!  

Ingredients & Tools You Will Need:

1 3/4 cups Chocolate Cookie Crumbs

1/4 cup Sugar

Pinch of Salt

6 Tablespoons Unsalted Butter, melted

9 1/2 or 10” Round or Fluted Tart Pan

Toss the chocolate cookie crumbs in a bowl with the sugar and salt.  Mix in your melted butter with your hands until combined.  

The mixture should hold its shape when you compress it within your fist.

Firmly press the crumb mixture up along the sides of your tart pan.  Add the rest of your mixture to the pan and press firmly into the bottom.  I like to use a small cake pan or a flat bottomed glass to create an even pie shell.



Bake the chocolate cookie crust at 350º for 15 minutes.  Allow the crust to cool before adding your filling.

I just want to mention that this tart tastes equally delicious with a graham cracker crust. Use the same measurements for both types of cookie crumbs.

For the Key Lime Filling!

Ingredients & Tools You Will Need:

1 can Condensed Milk, 300ml

5 Egg Yolks (reserve your whites)

3/4 cup Freshly Squeezed Key Lime Juice

2 Tablespoon Key Lime Zest



Microplane Zester

Small Sieve

Zest your limes before juicing until you have 2 tablespoons of zest. Smells amazing, right?


Juice your limes until you have 3/4 cup of juice.  Make sure to strain your juice through the sieve before measuring.  

You can also use regular limes if key limes are hard to find.  I can only find them in Toronto at a certain time of year.  They will just make your tart more tart. ;)

Whisk your condensed milk and yolks together.  Add the key lime juice and zest and whisk until combined.



Pour the filling into your baked tart shell and bake at 350º for 25 minutes.  Allow the tart to cool completely at room temperature.  Chill the tart for 3 hours before serving.  This is one of my favourite desserts to make because I always make it the night before. The cooler it is, the better it tastes. Especially on a hot day.


Meringue Topping!

Ingredients & Tools You Will Need:

5 Egg Whites

2/3 cup Sugar


Whisk your egg whites and sugar in the bowl of stand mixer placed over a pot of hot water.  You want to heat the mixture until the sugar dissolves and it feels hot on your fingertip. Not hot enough that your eggs start to cook.

Remove the bowl form the heat and place it onto your stand mixer with the whip attachment.  

Whip the egg white mixture on high speed until a stiff meringue forms.  Top your tart with a pile of meringue or pipe on a design.



You can brown the meringue in a 350º oven for 10 minutes, or until it turns golden brown.  You  can also brûlée it with a brûlée torch.  Either way, it's yummy.



If you prefer, you can top this tart with whipped cream.