Mile High Key Lime Pie

Share this on:Share on StumbleUponShare on YummlyPin on PinterestShare on FacebookTweet about this on TwitterEmail this to someonePrint this page

There isn’t much more that says spring/summer/warm weather to me than Key Lime Pie.



I want warm weather to be here so bad that I had to take it to the extreme.  A plain old Key Lime Pie was not going to cut the mustard.  I had to make it epic.




The first time I ever had Key Lime Pie was at the beach on a summer vacation, so it always reminds me of beach and summer.  I’m ready for both.




My uncle gave me this recipe several years ago and it makes two pies.  I decided that two pies were going to collide into one ginormous  beautiful blast of  Key West in my kitchen.




So I say adios to winter.  I open my arms, spin around like Julie Andrews on a mountain top, and say hello to spring. I missed you old friend.




And Old Man Winter?  I moon you, spit in your face, and flip you the bird.


Mile High Key Lime Pie


    For the crust
  • 2 cups of graham cracker crumbs
  • 3 tablespoons of sugar
  • 1 stick of butter, melted
    For the pie
  • 3 cans of condensed milk
  • 16 ounces sour cream
  • 1 cup key lime juice (I used Aunt Nellie)
  • 2/3 cup lemon juice
  • 5 egg yolks
  • 1 teaspoon vanilla bean paste
    For the topping
  • 2 cups heavy whipping cream
  • 4 tablespoons sugar
  • 2-3 keylimes


  1. Preheat oven to 350
  2. Mix graham crumbs, sugar, and melted butter in a bowl. Press to bottom and sides of a spring form pan.
  3. Add all pie ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low until combined
  4. Pour pie mix into prepared pan and bake for 45-50 minutes
  5. Cool completely and refrigerate uncovered at least 4 hours or overnight
  6. Add cream and sugar to the bowl of a stand mixer fitted with whisk attachment
  7. Whip on medium high until stiff peaks appear (6-8 minutes)
  8. Spread over top of pie and top with lime zest
Recipe Management Powered by Zip Recipes Plugin

Note: You can make two pies by dividing the batter between two prepared pie pans and reduce the baking time to 20-25 minutes.

Random Fact: I took this pie to a birthday party and my friends hid it to save for themselves, so that’s why there are no pictures of it sliced and the pictures are in a pie/cake carrier 🙂

Random Fact: You can buy pie/cake carriers at the Dollar Tree for (you guessed it) one dollar, so if you take it to a party you don’t have to worry about the return of your plate or carrier.

Share this on:Share on StumbleUponShare on YummlyPin on PinterestShare on FacebookTweet about this on TwitterEmail this to someonePrint this page

27 Responses to Mile High Key Lime Pie

  1. Key lime pie is a favorite, and I make it a lot. This pie looks off the charts delicious! The more key lime love the better. 🙂

  2. Love key lime pie and this one looks so refreshing and delicious! Need to try it! Love the name “mile high”. Pinned and shared 🙂

    • Hehe, Mira – I was feeling kind of mile high crazy! 🙂 Thanks so much for the Pin and share!

    • Whaaaat? Girl, you seriously have to try some kind of key lime pie! Thanks for your kind words, Cathleen!

  3. Hahaha…I love that you just flipped Old Man Winter the bird. Is that allowed? 😉 What is 100% allowed is this pie, though. That thing is huge…and I need a slice ASAP! Are there any leftovers??

    • Haha David! I’m not sure if it is allowed but it was definitely needed! The pie was totally huge! Sorry, no leftovers. 🙂

    • It was necessary, Lindsey. Summer can’t get here fast enough! I hope culinary school is going great for you!

Show Buttons
Hide Buttons