Key Lime Pie


Recipe courtesy of executive chef Patrick Monahan of the Land Ho! in Orleans and HarwichPort, MA.


For The Crust:
  • 1 ½ cups graham crackers, finely ground
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • ½ teaspoon cinnamon
For The Filling:
  • 6 egg yolks
  • 1 cup fresh squeezed key lime juice or Nellie and Joe’s bottled key lime juice
  • 28 ounces of sweetened condensed milk


  1. For the crust, mix the ingedients well and press into a 9-inch pie plate. Bake at 375° for 7 minutes.
  2. For the filling, mix the ingredients until smooth. Filling will thicken. Pour filling into baked pie crust and bake at 350° until the edges are set, about 15 minutes. Garnish with lime wedges and fresh whipped cream.

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