Real Recipes From Real Home Cooks ®

torrey's key lime-iest pie

(1 rating)
Recipe by
Torrey Moseley
Dallas, TX

I have tweaked this over the years so that the filling doesn't need baking. I just LOVE this pie, but in my opinion, the crust is the BEST part of this pie. This has become a staple amongst my friends and family. Note** I don't add green food coloring, but you can if you want a "lime-colored" pie.

(1 rating)
yield 1 pie
prep time 20 Min
cook time 15 Min

Ingredients For torrey's key lime-iest pie

  • 1 c
    key lime juice (must be key limes)
  • 1 pkg
    (8 oz.) cream cheese, softened
  • 1 can
    (14 oz.) sweetened condensed milk
  • 2 tsp
    key lime zest
  • whipped cream or whipped topping
  • 1
    key lime, sliced as garnish
  • GINGERSNAPPY CRUST
  • 1 box
    gingersnap cookies (about 16 0z)
  • 1 stick
    butter, melted
  • 1/4 c
    sugar
  • 1 c
    pecans, chopped
  • 1/4 - 1/2 tsp
    cayenne pepper (trust me)

How To Make torrey's key lime-iest pie

  • 1
    Make the crust first. Pulverize the gingersnaps (I put them in a food processor but you can place them in a ziplock bag and use a rolling pin). Combine crust ingredients in bowl, and press into pie plate. Bake at 350 degrees for 5 min. Cool crust before filling.
  • 2
    A note about Key Lime juice: AlWAYS use KEY limes...they're the little tiny ones. Don't use regular limes--it won't taste right. If you can get them, use FRESH limes to make your juice. If fresh key limes are NOT available...I use bottled Key lime juice. Nellie & Joe's or Mrs. Biddle's key lime juices are GREAT.
  • 3
    In bowl, add cream cheese and condensed milk. Beat with a mixer until light and fluffy-ish. Add juice and zest and beat until smoooooth. (reserve some zest for garnishing).
  • 4
    Pour filling into cooled Gingersnappy crust. Chill. Garnish with whipped cream, lime slice and sprinkling of lime zest...or do what I do and mix the zest in the whipped cream for a tangy twist!

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