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A Slice of Sunshine: My Version of the Oh So Irrestitible Key Lime Pie

For the past three years, we lived in the Florida Keys, at which time I was introduced to the oh-so-irresistible allure of a classic Key Lime Pie! Of course, I had to figure out how to make my perfect version of this pie, which has become a favorite not just in my household, but also across the Atlantic. My sister lives in Germany, and her boss, who works in the fruit and vegetable industry, can't wait to exchange passion fruit (my favorite fruit on earth) for this delicious pie. Every time I visit, I'll make Key Lime Pie to get a box of passion fruit, which is not only hard to find in local stores but also very pricey. I just think it's hilarious. Besides that, my husband and all our friends love this version of the pie, so I feel inclined to share it with you should you want to give it a try.


  • 1.5 cups of crumbled Biscoff cookies (or graham crackers)

  • 6 tablespoons of melted unsalted butter

  • About 3 tablespoons of sugar (I use organic cane sugar)

  • 1/2 cup of freshly squeezed key lime juice or Nellie & Joe's Key West Lime Juice for simplicity

  • 1 cup of heavy cream

  • Homemade vanilla sugar (granulated sugar infused with vanilla beans or a mixture of 1/4 teaspoon of pure vanilla extract and 1 tablespoon of granulated sugar)

  • 1 can of sweetened condensed milk

  • 4 large egg yolks

  • 2 key limes for zest

A quick note on vanilla sugar: While it's readily available in Germany, it's hard to find here (I've seen it only in Euro stores). The good news: You can make it yourself! I strongly suggest you give it a try; there's nothing quite as simple and versatile as homemade vanilla sugar, perfect for baking and sweetening your whipped cream.


  1. Preheat the Oven: Preheat your oven to 375°F.

  2. Prepare the Crust: Combine the crumbled cookies or crackers with the melted butter and 3 tablespoons of sugar. Mix well and press into a 9-inch pie plate. Bake for about 12-14 minutes, then let it cool before proceeding with the filling.

  3. Make the Filling: Whisk together the condensed milk, egg yolks, key lime juice, and zest from 1 key lime. Pour into the cooled crust and bake at 325°F for about 15-17 minutes until the center is set but still quivers when the pan is nudged. Let it cool completely.

  4. Prepare the Whipped Cream: Whisk the heavy cream with the homemade vanilla sugar. I prefer my whipped cream not too sweet, so I use about 1 tablespoon of vanilla sugar. Adjust according to your taste.

  5. Assemble the Pie: You can either spoon the whipped cream over the entire pie and garnish with zest or use a 1 tablespoon cookie scoop to place scoops of whipped cream around the edge of the pie. I prefer the latter; it looks pretty and is less of a calorie bomb.

And there you have it—my version of Key Lime Pie. It's a delightful combination of tart and sweet that’s sure to please any palate.

If you decide to give this delicious pie a try, I'd love to hear how it turned out for you. Let's keep rocking the kitchen, my friend!

To your success!



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Hi I'm Kerstin.


Welcome! Cooking is not just my passion; it's my mission to ignite that same passion in you. I'm here to share the joys of crafting flavorful, healthy meals that nurture better health and create cherished moments around the dining table. Unraveling the secrets of cooking, I aim to simplify the process, turning your kitchen into a hub of pure enjoyment. My goal is to inspire through approachable yet exciting food, offering tricks and tips to elevate your cooking adventure and infuse positivity with my favorite inspirational quotes. Dive into my blog posts, and I'd love to hear from you through comments. If you're inspired, don't hesitate to share the joy with others.

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