The recipe: Southern Key Lime Pie

Sweet graham cracker crust and smooth Shirriff Key Lime Pie filling bring this pie into the limelight. 

8 servings

Easy 40 Minutes



for this recipe Southern Key Lime Pie

Graham Crust:

1 ½ cup graham cracker crumbs
2 tbsp granulated sugar
5 tbsp butter , melted
¼ tsp salt


1 package Shirriff Key Lime Pie Filling
2 eggs yolks
⅓ cup cold water
2 cup boiling water
1 tbsp butter
14 oz sweetened condensed milk , canned


1 cup whipping cream
1 pouch Dr. Oetker Whip it




Preheat oven to 425°F/220°C.


In a bowl, mix together graham crumbs, sugar, salt and melted butter using a fork until well combined. Press mixture into the bottom and sides of a 9" pie plate. Bake for 10-12 minutes.


Prepare Key Lime Pie Filling as instructed on the package. Add condensed milk to cooked filling and mix well to combine. Pour the filling into the graham pie crust. Cover and refrigerate 3-4 hours or until firm.


Beat cream and Whip It in a bowl with an electric mixer until stiff peaks form. Set bowl in refrigerator for later.


Once chilled, remove pie from refrigerator. Using a spatula, spread the whipped cream over top and serve.­­­ Alternatively, filling a piping bag with the cream to create a decorative pattern.