Key Lime Pie

Introducing a slice that tastes like a tro-pie-cal beach vacation. Fresh limes, whipped cream and pure honey are layered into a golden graham cracker crust for a sweet and tart flavor with each bite. Enjoy!

Yield One 9-inch Pie
Prep Time 10 Minutes
Total Time 45 Minutes


Pie Crust


  • 4 egg yolks 
  • 4 tsp lime zest 
  • ½ cup freshly squeezed lime juice 
  • 2 tsp Nate’s 100% Pure Honey 
  • One 14 oz can sweetened condensed milk 
  • 1 tsp vanilla extract 
  • ½ tsp salt 
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Preheat the oven to 325℉. Spray a 9-inch pie pan or springform pan with cooking spray and set aside.  

To make the crust, mix together the graham cracker crumbs, butter, salt and honey.  

Press evenly into the bottom of your pie pan, and press it up the sides an inch or so. 

Bake for 12-15 minutes, or until set and fragrant. Set aside to cool while you make the filling. 

For the filling, whisk together the egg yolks, lime zest, lime juice, honey, sweetened condensed milk, vanilla extract and salt.  

Pour into your cooled crust, then bake for 17-20 minutes, or until the filling is set with just a slight jiggle. Let it cool, then refrigerate for at least 6 hours to set completely. Top with fresh lime zest and whipped cream, if desired. 

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