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Kristina's Key Lime Pie

It might be the national pie of Florida, but this iconic pucker-worthy, zesty pie seems to originate from our home state, New York. Wherever it may be from, we think it's the perfect dessert to bring out after dinner and serve with a cup of joe. Try this golden beauty, which isn't that much different from the real deal, and enjoy it with your quarantine buddies and family.


1⅓ stick (150 g/10 2⁄3 tbsp) unsalted butter, soft
7 oz (200 g) graham cracker crumbs

5 eggs yolks
14 oz (400 g) condensed milk, sweetened
2 tbsp (¼ dl) fine lime zest
2⁄4 cup (1dl) fresh lime juice

Sliced lime
Whipped cream
Confectioners sugar


Set the oven to 347° F (175° C). Melt the butter in a saucepan. Mix the butter and the crumbs in a bowl. Press the mixture in a pie pan with removable bottom. Bake for 10 minutes, take it out and lower the heat to 302° F (150°C).

Whip the egg yolks in a bowl, mix the condensed milk, lime zest and juice into the bowl. Pour the mixture onto the pie crust and bake for 10 minutes. Take the pie out of the oven and let it cool. Once it's cool, let the pie set in the refrigerator for at least 3 hours before serving.

Sieve confectioners sugar over the pie and garnish with sliced lime and whipped cream.

For a cozy evening:

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