Courtney's Cilantro Key Lime Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
  • 1 box graham crackers
  • ⅓ cup sugar
  • ½ teaspoon cinnamon
  • 6 tbsp. melted butter
  • 4-6 limes (10-15 if you’re using key limes)
  • 3-6 stems of cilantro (use only the leaves)
  • 3 eggs
  • 1 14-oz can sweetened, condensed milk
  • 3 tbsp. sugar
  • ½ cup heavy whipping cream
  1. For the Graham Cracker Crust
  2. Preheat oven to 375.
  3. Make 1 ½ cups of crushed graham crackers. You can either use a food processor or crush by hand. To crush by hand, break graham cracker into chunks and put in a plastic bag. Then roll with a pin or hit gently with a tenderizer.
  4. Mix crushed crackers with ⅓ cup of sugar and cinnamon.
  5. Pour in melted butter and stir.
  6. Once everything has been mixed evenly, spread and press the mixture it into your slightly greased pie pan. The corner should be a little thicker than the bottom and edges.
  7. Bake it for seven minutes.
  8. Let cool for an hour and then place it in the freezer for another hour.For the Filling
  9. Preheat oven to 325.
  10. Wash cilantro and let dry.
  11. Wash and zest two limes.
  12. Squeeze the limes until you get one cup of juice.
  13. Blend together the lime juice, zest, cilantro leaves (see Special Note), sweetened condensed milk, and three egg yolks. You can use a blender or a food processor for this.
  14. Using handheld beaters, whip two egg whites and one tbsp. of sugar to make a meringue.
  15. Combine the meringue and the lime filling, stirring until the consistency is even.
  16. Pour the mixture into the frozen graham cracker crust.
  17. Cook for about 25 minutes. When you give it a jiggle, it should be set before removing from the oven.
  18. If you want to make whipped cream for the topping, wait until just before serving. Then whip heavy whipping cream and two tbsp. of sugar until the cream makes stiff peaks.
  19. Refrigerate the pie until you’re ready to serve, top it with a (generous) dollop of whipped cream, and enjoy!
For a subtler cilantro flavor, only use leaves from three stems. If you want something bolder, bump it up to five or six stems.
Recipe by Model Behaviors at