Boston Market Key Lime Pie Recipe


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 1 (14 ounce) can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup Key lime juice (bottled is fine, freshly squeezed if you’re feeling fancy)

For Garnish (Optional):

  • Whipped cream
  • Lime zest


1. Make the Crust:

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix thoroughly until the mixture resembles wet sand.
  • Press the crust mixture firmly into a 9-inch pie dish. Ensure even coverage on the bottom and sides.
  • Bake for 10 minutes, or until slightly golden. Let cool completely.

2. Prepare the Filling:

  • Whisk together sweetened condensed milk, egg yolks, and Key lime juice in a medium bowl until smooth and well combined.

3. Bake the Pie:

  • Pour the filling into the cooled pie crust.
  • Bake for 15-20 minutes, or until the filling is just set. The center might still jiggle slightly.
  • Remove from oven and let cool completely at room temperature.

4. Chill and Serve:

  • Refrigerate the pie for at least 2 hours (ideally 4 hours or overnight) to allow it to fully set and the flavors to develop.
  • Garnish with whipped cream and lime zest just before serving, if desired.


  • Key limes are crucial: Using regular limes won’t give you that authentic Boston Market Key lime pie flavor.
  • Don’t overbake: The filling will continue to firm up as it cools. Overbaking will lead to a rubbery texture.
  • Make ahead: This pie is perfect for making ahead of time, allowing the flavors to really meld.


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