Sweetened Condensed Milk Key Lime Pie with Gingersnap Crust

sweetened condensed milk key lime pie

Classic key lime pie made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust.




  • 1 cup gingersnap crumbs (about 20 small cookies)
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted


  • 3 large eggs, separated
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons fresh lime zest
  • 1/2 cup Key Lime juice or freshly squeezed lime juice
  • 1/3 cup powdered sugar


  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Combine Crust ingredients, mixing well. Press firmly into bottom and partially up sides of a 9-inch pie plate.
  3. Bake for 8 minutes. Let cool.
  4. Whisk together egg yolks (reserve egg whites for meringue), sweetened condensed milk and remaining filling ingredients in a medium-size bowl until well blended. Pour Filling into pie crust. 
  5. Combine reserved egg whites and cream of tartar in a glass or metal bowl; beat at medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form; beat in vanilla just until combined. 
  6. Spread Meringue over filling, sealing to edges of crust. 
  7. Bake for 25 minutes or until golden. Chill before serving.