Key lime high pie

Key lime (oh my) high pie

Key lime (oh my) high pie

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Recipe by Rob Mejia Course: Dessert


Prep time


Cooking time



As I was learning to bake, this was one of the first pies I mastered. If desired, you can substitute animal crackers or ginger snaps for the crust. As David Mamet said, “We must have a pie. Stress cannot exist in the presence of a pie.” I totally agree.


  • Crust:
  • 2 cups graham cracker crumbs

  • 3 tbsp non-infused butter

  • 3 tbsp infused butter

  • 1/2 cup sugar

  • Filling:
  • 8 oz Canned condensed milk

  • 3 eggs

  • 1 1/4 cups key lime juice

  • 1/2 cup plain yogurt or sour cream

  • lime zest (or very thin slices) for decoration


  • Heat oven to 350°F.
  • In a large bowl, mix crust ingredients. Press with your fingers and a fork into a 9-inch pie pan.
  • Bake for 5 minutes. Let cool while you prepare the filling.
  • For the filling, whisk ingredients until smooth.
  • Fill the pie pan and return to the oven for another 5 to 7 minutes. Let the pie cool and, if possible, let chill for another 2 hours.
  • Before serving, sprinkle with lime zest or decorate with thin lime slices.

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See this and much more in Rob Mejia’s book
 “The Essential Cannabis Book:
A Field Guide for the Curious”.
To learn more visit OurCommunityHarvest.

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