Easy Key Lime Pie


Easy Key Lime Pie

Easy Key Lime Pie
2 Hr
10 Min

So you thought you'd have to travel to the Florida Keys to find this local specialty? Not anymore! With our recipe for Easy Key Lime Pie, you can whip up this dessert anytime right in your own kitchen.

What You'll Need

  • 3 egg yolks
  • 1 1/2 teaspoon grated lime peel
  • 1 (14 ounce) can sweetened condensed milk
  • 2/3 cup Key lime juice (see Note)
  • 1 nine-inch graham cracker pie crust

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, with an electric beater on medium speed, beat egg yolks and grated lime peel 2 minutes, until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes. Reduce speed to low and gradually beat in lime juice just until combined. Pour filling into pie crust and bake about 10 minutes, until firm in the center.
  3. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving. This is best served very cold, so freeze it 15 to 20 minutes before serving.


Go ahead and top this with whipped cream or whipped topping and garnish with fresh lime slices, if desired. If you can't find Key limes or Key lime juice, it's okay to substitute regular lime juice - the pie just won't be as tart.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 285
  • Calories from Fat 102
  • Total Fat 11g 17 %
  • Saturated Fat 4.4g 22 %
  • Trans Fat 0.0g 0 %
  • Protein 5.8g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 86mg 29 %
  • Sodium 509mg 21 %
  • Total Carbohydrates 41g 14 %
  • Dietary Fiber 0.3g 1 %
  • Sugars 35g 0 %

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KEY LIME juice is a MUST in a Key Lime pie. Look for NELLIE and JOE's real key lime juice in your grocery store. My recipe is from Roth's Groves in Davie Fl. 8 oz soft cream cheese beaten with one can sweetened cond. milk until creamy. Add 2/3 cup key lime juice and beat. Fold in 8 oz non dairy whipped cream (cool whip) and pour into a gram. crkr. crust. chill and serve with whipped cream. Terri Roth's recipe has been a famous one for almost fifty years or more. Can find it on line. I am from Davie and have purchased her pies for years. (she is now deceased) but her recipes live on forever!!!!

This is also very good using lemon juicd!

do you cook pie crust before putting the filling in?

Hello! - We used a store-bought, graham cracker crust, which doesn't require baking first. However, if you make your own crust, then you will need to bake it according to package directions, first. Enjoy!

Thanks for the tip

Don't waste the egg whites - add a little sugar and make a delicious meringue topping. Put the pie in the oven for about three minutes. While it is in: - Using wisk, beat whites in the mixing bowl while slowly adding three tablespoons sugar. - When meringue is stiff enough. cover the filling with meringue and make little peaks. - Put pie back into oven for approximately seven minutes. When the peaks turn mostly gold, remove the pie and let it cool. Refrigerate.

The meringue was so easy to make, and really "made" the pie. Thanks for the tip.


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