Easy Key Lime Pie

SERVES: 8

CHILL TIME: 2 Hr

COOK TIME: 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

Preheat oven to 350 degrees F.
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.
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.

Notes

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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rac7431 2877525

Oct 15, 2018

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!!!!

ksmuller50 8642268

Feb 28, 2017

This is also very good using lemon juicd!

betteblue921 74177 62

Nov 22, 2016

do you cook pie crust before putting the filling in?

Test Kitchen Team

Nov 23, 2016

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!

hesshaus

Apr 16, 2015

Thanks for the tip

kayandsteve 639617 9

Mar 03, 2012

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.

da3402 4682839

Mar 28, 2013

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