Key Lime Pie

Key Lime Pie

14 oz can of sweetened condensed milk (fat free is fine)
3 egg yolks
1/3 cup key lime juice*
2 1/2 teaspoons key lime zest
9 inch round graham cracker crust

Preheat oven to 300. In a large mixing bowl, using your electric mixer, beat the egg yolks and zest until the eggs are creamy. Slowly add condensed milk and mix until well combined. Add key lime juice and mix to combine thoroughly. Pour into crust and bake 15 minutes or until the pie is “set” and no longer feels liquid to the touch. Cool on wire rack, refrigerate.

*Note: For an authentic pie, you need the juice of fresh key limes. Using a juicer is the most efficient way to extract the most amount of juice from tiny key limes limes. I was able to yield 1/3 cup of juice from only 10 (2 inch diameter) limes using my juicer. If you have to use bottled juice, make sure it is from actual key limes (the juice will be a pale yellow) and not just (Persian) lime juice with citric acid added to make it tart.

My thoughts:
Who knew key lime pie was so easy to make? It’s one of my husband’s favorites so when I saw fresh key limes in the store, I couldn’t resist. The bag came with a recipe, but I upped the amount of zest and juice it called for to yield a more tart pie. It came out as well if not better than the pies I’ve had from places that specialize in key lime pies.


  1. Key lime pie is one of my favorites! I usually colour mine pink cuz I love pink 🙂 I also been known to colour the merenge pink as well. What can I say?

  2. Key limes are a favourite – practically lived on key lime soda when I was in India a couple of winters ago.

    Too bad we don’t seem to get the fresh fruit up here that often…got a colleague to bring back a few bottles of juice from his Florida vacation…made him some pie…he was happy 🙂

  3. This does look easy to make! Yay, for me!

  4. I love having raspberry sauce to drizzle on top of key lime pie! It’s the best flavor combination I’ve ever had the pleasure to experience!

  5. I could understand why you might want to heat the egg yolks (concerns about salmonella, for instance), but the classic key lime pie is a no-bake recipe. Mix the egg yolks and the sweetened condensed milk, fold in the juice and the zest. Pour the mixture into the graham cracker crust, and allow to set. Overnight would be best. Top with fresh whipped cream right before serving. Anything else used to help set up the filling, like cornstarch or gelatin, is not only “cheating”, but completely unnecessary. The pie sets itself up just fine without that stuff, thanks.

  6. Steve: I am not quite sure what you are talking about. This recipe does not call for cornstarch or gelatin, so I wonder why you felt the need to lecture me about something that is not an issue here.

    And while you might want to ingest raw eggs that have sat out on a counter overnight, many of my readers do not and it would be irresponsible for me to post a recipe that may cause some people, especially the children and the elderly to fall ill. A quick 15 minutes in the oven only just sets the pie.