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[Recipe] Key Lime Pie

This key lime pie is tart - nice and tart. It's creamy and smooth too. Perfect.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 servings


  • 1 prepared graham cracker pie crust
  • 1 cup lime juice about 6 regular-sized limes
  • 2 cans sweetened condensed milk
  • 4 egg yolks
  • 1 Tbsp lime zest optional
  • whipped cream for serving


  • Preheat the oven to 375F.
  • Separate the eggs. You can reserve the whites if you'd like to make a meringue for the pie instead of serving it with whipped cream. Put the yolks into a large bowl.
  • Zest about 3 limes, until you have enough zest for the pie, about 1 tablespoon. It's important to zest the limes before you juice them. This really makes zesting a lot easier. Add the zest to the bowl with the egg yolks.
  • Juice the limes. This recipe used the juice of exactly 6 regular-sized limes. Add the 1 cup of lime juice to the egg yolk mixture. Mix well.
  • Add both cans of sweetened condensed milk to the egg yolk mixture. Whisk until well incorporated.
  • Poor the milk and egg mixture into the prepared crust until it is nearly full. You will not use all the mixture, but this is the way it's supposed to be.
  • Bake the pie for 30 -35 minutes, until it is set.
  • Allow the pie to cool, then refrigerate it for several hours before serving.