Key Lime Pie

Key Lime Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Key Lime Pie



1 ¼ Cups Graham Cracker Crumbs

2 Tablespoons Sugar

6 Tablespoons Melted Butter


14 Ounces Sweetened Condensed Milk

5 Egg Yolks

½ Plus 2 Tablespoons Fresh Key Lime Juice

You May Use Bottled Key Lime Juice, But Fresh Is Always Better


¾ Cup Chilled Heavy Whipping Cream

Preheat oven to 350° F.  Stir together graham cracker crumbs, sugar and butter in a medium size bowl until combined well.  Press mixture evenly onto bottom on a 9 inch glass pie plate.  Bake crust in the middle of the oven for about 10 minutes.  Remove from the oven and cool in the pie plate on a wire rack.  Leave the oven on. 

Whisk together condensed milk and egg yolks in a large bowl until combined well.  Add the lime juice and whisk until combined well.  The mixture will be slightly thickened.  Pour filling into the crust and bake in the middle of the oven for about 15 minutes.  Remove from the oven and cool pie completely on a wire rack.  The filling will set as it cools.  Cover and chill for about 8 hours. 

Just before serving, beat the whipping cream in a chilled bowl with an electric mixer until stiff peaks form.  Serve pie topped with the whipping cream.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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