It's cool!  It brings sweet and tart together and serves it up, cool and refreshing, just when you need it.  It's an easy recipe that can be made ahead.

Key Lime Pie

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  • Prep Time: 30 minutes
  • Baking Time: 10
  • Serves: 8
Key Lime Pie


9” graham cracker crust, baked and cooled

2/3 c.   fresh lime juice

1 can  sweetened condensed milk (14 oz.)

3          egg yolks (large), at room temperature

1 ½ T. grated lime zest

1 c.      whipping cream

2 T.      powdered sugar

1 t.       vanilla

Optional:  thin slices of lime or candied lime for decoration


Preheat the oven to 350° and place one of the racks in the center.

Using an electric mixer, whip the egg yolks and lime zest together on high speed for 5 minutes.  The yolks will turn lighter and a little fluffy.

With the beaters going, pour the condensed milk in slowly.  Continue to beat on high speed for another 4 minutes or until the whole mixture is thicker. 

On low speed, mix in the lime juice just until it’s blended. 

Pour the mixture into the cooled crust and set in the oven.  Bake for 10 minutes or until the filling is just set.  (It should not be turning darker.)

Cool thoroughly on a wire rack, then cover loosely and refrigerate for at least 2 hours.

Before serving, whip the cream to soft peaks, then blend in the sugar and vanilla.  Either cover the whole pie with the whipped cream or create dollops on individual slices.  Top with a thin slice of lime or candied lime, if desired.

Baker’s Notes and Tips and Tricks

There are many lime pie recipes out there, so this is a combination of different ones, resulting in a delicate balance of flavors.  Use "Key Limes" if you can get them, but at least use fresh juice.

The one pictured here is waiting for the whipped cream!

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Key Lime Pie

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