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Key Lime Pie


Key Lime Pie

Key Lime Pie

This simple pie is perfect for a warm weather dessert because it's tart, creamy, not too sweet and very refreshing! Tiny Key limes ("key" as in the Florida Keys) are sometimes available in supermarkets and specialty stores, but you will have to squeeze an awful lot of the little devils to yield enough juice. You can also use fresh squeezed lime juice here instead.

Prep Time: 20 minutes

Cook Time: 45 minutes

Plus Chilling: 4 hours

Total Time: 5 hours, 5 minutes

Yield: 8 Servings


  • Graham Cracker Crust
  • 1 1/2 cups fine graham cracker crumbs (about 20 graham cracker squares)
  • 6 tablespoons butter, melted

  • Filling
  • Yolks from 6 large eggs
  • 1 3/4 cups (1 1/2 cans) sweetened condensed milk, at room temperature
  • 1 1/2 teaspoons grated lime zest
  • 3/4 cup plus 2 tablespoons fresh Key lime or regular lime juice

  • Topping
  • 1 cup heavy or whipping cream
  • 2 tablespoons sugar
  • Thin slices of lime for garnish


1. Preheat the oven to 350°F.

2. Make the crust: Put the graham cracker crumbs into a medium bowl. Add the butter and toss with fork to moisten evenly. Press the mixture over the bottom and up the sides of the pie plate. Bake the crust for 10 minutes, until set. Set the crust on a wire and rack and let cool.

3. Meanwhile, make the filling. In a large bowl, beat the egg yolks with an electric mixer until thick and creamy, about 3 minutes. With the mixer on low speed, beat in the sweetened condensed milk, lime zest, and lime juice until blended. Pour the filling into the cooled crust.

4. Bake the pie until the filling is set, 30 to 35 minutes. Set the pie on a wire rack and let cool for 30 minutes, then refrigerate for at least 4 hours. (The pie can be made up to this point up to 4 days, covered and refrigerated.)

5. Up to 2 hours before serving, beat the cream and sugar in a medium bowl with an electric mixer on medium-high speed until stiff peaks form when the beaters are lifted. Spread spoonfuls of the whipped cream over the pie. Return the pie to the refrigerator. Just before serving, garnish with thin slices of lime.

Recipe Notes

• The pie can be made ahead up to the point where it is filled and baked. Let the pie cool, then cover and refrigerate for up to 3 days. top with the whipped cream just before serving.
• Grate the lime peel before squeezing the juice.
• This pie can also be served with a meringue topping instead of the whipped cream. To make the meringue, beat 3 large egg whites with an electric mixer at medium speed until foamy. Combine 1/2 cup of sugar and 2 1/2 tablespoons of water in a small saucepan, and bring to a boil. Cook, without stirring, until a candy thermometer registers 250°F. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed for 2 minutes or until stiff peaks form. Spread meringue over chilled pie (completely cover pie with meringue). Broil the pie for 1 minute or until the meringue is lightly browned.
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