Recipes // Desserts // Key Lime Pie

Key Lime Pie


Serves 8


  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 4 limes, 1 zested and all 4 juiced
  • 1 graham cracker pie crust


  1. Preheat the oven to 300°F. 

  2. In a bowl, with an electric mixer, beat the egg yolks until they are thick and pale yellow. 

  3. Turn the mixer off and add condensed milk. 

  4. Turn the speed to low and mix in half the lime juice. Once the juice is incorporated, add the other half of the juice and the lime zest and mix until blended (just a few seconds). 

  5. Pour the mixture into the crust and bake until set, about 12 minutes.

Optional: Serve with whipped cream or lightly dusted with powdered sugar.

Tip: Use the leftover egg whites for a meringue topping.  Just before you place the pie in the oven, beat the egg whites with clean beaters until they start to foam.  Gradually add ½ cup of superfine sugar and beat until a glossy meringue forms.  Top the pie with the meringue, making sure to spread it all the way to the edges of the crust to enclose the filling.  The baking time is the same.

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