Key Lime Pie I

Key Lime Pie I

190
IRENED 2

"This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice."

Ingredients 4 h 30 m {{adjustedServings}} servings 420 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
  2. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
  3. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
  4. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
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Reviews 190

  1. 247 Ratings

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KRANEY
9/20/2012

What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'pasty.' I also reduced the amount of lime juice to make the pie a little firmer, and wished I hadn't - it didn't have enough lime flavor. The third time I made this, I reduced the butter by 1 Tbl., and used only 1/4 cup. I liked that much better. Don't be afraid to bake it the entire time, as that's what makes the filling firm and not runny. Note that this pie tastes much better the next day. Also, I liked increasing the crust ingredients per Ina Garten's recipe on FoodNetwork to 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 Tbl. butter - makes a larger crust that is easier to work with, before and after baking. Note that you will need approximately 15 key limes + 1 regular lime OR 8-10 regular limes for the required amount of juice. Thanks so much for sharing your recipe!

NOLA Deb
9/5/2007

If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whites. I added 1 ounce of lime jello for color and extra flavor. Wonderful! (I did not freeze it.)

DAWNMA1027
4/23/2003

I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking, but she called ME and asked for the recipe! I'll make this particular recipe for him every year. It's quick, simple and got high marks with the family.