Key Lime Pie IV

Key Lime Pie IV

38 Reviews 4 Pics
ruth uitto
Recipe by  ruth uitto

“Easy pie! You can substitute a prepared shortbread or graham cracker crust for the pastry crust, if you like.”

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Adjust Servings

Original recipe yields 1 pie



  1. Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.
  2. Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.

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Reviews (38)

Rate This Recipe


This was very good. I used all key lime juice instead of half lime & lemon juices. I also left out the green food coloring. Real key lime pie doesn't have a green color. I also used some fresh lime zest for a little extra kick. It was a very quick & easy recipe.



EXQUISITE! My husband is peculiar about his key lime pie and this one got a thumbs up from him. It's ridiculously simple and tastes divine. I wasn't even a fan of key lime pie till I tasted this version. Fabulous recipe...THANKS. (I used a shortbread crust...tasted perfect.)



This pie was great... the second day. It needs some time for the tastes to mingle. When I served it originally, it tasted pretty much like eating straight sweetened condensed milk. Save some whipped cream as topping - you won't regret it.

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Amount Per Serving (8 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 23.1 g
  • 35%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Key Lime Pie I


next recipe:

Key Lime Pie X