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Key Lime Pie V

Key Lime Pie V

  • Prep

    10 m
  • Ready In

    4 h 10 m
Kristi Finsterwald

Kristi Finsterwald

This is a really easy recipe. Also works great with nonfat sweetened condensed milk and a reduced fat pie crust. Great topped with whipped topping or baked meringue. A baked pie shell may be used instead of graham cracker crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Whisk the egg yolks into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust.
  2. Refrigerate for 2 hours if made without egg yolks, 4 hours or overnight with egg yolks.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LAUREN003
99

LAUREN003

6/9/2003

This is a response to a comment below: the eggs in a key lime pie recipe don't have to be heated because they are chemically cooked by the acids in the lime juice. It's like when something is smoked.. it's not raw, just not cooked with heat. I assure you, you're not eating raw eggs.

Carrie
57

Carrie

8/12/2007

My father was adamant that TRUE key lime pie had three very distinct qualities, it was made with KEY lime juice, and not just lime juice, it was NOT green colored (sign of food coloring or geletin), and it wasn't smothered in whipped cream. This recipe is exactly how I remember this pie from his kitchen and from our trips to the keys. Delicious!

RGK
28

RGK

3/5/2009

This recipe is great and authentic. Steve's key lime pie of New York does not ship their pies because of the difficulty of doing so. They instead recommend a 5 ingredient recipe (they don't give one) which this is. The two ingredients for the shell and the three for the filling. The recipe does need to be followed and the ingredients need to be fresh - no bottled or frozen juice. Any lime other than Key lime will give it a different flavor and not congeal the eggs and milk properly. Also, it does need to be kept refrigerated in order to keep it reasonable solid. Real key lime pie will not be solid if left at room temperature for more than an hour. And yes, the eggs are cooked by the citric acid.

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