Key Lime Pie V

Key Lime Pie V


"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."


4 h 10 m servings 302 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Ready In

  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.
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Your rating



  1. 26 Ratings


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 sm...

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 gelet...

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 giv...

Come on, people. Don't say a recipe is bad when you don't even follow it in the first place. LIME JUICE IS NOT KEY LIME JUICE! This is like substituting maraschino cherries for whole tart che...

I have not tried this particular recipe but have noticed that many recipes for key lime pie are not baked. How can this be when there are raw eggs in the recipe? I used a recipe on the back of...

I used 3 egg yolks and 1/3 cup key lime juice. Set up very well after a couple hours in the fridge. I made a meringue with the whites, beaten til stiff peaks then beat in about 1/2 tsp lime zest...

I only gave this 4 stars because there is a better version (in my opinion) that's similar but uses 4 egg yolks (not 2) and 1/2 cup bottled key lime juice (not 1/4 c). Then bake it @ 350 for 15 ...

I made this with bottled lime juice to save time. Absolutely don't do that if you make this recipe; it wasn't good. It might be better w/real key limes. However, the pie filling was runny (I did...

Good, but bf complained it wasn't limey enough and I increased the lime to 1/3 cup. I made a key lime pie about 3-4 weeks ago with the recipe from Nellie & Joe's Famous Key West Lime Juice and ...