Key Lime Cream Pie

Key Lime Cream Pie

Carolyn 0

"Flavorful pie named after key limes, found in the Florida Keys. Garnish each slice with whipped cream if you like."

Ingredients {{adjustedServings}} servings 269 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.
  3. Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.
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Reviews 39

  1. 44 Ratings


This is the same recipe that Cook's Illustrated uses. For those of you finding it "grainy", MAKE SURE to blend the lime juice with the condensed milk very well BEFORE you add the eggs. Adding the lime juice directly to the eggs in any way will start to "cook" the eggs from so much acid all at once. This happened to me when I was in a rush one time and just dumped the eggs, condensed milk, and lime juice all at once.


In my honest opinion - the recipe deserves 5 stars for it's simplicty and the the fact that it can be made so quickly... but for taste and texture it's an average 3 star rating. It's just the right amount of tartness using 1/2 cup, but if you're looking for a more intense lime taste you can you might try using 3/4 cup instead. I used fresh key limes (if you don't have a garlic press to juice the limes, the next best way to juice them would be to cut them in half and score the halves - take a teaspoon and insert it into the scored half and twist the teaspoon as you squeeze the lime - this helps ensure you get all the juice possible) - just run the juice through a fine mesh drainer to remove seeds and any pulp. As one reviewer mentioned, the texture is a little bit grainy- most people wouldn't notice it, hence another reviewer disagreeing and noting it was smooth and creamy. I could tell it slightly off in the texture, but it doesn't affect the flavor. I used a graham cracker crust (store bought because I was all out of graham crackers)... I prefer a graham cracker crust versus a regular pie crust for this particular pie. However, if you do use a graham cracker crust the upper part of the crust will overcook due to the length of time and temperature the pie must cook for.

Sarah Jo

I made this pie with my oldest son. We made a homemade graham cracker crust, other than that we made no other changes. This turned out pretty good but I think that I like key lime pies made with egg yolks instead of the whole egg. I think the mouth feel is different, it's creamier. There's nothing wrong with this recipe, it's a personal preferance. The kids and I liked it, though. I served it with whipped cream on top. As with most key lime pies, this pie tastes better the longer it sits.