Easy Key Lime Pie II

Easy Key Lime Pie II

27 Reviews 3 Pics
Recipe by  Carolyn

“A very refreshing, easy Florida specialty pie!”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 250 degrees F (125 degrees C).
  2. In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
  3. In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
  4. Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

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Reviews (27)

Rate This Recipe


I have made this pie a couple of times. Everybody loves it!! You can use key lime juice or regular lime juice and it makes no difference. The only problem: I have to bake it way longer than the 10 minutes, as directed. It's usually ready after an hour of baking.



A delicious, light pie. After reading all reviews, I am very surprised that no one said that the temperature should be 350 degrees F. I baked pie for 10 minutes at 350 degrees and it is perfectly done.



This is the best key lime recipe I've ever made. The others are too custard tasting but this one, allows you to really enjoy the lime taste with the unique texture. Truly awesome!

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Amount Per Serving (8 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 49.3 g
  • 16%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet



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Easy Key Lime Pie I


next recipe:

Key Lime Pie IV