Key Lime Pie IX

Key Lime Pie IX


"This is the only recipe for Key Lime Pie that you'll ever need. The best restaurants use this one."


1 h 35 m servings 345 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
  4. Bake in preheated oven for 15 minutes. Chill before serving.
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  1. 97 Ratings


After I made this pie, I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back fr...

I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the...

It was wonderful! It doesn't set very well. I made it again with 1/3 lime juice, and was a lot firmer. WONDERFUL RECIPE!! It's gone quick!!

This was a wonderful recipe. The first time I tried it, it didn't set very well at first. However, after being in the refrigerator all night, it held up well. The next time, I used only 1/3 cup ...

It is simply fantastic!!! The best I had. Whipped cream topping is also splendid with a little lime zest on top to garnish.

This was a really delicious pie. It didn't set quite as firm as I'd hoped, I might cut the lime juice to 1/3 cup next time.

I read the reviews and used less lime juice. It was great, but i suggest you let pie cool for about 2-3 hours before making the meringue and then cool overnight. That is the best way to get the ...

i thought this was a great pie. not too tart or too sweet. it also works equally as well substituting lemon for the lime.

This was a GREAT recipe. I cut back on the lime juice to 1/3 cup. My only suggestion is to let it cool after cooking for at least 3 hours. This will let it really set up well, and give it eno...