Key Lime Pie

Key Lime PieI like Key Lime Pie, but I don’t go bonkers for it. I know there are fanatics out there who restlessly search for the most perfect, authentic Key Lime Pie. I am not one of them. I’ll be honest, I couldn’t tell an imperfect pie from a perfect one–Unless it’s one topped with meringue. I don’t care for meringue-topped pies.

That being said, I picked myself up a bag of Key limes:

Key LimesWhich you’ll no doubt notice are much tinier than the usual Persian limes you see in the stores.

Key Limes 2And they’re yellower than Persian limes, too. I needed about half the bag to get enough lime juice for the pie. I was a little surprised that my local grocery store actually carried bottles of Key lime juice, but it was a nice fall-back, in case the limes didn’t produce enough. But they did, so it didn’t matter!

Yield: 8-10

Key Lime Pie

Key Lime Pie
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the Crust:

  • 1 C graham cracker crumbs
  • 3/4 C sugar
  • 1/4 C unsalted butter, melted

For the Key Lime filling:

  • 5 egg yolks
  • 1 14-oz. can sweetened, condensed milk
  • 1/3 C Key lime juice (from about 20 Key limes)
  • Whipped cream, for topping


In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well, then place in a 9-inch pie plate. Pat the crumbs out in an even layer along the bottom and sides of the pie plate. Freeze while making the filling.

In a medium mixing bowl, combine the egg yolks, sweetened, condensed milk and the Key lime juice. Mix well on medium speed.*

Pour the filling into the prepared crust, and bake for 20 minutes at 350 degrees F.

Cool for 10 minutes on a wire rack, then refrigerate for at least 2 hours, preferably overnight, before topping with whipped cream and serving.


*It is not necessary to bake a Key Lime Pie. If you don't want to bake it, make sure to beat the condensed milk mixture for a full 5 minutes, and skip the baking/cooling step.

Jay is apparently a bigger Key Lime Pie fan than I am, as he’s been eating this non-stop since I made it. I had one slice (a failed slice I tried to photograph, even though it fell apart), and that’s pretty much all I need for awhile!

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2 Replies to “Key Lime Pie”

  1. First, that Key Lime Pie looks magnificent! I don’t go bonkers for them either — unless I’m in the mood for one. (And now I am!)
    As far as Key Limes vs. Persian Limes, they are different varieties but both will turn yellow upon fully ripening. One thing some folks don’t know is that the “Key” in Key Lime is just a marketing ploy. Truth is, Key Limes and Mexican Limes are the same thing — Citrus aurantifolia. Either way, they are superior to the larger ‘Persian’ or ‘Bearrs’ varieties, which have very little juice, all things considered.

    • I have to be in the mood for Key Lime Pie as well. I’ll eat it if it’s put in front of me, but I won’t go out of my way for it.

      Also, I did not know that even Persian Limes will turn yellow when they’re fully ripe. And now that you mention it, I do believe my “Key” limes were indeed from Mexico. Not that it matters–That pie was pretty good!

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