Key Lime Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 teaspoons - Lime Zest, Grated
  • 1/2 cups - Lime Juice - Fresh!!!
  • 4 - Large Egg Yolks
  • 1 cans - Sweetened Condensed Milk , 14 Oz.
  • 1 1/2 cups - Graham Crackers, Processed to fine crumbs
  • 3 tablespoons - Sugar
  • 5 tablespoons - Unsalted Butter, Melted
  • Directions:

    1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
    2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
    3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

    Brief Description

    The Best

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    Top with whipped cream

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    Posted On:

    January 8, 2013

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