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Easy Key Lime Pie I

See how to make a quick-and-easy, award-winning key lime pie. See more

READY IN 35 mins

Easy Key Lime Pie I

Read Reviews (987)

"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like." — DINNER2

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All about Eggs

Original recipe makes 1 - 9 inch pie Change Servings

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 30, 2003

This is the best! Being a Floridian, I have had my share of both very good and very bad Key Lime Pie. I did make a few changes to the recipe after reading the reviews. I only used 4 egg yolks, I used 2 cans sweetened condensed milk, and I used 1 cup key lime juice. Hint**If you can not find any key lime juice then just use equal parts lemon and lime juice (best if fresh). These adjustments will make more filling than needed, but the texture and taste is better. I had to increase my baking time by 15 minutes. I prebaked my redi-crust and this came out great. The new #1 key lime pie for my family.

—SHRAE1

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Most Helpful Critical Review

Jul 13, 2003

I feel as if perhaps I have done something wrong with this recipe, because my family all hated it. We are big key lime pie fans, and used authentic key lime juice. The pie was extremely dense, like a very dense cheesecake. All of the KLP we have had in Florida (including very recently) has been smooth, creamy, and sometimes even very light as if whipped cream had been added. We've had some of the best in Florida. This was a huge disappointment.

—kim*designer

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1,247 Ratings

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Nov 02, 2004

As other reviewers mentioned, I used 4 egg yolks, 1 cup of lime juice, and 2 cans of sweetened condensed milk. This was just the right amount to fit in the premade pie shell. I then decorated it using whip cream and a pastry bag and garnished with lime wedges. Let's just say, the family was impressed not only with the taste but also with the appearance. Great pie!!!

—SEIFERTKE

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Jul 13, 2003

This was so unbelievably easy to make & produced such a delicious key lime pie! I first made it in August for my mother-in-law's visit & wasn't sure how the recipe was going to turn out. But it came out wonderfully & my mother-in-law could not stop raving about it! I had to print her a copy of this recipe before she left for the airport, & I have also emailed it to my sister-in-law upon her mom's request that she try this recipe. It has the perfect amount of richness & tartness for us (a small sliver goes a long way). The whipped cream topping was a beautiful touch! I used a Keebler reduced fat graham cracker crust & altered the recipe according to another reviewer's suggestions. I used 4 egg yolks, 2 (14 oz) cans of sweetened condensed milk, & 1 cup of bottled key lime juice. i had to bake for 20-25 minutes instead of just 15 minutes. We found out that it also tastes best when refrigerated for at least several hours. Hope you enjoy this pie as much as my family & I did!

—jng

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Mar 15, 2008

As written, a four star recipe--with the modifications I made, five star. First, I thought this pie deserved a homemade graham cracker crust, which I baked first, then cooled. Thinking this would be a little too eggy with 5 yolks, I used only four--perfect. I also knew the custard could stand a little more tartness, so I added 1-1/2 tsp. of grated lime zest to the filling. Perfect. I baked it at 350 degrees for 15 minutes, then when cooled, topped the pie with 1 cup of sweetened whipped cream. Light and refreshing citrus-y pie, and the perfect complement to a spicy Mexican meal.

—naples34102

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Sep 24, 2007

Great recipe! It was a little more tart than I like, but that can be fixed by adjusting some of your measurements. I use the following: 3/4 c. key lime juice (Nelly & Joe's brand), 2 cans sweetened condensed milk, and 4 egg yolks. It comes out perfect EVERY time, and people constantly ask for the recipe. Trust me... these measurements are the way to go. I've made it this way probably 20 times at least!!! You can also easily cut back on fat and calories by using lowfat sweetened condensed milk -- you will never know the difference.

—VBHOKIE

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Aug 19, 2003

Excellent pie. We recommend using 1 cup lime juice, 4 yolks & 2 cans of condensed milk to fill the pie crust. Couldn't ask for an easier, quicker, tastier key lime recipe.

—KZEREFOS

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Jul 13, 2003

After reading the recipe and several of the reviews, I made an adjustment of my own that turned out great. Instead of the yolks, I used 4 whites and two cans of fat-free cond. sweetened milk. It was light, tasted great and even the health-nuts loved it!

—LAWCHEF

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Nutrition

Calories
324 kcal
16%

Carbohydrates
45.5 g
15%

Cholesterol
145 mg
48%

Fat
13.6 g
21%

Fiber
0.5 g
2%

Protein
6.7 g
13%

Sodium
217 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Key Lime Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 324
Calories from Fat: 122

% Daily Value *
Total Fat 13.6g 21 %
Saturated Fat 5g 25 %
Cholesterol 145mg 48 %
Sodium 217mg 9 %
Potassium 235mg 7 %
Total Carbohydrates 45.5g 15 %
Dietary Fiber 0.5g 2 %
Protein 6.7g 13 %
Sugars 37g
Vitamin A 10 %
Vitamin C 10 %
Calcium 20 %
Iron 10 %
** Thiamin 9 %
Niacin 16 %
Vitamin B6 5 %
Magnesium 7 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.