Key Lime Pie I Recipe - Allrecipes.com
Key Lime Pie I Recipe
  • READY IN 4+ hrs

Key Lime Pie I

Recipe by  

"This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
  2. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
  3. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
  4. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2012

What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'pasty.' I also reduced the amount of lime juice to make the pie a little firmer, and wished I hadn't - it didn't have enough lime flavor. The third time I made this, I reduced the butter by 1 Tbl., and used only 1/4 cup. I liked that much better. Don't be afraid to bake it the entire time, as that's what makes the filling firm and not runny. Note that this pie tastes much better the next day. Also, I liked increasing the crust ingredients per Ina Garten's recipe on FoodNetwork to 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 Tbl. butter - makes a larger crust that is easier to work with, before and after baking. Note that you will need approximately 15 key limes + 1 regular lime OR 8-10 regular limes for the required amount of juice. Thanks so much for sharing your recipe!

 
Most Helpful Critical Review
Apr 16, 2006

I'm not sure if this is how key lime is supposed to taste, but it really wasn't what I was looking for. The whipped egg whites gave it an airy, foamy texture. If you're into that kind of thing, it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again.

 
Sep 05, 2007

If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whites. I added 1 ounce of lime jello for color and extra flavor. Wonderful! (I did not freeze it.)

 
Apr 23, 2003

I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking, but she called ME and asked for the recipe! I'll make this particular recipe for him every year. It's quick, simple and got high marks with the family.

 
Jun 02, 2006

I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of Butter and little extra sugar to the crust mix and it turned out fine! I didnt bother letting it cool in the freezer as long as the recipe suggested. I pulled the finished pie out of the oven, let it cool for about 30min, popped it in the freezer for 1hr, then I topped it w/cool whip and placed it in the fridge and the texture/temp was just right! I will make this again for sure!

 
Aug 01, 2003

After hearing other people saying that the filling was not enough for a pie, i decided to double the recipe and it was delicious. I put lime peel in it also. If you don't want to waste the egg whites, make a meringue otherwise, it was good without the whipped cream.

 
Mar 17, 2006

This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum

 
Jan 10, 2007

Very nice recipe. I thought the taste was just right. I wish it was a bit thicker though - maybe I will add more filling next time. I made it in a springform pan and that helped with getting the pie out. I always detroy pies when they are in the traditional pan. I enjoyed it frozen and just chilled in the fridge as well.

 

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 263 mg
  • 11%

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

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