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Key Lime Pie IV

Read Reviews (36)

"Easy pie! You can substitute a prepared shortbread or graham cracker crust for the pastry crust, if you like." — ruth uitto

Ingredients Edit and Save

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How to Juice a Lemon

Original recipe makes 1 pie Change Servings

1 (14 ounce) can sweetened condensed milk
4 tablespoons fresh lime juice
4 tablespoons lemon juice

3 drops green food coloring
1 cup heavy whipping cream
1 (9 inch) pie shell, baked

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Directions

Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.
Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.

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This was very good. I used all key lime juice instead of half lime & lemon juices. I also left out the green food coloring. Real key lime pie doesn't have a green color. I also used some fresh lime zest for a little extra kick. It was a very quick & easy recipe.

—MAMABEAC

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Most Helpful Critical Review

Aug 20, 2003

This pie was great... the second day. It needs some time for the tastes to mingle. When I served it originally, it tasted pretty much like eating straight sweetened condensed milk. Save some whipped cream as topping - you won't regret it.

—STEFANIE77

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41 Ratings

Dec 15, 2003

EXQUISITE! My husband is peculiar about his key lime pie and this one got a thumbs up from him. It's ridiculously simple and tastes divine. I wasn't even a fan of key lime pie till I tasted this version. Fabulous recipe...THANKS. (I used a shortbread crust...tasted perfect.)

—MRSKNIGHT

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May 27, 2007

Unfortunately my husband and I were not impressed with this pie. Overall the sweetened condensed milk over powered the taste of the pie. It was definitely easy to prepare and a kid friendly recipe to get them involved in. Our 5 yr old son loved it but I think it was because he was able to prepare most of the pie and was impressed with how the food coloring turned the mixture green. Next time I will definitely opt for a key lime pie recipe that is baked to help break down the sugar.

—Amy P

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Jun 27, 2011

My experience making this recipe turned into an adventure. I thought that I had a reasonable expectation that I would be able to get 8 tablespoons of juice out of 30 key limes. I prefer Persian limes, believe me. Key limes are a headache. After 40 minutes of cutting, seeding and prodding all the juice I could out of the critters, I only had 4 tablespoons of juice. I had no other source of juice in the house, and time wouldn't permit a trip to the store. So! I decided that I would use some lemon drink powder and water to make up the difference. Well, of course, the water foiled the effect of the condensed milk and juice combination, yielding a watery filling. I decided to add 4 egg yolks, and baked it for about 40 minutes at 350. The pie was just great! Since it was for company, it was a breath holding experience, but turned out nicely. Don't know that I would recommend doing this exactly, but just thought I'd share.

—Linda Garrett

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Apr 15, 2008

3 & and 1/2 stars. After reading reviews I doubled the key lime juice & was glad I did. It's good but SO SWEET. It firms up to a nice creamy, sturdy consistency though, especially if you pop in the freezer for a few minutes BEFORE the fridge. Not quite as good as Key Lime Pie VII but better than Key Lime Pie I.

—mommymeggy

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Jul 02, 2010

I made this pie for Father's Day, and everybody who had some loved it, the only thing I changed, was that I used all lime juice instead of half lemon and half lime and made my own crust, using one package of graham crackers, 1/3 cup melted butter and 1/4 cup sugar possessed and then packed down into to pie pan.

—Nora

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Sep 24, 2003

This recipe has the distinct disadvantage of following the most amazing key lime restaurant pie I've ever had (Charleston's) a few weeks ago. The filling mixture is just fine, but not stupendous. I printed the recipe, bought the groceries and supervised and my wife and mother-in-law made the pie. My wife gave it a 6 on a 1 to 10 scale, which I thought was just about right. The recipe's major advantage is ease of preparation. It's quick and easy. I prefer "real" pie crust, but my wife wanted gram cracker crust (If mama ain't happy ....). Still, it *would* have been better with the real stuff.

—CURTISLEE

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Nutrition

Calories
382 kcal
19%

Carbohydrates
39.5 g
13%

Cholesterol
57 mg
19%

Fat
23.1 g
35%

Fiber
0.4 g
2%

Protein
6 g
12%

Sodium
196 mg
8%

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

Nutritional Information

Key Lime Pie IV

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 382
Calories from Fat: 208

% Daily Value *
Total Fat 23.1g 35 %
Saturated Fat 11.5g 57 %
Cholesterol 57mg 19 %
Sodium 196mg 8 %
** Potassium 238mg 7 %
Total Carbohydrates 39.5g 13 %
Dietary Fiber 0.4g 2 %
Protein 6g 12 %
Sugars 27g
** Vitamin A 11 %
** Vitamin C 12 %
** Calcium 20 %
** Iron 8 %
** Thiamin 14 %
** Niacin 17 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 13 %

* 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.