Key Lime Pie IV Recipe -
Key Lime Pie IV Recipe

Key Lime Pie IV

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


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

Most Helpful Positive Review
Aug 20, 2008

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.

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.


44 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.)

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.

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.

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.

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.

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.


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  • 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.

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