Key Lime Pie III

Key Lime Pie III

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"Another variation on the classic Florida dessert that Hemmingway loved so well. This version is made with bitters. Top with whipped cream, if desired. Enjoy!!"
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servings 303 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Dissolve lime gelatin in boiling water, add lime rind and juice. Slowly pour into egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thick.
  2. Beat egg white until stiff peaks form. Fold into lime gelatin mixture. Add food coloring if desired.
  3. Pour into baked pie shell. Chill until firm or overnight.



I used 16oz. of heavy whipping cream in place of the egg white. I mixed half the whipped cream into the pie and put the other half on top of the pie...delicious!!

This is an excellent key lime pie, and I really enjoyed it and am looking forward to having it again! I frosted it with Whip Cream Frosting (from allrecipes too) and garnished with fresh lime sl...

It was alright, I recommend using real ingredients rather than the pudding for a quality pie.

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