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Easy Key Lime Pie

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Today I am going to share with you my version of easy key lime pie.  If you have never made key lime pie before it is quite simple, especially with my version.  There are 4 essential elements to making this pie graham cracker crust, sweetened condensed milk, egg yolks, and lime juice.  Those can be found in most recipes for this kind of pie. There really is no excuse with this recipe.  ANYONE can make this key lime pie recipe.  I really feel it is foolproof.

Now the additional ingredients are what can change it up.  I like to ad lime zest and top my pie with real whipped cream.  I am a big fan of real whipping cream and love it on almost all pies.  Some people top it with meringue or a sour cream topping or nothing at all.  I love the addition of the sweet whipped cream to the tart and tangy lime pie.  Now for picture purposes, I only use a little whipped cream so you could see the beautiful lime portion of the pie.  However, when I eat it, the whole slice with a covering of cream.  YUM!  This pie is also best if you can give it 12 hours to chill, so it is great when you want to make a dessert ahead of time.

Easy Key Lime Pie | realmomkitchen.com

Easy Key Lime Pie

Real Mom Kitchen

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Ingredients
  

  • 1 - 9 inch prepared graham cracker shell
  • 1 14-ounce can sweetened condensed milk
  • 4 large egg yolks
  • Zest from 1 lime I just use regular a lime
  • ½ cup key lime juice I use Nellie and Joe's bottled juice but you can juice your own limes or key limes or use regular bottled lime juice
  • 1 cup Whipping Cream
  • 2 heaping tbsp Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions
 

  • In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined.  Whisk in lime juice.
  • Allow filling to sit while you zest the lime.  Add lime zest and whisk just until combined.
  • Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes. Remove from oven and cool for 1 hour.
  • The filling will become set as it cools.  When cool, place the pie in the refrigerator.  Chill for at least one hour before serving, but it is best if you can chill it for 12 hours.
  • Combine whipping cream, powdered sugar, and vanilla  in a medium sized mixing bowl and beat until soft peaks form.  Pipe or spread whipping cream over pie and serve.  Makes 8 servings.
Tried this recipe?Let us know how it was!

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32 Comments

    1. The egg yolks are part of the pie filling which gets baked in the oven for 17 minutes at 350.
      Supposing the eggs were raw though, no it wouldn’t bother me. I’ve been eating cookie dough with raw eggs in it for years.

    1. The egg yolks are part of the pie filling which gets baked in the oven for 17 minutes at 350.
      Supposing the eggs were raw though, no it wouldn’t bother me. I’ve been eating cookie dough with raw eggs in it for years.

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  11. I knew when I saw the picture it was the recipe for Key Lime Pie I make from Cook’s Illustrated. The basic ingredients and measurements for the filling are the same. It really and truly is an amazing pie. I have had so many people who claim they don’t like key lime pie love this pie. It’s not anything like the ones you get in the freezer section at your grocery store that have that fake green food dye and bottled lime juice flavor, and unpalatable corn starch-like jelly consistency. I would highly recommend using key limes (aka Mexican limes, Persian limes) rather than the bottled juice — I am fortunate to have a key lime tree and that fresh flavor is off the charts. You only need a 1/2 cup, so it’s worth the extra effort.

  12. I knew when I saw the picture it was the recipe for Key Lime Pie I make from Cook’s Illustrated. The basic ingredients and measurements for the filling are the same. It really and truly is an amazing pie. I have had so many people who claim they don’t like key lime pie love this pie. It’s not anything like the ones you get in the freezer section at your grocery store that have that fake green food dye and bottled lime juice flavor, and unpalatable corn starch-like jelly consistency. I would highly recommend using key limes (aka Mexican limes, Persian limes) rather than the bottled juice — I am fortunate to have a key lime tree and that fresh flavor is off the charts. You only need a 1/2 cup, so it’s worth the extra effort.

  13. Oh..Key Lime Pie is my absolutely favorite dessert!! I also have a recipe on my blog that has an extra sour layer/custard that gives it even more sour power for those who like their pie nice and puckery!
    Also, just thought I would let you and your readers know we are giving away a FREE Bosch Mixer (over $300) on our blog this month! Visit our blog for more details http://www.dealstomeals.blogspot.com to see how easy it is to win!
    Good luck

  14. Oh..Key Lime Pie is my absolutely favorite dessert!! I also have a recipe on my blog that has an extra sour layer/custard that gives it even more sour power for those who like their pie nice and puckery!
    Also, just thought I would let you and your readers know we are giving away a FREE Bosch Mixer (over $300) on our blog this month! Visit our blog for more details http://www.dealstomeals.blogspot.com to see how easy it is to win!
    Good luck

  15. I love the simplicity…key lime pie is just awesome 🙂
    Where do you find your Nellie and Joe’s? I know I’ve seen it, but when I go to look for it I can’t find it!

  16. I love the simplicity…key lime pie is just awesome 🙂
    Where do you find your Nellie and Joe’s? I know I’ve seen it, but when I go to look for it I can’t find it!

  17. I love this recipe! The one I used is very similar & it called for whisking the lime zest with the egg yolks for a while before adding the other ingredients so that the color kind of soaked in and turned the filling a little green. I messed up and added the zest later so the filling never turned green and I added green food coloring. And turned it radioactive! It was the scariest looking color on a key lime pie you’ve ever seen–LOL–but it tasted wonderful. Love your idea of whipped cream on top–I will do that next time. Kind of shocked I didn’t do it last time!

  18. I love this recipe! The one I used is very similar & it called for whisking the lime zest with the egg yolks for a while before adding the other ingredients so that the color kind of soaked in and turned the filling a little green. I messed up and added the zest later so the filling never turned green and I added green food coloring. And turned it radioactive! It was the scariest looking color on a key lime pie you’ve ever seen–LOL–but it tasted wonderful. Love your idea of whipped cream on top–I will do that next time. Kind of shocked I didn’t do it last time!