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Key Lime Pie

Key Lime Pie

Southern Living JULY 1996

  • Yield: 1 (9-inch) pie


  • 1 3/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 3 large eggs, separated
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh Key lime juice*
  • 1 tablespoon lemon juice
  • 2 teaspoons grated Key lime rind*
  • 2 tablespoons sugar
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • Garnish: quartered lime slices


Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.

Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.

Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.

Bake at 325° for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.

Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.

Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.

* You can substitute regular (Persian) lime juice and rind for the Key lime variety.

*Regular (Persian) lime juice and rind may be substituted


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Key Lime Pie Recipe