Key Lime Pie

Name: Key Lime Pie
Prep time: 10 min
Total time: 4 h 58 min
Yield: Makes 10 servings
Ingredients: 1 ¼ cups graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons butter, melted; 2 (14-ounce) cans sweetened condensed milk; 1 ¼ cups Key lime juice; 2 large eggs, lightly beaten; ½ cup crème fraîche or sour cream; 2 tablespoons powdered sugar; Garnishes: grated lime zest and lime slices

11 Ratings
10 Reviews

Fresh limes are a must for this perfect citrus pie. Key limes, often found only in specialty produce departments, are smaller and rounder than the more common Persian limes. They also are more yellow than green. You can substitute Persian limes, but we don't recommend using bottled lime juice for this recipe.

By Kim Sunée

Recipe by MyRecipes January 2006

Gallery

Credit: Charles E. Walton IV

Recipe Summary test

prep:

10 mins

bake:

33 mins

stand:

15 mins

chill:

4 hrs

total:

4 hrs 58 mins

Yield:

Makes 10 servings

Ingredients

1 ¼ cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted
2 (14-ounce) cans sweetened condensed milk
1 ¼ cups Key lime juice
2 large eggs, lightly beaten
½ cup crème fraîche or sour cream
2 tablespoons powdered sugar
Garnishes: grated lime zest and lime slices

Directions

Step 1
Preheat oven to 325°. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.

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Step 2
Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Chill at least 4 hours.
Step 3
Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.
Step 4
Macadamia Key Lime Pie: Substitute 1/4 cup chopped dry roasted macadamia nuts for 1/4 cup graham cracker crumbs, and add to 1 cup crumbs. Proceed as directed. Sprinkle additional 1/4 cup chopped dry roasted macadamia nuts evenly over topping.

Chef's Notes

You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice. Instead of the usual meringue or whipped cream topping, I prefer sweetened crème fraîche and a last-minute squeeze of fresh lime.

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susanmcgee

05/19/2013

The chilled pie sliced well, it was nice and tart with the persian limes I used, and everyone loved it. I'm very critical about my finished products and this was excellent. I would not change a thing! I used the sour cream substitute. I used my pyrex deep dish pan, http://www.pyrexware.com/index.asp?pageId=11&CatID=388&SubCatID=393&upc=71160055766 and it filled it perfectly and it fit in my Tupperware carrier perfectly too. It did take, in my oven, about 10 minutes longer to bake than the recipe called for.

esaarela

09/23/2012

I chose this recipe based on the reviews. The recipe was quick and easy. I squeezed the limes (eight) while baking the crust. I chilled the pie overnight and added the sour cream layer the next day. Great recipe, great pie. My guests loved it! It's easy enough for an any-day dessert and certainly approprirate for a special occasion.

JoleeC1208

10/29/2011

Tacowoman6

10/29/2011

Very good pie! I cut the key lime juice back to 3/4 cup and used a can of fat free sweetened condensed milk for one of the cans. The other was regular fat. I think this pie tastes as good as any you could get in a restaurant.

jmarie958

08/31/2011

my favorite key lime pie recipe!

myrnaday

03/18/2011

Fantastic!

promogal

02/07/2011

Very very good. I'd cut back ever so slightly on the key lime juice next time. Will make again!

JC1271

11/09/2010

This recipe is great!

valtrie

06/23/2010

I made this for my boyfriends birthday because it's his favorite dessert. I was up all night squeezing actual key limes (each one was about an inch in diameter), which i can say was worth it though a word to the wise when using real key limes you only need half as much juice otherwise it is extremely sour. i also used fresh whipped cream instead sour cream again do to the sourness factor.

seattlebelle

05/02/2010

This recipe is great! Very easy with spectacular results. I used normal limes, since my supermarket doesn't stock key limes. The pie is tart and flavorful. Also, I used a regular 9inch pie pan because I didn't want to buy a 10inch. Sour cream topping is a nice touch. Might make a little more crust next time because it goes so well with the filling. Definitely will be making this again!

phillodoe

12/26/2008

There are several Key Lime pie recipes worthy of your table and this is a wonderful, if slight, variation. Suitable for special occasions but don't wait. This is very tart because of the amount of key lime juice. The unusual topping is a nice touch. We only get small key limes here which makes for more work but it's worth it. Stick to the recipe and avoid bottled key lime juice if at all possible. I have made this several times and look forward the my next.

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Key Lime Pie

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Reviews (10)

All Reviews for Key Lime Pie

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Key Lime Pie

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Reviews (10)

All Reviews for Key Lime Pie