Key Lime Pie is easy to make and a tangy, no bake, summer dessert that almost everyone loves. You can change it up by adding fresh berries to the top. Be forwared though, the purists like it best plain and simple.
Key limes are tiny little limes that grow on Key West , Florida. The juice is really nothing like a lime..it is more tart somehow, but with a unique flavor that you can’t explain. Key Lime Pie is a classic. Almost everyone loves it and it is so easy to make that it is great for a last minute dessert.
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Key limes are available in the produce section for a very short time every year. You can get around this glitch one of two ways — either use regular lime juice or buy the bottled Key lime juice available in some grocery stores and on Amazon. If you choose to use regular lime juice you will be losing some of the unique flavor that the Key limes add to the dish.
This Key lime pie is almost a no bake recipe. You do need to put it in the oven for about 10 minutes before chilling. Also, the whipped cream is added into the nutrition analysis. You can subtract about 200 calories if you choose not to use whipped cream.
You can use any kind of sweetened condensed milk you want but Eagle Brand Sweetened Condensed Milk was used in this recipe and it’s my preference. I do think that there is a difference between a Key lime pie made with it and one made with another brand.
- 1 baked crust or, 1 graham cracker crust or, my favorite, 1 gingersnap crumb crust
- 2 cans sweetened condensed milk
- 2 egg yolks
- 1 cup key lime juice
- Zest of 2 Key limes if available
- 1 pint heavy cream, whipped and sweetened to taste. Add a little vanilla if desired
- Whisk the egg yolks and condensed milk together until smooth.
- Add lime juice and whisk until thickened
- Pour into desired crust and bake at 350F 10 minutes
- Chill for about 2 hours
- Top with whipped cream
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