Key Lime Pie

Key Lime Pie

4 large egg yolks
4 tsp lime zest
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice

Cooked pie crust of choice.

Whisk the egg yolks and lime zest together.  Add milk and whisk until smooth.  Add lime juice and mix.  Let the mixture sit until it thickens about 15-30 minutes. 

Pour the filling into the pie crust.  Bake for 15-20 minutes at 350 degrees until the center is firm but wiggles slightly when you tap the edge of the pie tin.  Cool completely and refrigerate. 

Becky's Note: For some reason I thought key lime pies should be green.  I tried to get the color right with several batches of pies.  I never could figure out a very appetizing color of green.  After research I decided that key lime looked great as a cream color! 


  1. My family loves Key Lime Pie and I usually make one for Easter dinner - I want to point out that there is a HUGE difference in using regular limes (which are Persian) and Key Limes. Key Limes are very small, hard to juice and hard to find, at least here in Chicago. In my grocery store, I can usually find bottled Key Lime juice where regular lime juice is sold (next to the bottled lemon juice). Otherwise, order it on Amazon here.

    1. Thanks for the great info. I use fresh limes off the tree but I am pretty sure they are not specifically key lime. I am really interested to track down some real key limes and try a new batch of pies!

  2. Having lived in Key West in the 70's, a true Conch (born in Key West) will tell you Key Lime pie should never be green. I have found that true key limes are more tart -acidy- than the green persians. Alot of the receipes do not say to bake the pie because they claim the acid cooks the eggs.


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