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• 5 Potato Chip Flavors Worth a Trip to the Asian Market Right Now Branch out for a better chip. Profile Menu Join Now Join Now Account More Your Account Your Account Account More Follow Us Key Lime Pie I Key Lime Pie I 306 Ratings 5 star values: 228 4 star values: 56 3 star values: 14 2 star values: 5 1 star values: 3 306 Ratings This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice. Share Gallery Read the full recipe after the video. Recipe Summary test prep: 15 mins cook: 15 mins additional: 4 hrs total: 4 hrs 30 mins Servings: 8 Yield: 1 - 9 inch pie Advertisement Ingredients Decrease Serving 8 Increase Serving Adjust Original recipe yields 8 servings The ingredient list now reflects the servings specified Ingredient Checklist 1 cup graham cracker crumbs 3 tablespoons white sugar 5 tablespoons butter, melted 3 eggs ½ cup key lime juice 1 (14 ounce) can sweetened condensed milk 1 pinch salt 1 pinch cream of tartar 1 cup heavy whipping cream 1 lime, sliced Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool. Advertisement Step 2 Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. Step 3 To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust. Step 4 Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices. I Made It Print Nutrition Facts Per Serving: 420 calories; protein 7.8g; carbohydrates 42.7g; fat 25.4g; cholesterol 146.2mg; sodium 234.4mg. Advertisement Reviews (325) Add Rating & Review Most helpful positive review Rating: 5 stars 09/20/2012 What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'pasty.' I also reduced the amount of lime juice to make the pie a little firmer, and wished I hadn't - it didn't have enough lime flavor. The third time I made this, I reduced the butter by 1 Tbl., and used only 1/4 cup. I liked that much better. Don't be afraid to bake it the entire time, as that's what makes the filling firm and not runny. Note that this pie tastes much better the next day. Also, I liked increasing the crust ingredients per Ina Garten's recipe on FoodNetwork to 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 Tbl. butter - makes a larger crust that is easier to work with, before and after baking. Note that you will need approximately 15 key limes + 1 regular lime OR 8-10 regular limes for the required amount of juice. Thanks so much for sharing your recipe! Helpful (139) Most helpful critical review Rating: 3 stars 04/16/2006 I'm not sure if this is how key lime is supposed to taste but it really wasn't what I was looking for. The whipped egg whites gave it an airy foamy texture. If you're into that kind of thing it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again. Helpful (8) 306 Ratings 5 star values: 228 4 star values: 56 3 star values: 14 2 star values: 5 1 star values: 3 Reviews: Rating: 5 stars 09/20/2012 What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'pasty.' I also reduced the amount of lime juice to make the pie a little firmer, and wished I hadn't - it didn't have enough lime flavor. The third time I made this, I reduced the butter by 1 Tbl., and used only 1/4 cup. I liked that much better. Don't be afraid to bake it the entire time, as that's what makes the filling firm and not runny. Note that this pie tastes much better the next day. Also, I liked increasing the crust ingredients per Ina Garten's recipe on FoodNetwork to 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 Tbl. butter - makes a larger crust that is easier to work with, before and after baking. Note that you will need approximately 15 key limes + 1 regular lime OR 8-10 regular limes for the required amount of juice. Thanks so much for sharing your recipe! Helpful (139) Rating: 5 stars 09/05/2007 If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whites. I added 1 ounce of lime jello for color and extra flavor. Wonderful! (I did not freeze it.) Helpful (75) Rating: 5 stars 04/23/2003 I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking, but she called ME and asked for the recipe! I'll make this particular recipe for him every year. It's quick, simple and got high marks with the family. Helpful (66) Advertisement Rating: 5 stars 08/01/2003 After hearing other people saying that the filling was not enough for a pie i decided to double the recipe and it was delicious. I put lime peel in it also. If you don't want to waste the egg whites make a meringue otherwise it was good without the whipped cream. Helpful (28) Rating: 5 stars 06/02/2006 I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of Butter and little extra sugar to the crust mix and it turned out fine! I didnt bother letting it cool in the freezer as long as the recipe suggested. I pulled the finished pie out of the oven let it cool for about 30min popped it in the freezer for 1hr then I topped it w/cool whip and placed it in the fridge and the texture/temp was just right! I will make this again for sure! Helpful (27) Rating: 5 stars 03/17/2006 This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum Helpful (18) Advertisement Rating: 4 stars 01/10/2007 Very nice recipe. I thought the taste was just right. I wish it was a bit thicker though - maybe I will add more filling next time. I made it in a springform pan and that helped with getting the pie out. I always detroy pies when they are in the traditional pan. I enjoyed it frozen and just chilled in the fridge as well. Helpful (16) Rating: 5 stars 06/26/2006 Fantastic stupendous outrageous scrumptious! I made this for all my girlfriends. It was a huge success and I only ate the crumbs. I was unable to get real key lime juice so I substituted 1/2 lime 1/2 lemon. It was awesome. Helpful (14) Rating: 5 stars 08/01/2003 Tastes just like restaurant pies very easy to make...don't be fooled by the fact that it's not green! Helpful (13) Rating: 3 stars 04/16/2006 I'm not sure if this is how key lime is supposed to taste but it really wasn't what I was looking for. The whipped egg whites gave it an airy foamy texture. If you're into that kind of thing it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again. Helpful (8) All Reviews for Key Lime Pie I - of Reviews Reviews: Advertisement Close this dialog window Share & More Close this dialog window Nutritional Information Key Lime Pie I Servings Per Recipe: 8 Calories: 419.8 % Daily Value * protein: 7.8g 16 % carbohydrates: 42.7g 14 % dietary fiber: 0.6g 2 % sugars: 35.2g fat: 25.4g 39 % saturated fat: 14.8g 74 % cholesterol: 146.2mg 49 % vitamin a iu: 893.7IU 18 % niacin equivalents: 2.3mg 18 % vitamin b6: 0.1mg 5 % vitamin c: 8.7mg 15 % folate: 22.8mcg 6 % calcium: 178.2mg 18 % iron: 0.9mg 5 % magnesium: 22.2mg 8 % potassium: 293.6mg 8 % sodium: 234.4mg 9 % thiamin: 0.1mg 9 % calories from fat: 228.8 *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, All Rights Reserved Back to Recipe Recipe Reviews Photos Reviews for Photos of Key Lime Pie I Reviews: 1 of 325 Rating: 5 stars 09/20/2012 What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'pasty.' I also reduced the amount of lime juice to make the pie a little firmer, and wished I hadn't - it didn't have enough lime flavor. The third time I made this, I reduced the butter by 1 Tbl., and used only 1/4 cup. I liked that much better. Don't be afraid to bake it the entire time, as that's what makes the filling firm and not runny. Note that this pie tastes much better the next day. Also, I liked increasing the crust ingredients per Ina Garten's recipe on FoodNetwork to 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 Tbl. butter - makes a larger crust that is easier to work with, before and after baking. Note that you will need approximately 15 key limes + 1 regular lime OR 8-10 regular limes for the required amount of juice. Thanks so much for sharing your recipe! Helpful (139) Rating: 5 stars 09/05/2007 If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whites. I added 1 ounce of lime jello for color and extra flavor. Wonderful! (I did not freeze it.) Helpful (75) Rating: 5 stars 04/23/2003 I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking, but she called ME and asked for the recipe! I'll make this particular recipe for him every year. It's quick, simple and got high marks with the family. Helpful (66) Rating: 5 stars 08/01/2003 After hearing other people saying that the filling was not enough for a pie i decided to double the recipe and it was delicious. I put lime peel in it also. If you don't want to waste the egg whites make a meringue otherwise it was good without the whipped cream. Helpful (28) Rating: 5 stars 06/02/2006 I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of Butter and little extra sugar to the crust mix and it turned out fine! I didnt bother letting it cool in the freezer as long as the recipe suggested. I pulled the finished pie out of the oven let it cool for about 30min popped it in the freezer for 1hr then I topped it w/cool whip and placed it in the fridge and the texture/temp was just right! I will make this again for sure! Helpful (27) Rating: 5 stars 03/17/2006 This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum Helpful (18) Rating: 4 stars 01/10/2007 Very nice recipe. I thought the taste was just right. I wish it was a bit thicker though - maybe I will add more filling next time. I made it in a springform pan and that helped with getting the pie out. I always detroy pies when they are in the traditional pan. I enjoyed it frozen and just chilled in the fridge as well. Helpful (16) Rating: 5 stars 06/26/2006 Fantastic stupendous outrageous scrumptious! I made this for all my girlfriends. It was a huge success and I only ate the crumbs. I was unable to get real key lime juice so I substituted 1/2 lime 1/2 lemon. It was awesome. Helpful (14) Rating: 5 stars 08/01/2003 Tastes just like restaurant pies very easy to make...don't be fooled by the fact that it's not green! Helpful (13) Rating: 3 stars 04/16/2006 I'm not sure if this is how key lime is supposed to taste but it really wasn't what I was looking for. The whipped egg whites gave it an airy foamy texture. If you're into that kind of thing it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again. Helpful (8) Key Lime Pie I 1 of 41 Key Lime Pie I Key Lime Pie I 2 of 41 Key Lime Pie I Key Lime Pie I 3 of 41 Key Lime Pie I Key Lime Pie I 4 of 41 Key Lime Pie I Key Lime Pie I 5 of 41 Key Lime Pie I Key Lime Pie I 6 of 41 Key Lime Pie I Key Lime Pie I 7 of 41 Key Lime Pie I Key Lime Pie I 8 of 41 Key Lime Pie I Key Lime Pie I 9 of 41 Key Lime Pie I Key Lime Pie I 10 of 41 Key Lime Pie I Key Lime Pie I 11 of 41 Key Lime Pie I Key Lime Pie I 12 of 41 Key Lime Pie I Key Lime Pie I 13 of 41 Key Lime Pie I Key Lime Pie I 14 of 41 Key Lime Pie I Key Lime Pie I 15 of 41 Key Lime Pie I Key Lime Pie I 16 of 41 Key Lime Pie I Key Lime Pie I 17 of 41 Key Lime Pie I Key Lime Pie I 18 of 41 Key Lime Pie I Key Lime Pie I 19 of 41 Key Lime Pie I Key Lime Pie I 20 of 41 Key Lime Pie I Back to Recipe Review this recipe Add Photo Key Lime Pie I Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it What did you think about this recipe? Did you make any changes or notes? Submit Success!Thanks for adding your feedback. Close this dialog window Successfully saved Congrats! You saved Key Lime Pie I to your Magazines & More Learn More Connect Follow Us Close this dialog window Global Communities Close this dialog window Other Meredith Sites MeredithAllrecipes is part of the Meredith Food Group. © Copyright 2021 . All Rights Reserved. © Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/25/2021 Close this dialog window View image Key Lime Pie I this link is to an external site that may or may not meet accessibility guidelines.

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