Key lime pie has got to be my favorite kind of pie, ever. The tangy sweetness just can’t be beat. Try it with a whipped topping or meringue topping (see below).
I got this Key Lime Pie recipe when I was visiting Savannah, Georgia with my friend, Amie. Savannah has got to be one of the most beautiful and charming cities ever. We had so much fun touring the historic city squares, walking along the river, and eating! We went to Mrs. Wilkes Dining Room for a southern style dinner that was incredible. We had to wait in line for a while to get in, but, it was totally worth it. It was southern cooking and hospitality at it’s best.
When we were shopping downtown, I found this recipe on a magnet. Key lime pie has got to be my #1, favorite kind of pie so I bought it and tried it out as soon as I got home. I made it for my family and we can’t get enough of it! I love how tangy and sweet it is. This is a super easy recipe (it is even EASIER if you just buy a pre-made graham cracker crust). It is now a favorite family recipe!
Now, traditional key lime pie is not bright green in color. It is more of a pale greenish-yellow color. Sometimes we like to add a little green food coloring if we are making this for St. Patrick’s day or to make the green “pop” a little more. Most of the time we just leave it how it is though.
This key lime pie is perfect for the summer time when you are wanting a nice, cool, citrus-y dessert. Some people prefer to have their key lime pie with a meringue topping instead of using whipped cream. We have topped this key lime pie with the meringue recipe from our Lemon Meringue Pie and it is FABULOUS. Try it both ways and decide which way you like it best!
Save RecipeIngredients
- 1/3 c. butter
- 1/4 c. sugar
- 1 1/4 c. finely crushed graham cracker
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 lime
- 1/4 cup key lime juice
- 2 teaspoons lime zest
- Whipped topping to garnish
Instructions
- Melt butter, add sugar and then add crushed crackers.
- Spread evenly into 9" pie plate and press onto bottom and sides to form an even crust.
- Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.
- Pre heat oven to 350-degrees. With electric mixer beat the egg yolks until they are thick and turn to a light yellow (it takes a while, just keep beating). Slowly add sweetened condensed milk while mixing on a low speed. Zest 1 lime, then juice it. Pour the fresh lime juice into a 1/2 cup measuring cup then fill the cup with the Key Lime juice to make a full 1/2 cup of juice. (I like the Nellie & Joe's Famous Key West Lime Juice.) Gradually add the lime juice and zest and continue to mix on a low speed just until blended.
- Pour the mixture into the prepared pie shell and bake 15 minutes. Remove and let cool. Serve with a garnish of whipped topping and a small slice of lime if desired.
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