Key Lime Pie
This Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: Key Lime, Key Lime Pie, Pie
Servings: 8
Calories: 342kcal
Author: Erica Walker
Hand Mixer
Conventional Oven
For the crust:
- 1/3 cup butter melted
- 1/4 cup sugar
- 1 1/4 cup graham cracker crumbs
For the filling:
- 4 egg yolks
- 14 ounces sweetened condensed milk
- 6 key limes for zesting and juicing
- Nellie & Joe's Famous Key West Lime Juice (if needed)
- whipped topping to garnish (optional)
For the filling:
Preheat oven to 350-degrees. Zest key limes until there are 2 teaspoons of zest, then juice them. Pour the fresh key lime juice into a 1/2 cup measuring cup.If the 1/2 cup isn't filled, add bottled key lime juice to fill it completely. Whisk the egg yolks until they are thick and turn to a light yellow. Use a stand mixer or an electric mixer. Slowly add sweetened condensed milk while mixing on a low speed.
Gradually add the key 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 lime slices, if desired. Store pie in refrigerator until ready to serve
Substitutions
If key limes and/or key lime juice are not available, you can still make this pie!
- Use Nellie & Joe's Key Lime juice in place of fresh key limes.
- Substitute the juice of 1 lime in place of the 6 key limes. Make sure you have 1/2 cup of juice.
Calories: 342kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 228mg | Potassium: 228mg | Fiber: 1g | Sugar: 37g | Vitamin A: 499IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 1mg