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.

Course Dessert

Cuisine American

Keyword Key Lime, Key Lime Pie, Pie

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 342kcal

Author Erica Walker

4 egg yolks
14 ounces sweetened condensed milk
6 key limes *see Recipe Notes
1/4 cup key lime juice if needed (Nellie & Joe's Famous Key West Lime Juice is our favorite)
Whipped topping to garnish

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.

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.
Cut zested key limes in half and juice them.
Pour the key lime juice into a 1/2 cup measuring cup. If the 1/2 cup isn't filled, add key lime juice to fill it completely.
Beat 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 a small slice of lime if desired.
Store pie in refrigerator.

*If key limes are not available, you can still make this pie! Substitute 1 lime in place of the 6 key limes.