Classic Tangy Delicious Key Lime Pie

Key lime has a mild, delicate fragrance. The sweet, floral aroma is deliciously enticing, fabulous in any dessert. The tart flavor balances the sweetness of the condensed milk. Seedless Persian lime generally is bigger and juicer than key lime but lacking the rich, intense flavor of key limes. Persian lime costs less and is always available in the stores.

Classic key lime pie recipe only uses condensed milk, eggs, lime juice, and graham-cracker crust. Some people may use more or fewer eggs, others may have different cooking time. The proper ratio of eggs, milk and juice is the key to a successful pie. Silky, creamy, tart and sweet key lime pie has been a favorite dessert in Florida for a long time. Thankfully you don’t have to travel to Florida for a special treat. It is easy to make key lime pie at home. To make things easier, you can use store-bought graham pie crust and bottled 100% key lime juice. They save time and taste pretty good. I love Keebler’s Ready Crust.

This recipe turned out to be exactly what I like in my key lime pie. It has the perfect balance of creamy sweet and tart goodness in every bite. Gorgeous silky texture, the refreshing, floral aroma is particularly welcoming after a heavy meal. It makes me so proud, I literally can’t wait to make another key lime pie as soon as I finish one. What can I say, success had never tasted this sweet before.


Classic Tangy Delicious Key Lime Pie

  • Servings: 8 to 10 | Recipe by Leslie at Soups Ahoy
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Classic Tangy Delicious Key Lime Pie

4 large egg yolks, plus 1 whole egg
1 (14 oz) can sweetened condensed milk, 1/4 teaspoon regular salt
2/3 cup (not more) fresh key lime juice (22 key limes or 6 regular limes)
1 teaspoon pure vanilla extract, 1/2 tablespoon fine key lime zest
One (Keebler Ready Crust) 9-inch graham pie crust

Always wash fruits before you zest and squeeze.


Preheat the oven to 350 degrees F.  Cook time:  22 minutes, don’t over cook.

1)  Whisk lime juice, condensed milk and salt in a big bowl
2)  Add eggs, one at a time, whisk
3)  Add vanilla extract and lime zest, whisk
4)  Gently whisk everything until smooth and creamy, no foams
5)  Carefully pour pie filling into 9-inch graham pie crust
6)  Bake in preheated oven, 22 minutes, don’t over cook
7)  Cool completely at room temperature, about 1 hour
8)  Refrigerate until fully set, about 3 to 4 hours
9)  Serve with whipped cream if you like

This amazing pie is easy to make and tastes delicious. The best pie to share with people you love.


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