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    Home » Key Lime Pie

    July 22, 2021 Baking

    Key Lime Pie

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    Do you love key lime pie but hate making the crust? Yeah me too. I am not a maker of crusts. But I am an AVID maker of fillings. So pick up a pre-made crust from the store, or if you are blessed with the ability to make your own, do that. Because this recipe is all about the FILLING.

    Jump to Recipe
    easy key lime pie recipe

    Do you need to use fresh key limes?

    Absolutely not. In fact, when I've talked to those both in and from Key West (yes, including several famous makers of the classic pies), they do NOT use fresh key limes.

    So neither do I.

    best key lime pie

    The flavor of the fresh key limes isn't quite what I'm after, and have you SEEN key limes? They are tiny. It would take me 3 days to juice enough key limes for this pie. Which would be fine if it tasted better after doing so, but it doesn't.

    So pick up some Nellie and Joe's and call it a day, guilt-free. The link below is an affiliate link and I earn a small commission if you purchase from it (at no additional cost to you.)

    key lime pie with whipped cream

    How long does it keep?

    Key Lime Pie's texture will change based on how you store it, and really this is best eaten within about 24 hours of making it. It won't kill you if you keep it for 4 - 5 days in the fridge, but the crust will go soft and the top may get a film on it if it is not covered properly.

    piece of key lime pie with fork in it

    If you like this Southern Pie, you might also like:

    • Coconut Buttermilk Pie
    • Hummingbird Cake
    • Pecan Pie Blondies
    easy key lime pie recipe

    Key Lime Pie

    5 from 2 votes
    Print Pin Rate
    Servings: 8 slices
    Author: Marianne

    Ingredients

    • 1 cup key lime juice
    • 4 egg yolks
    • 2 14 oz can sweetened condensed milk
    • 1 9" graham cracker pie crust
    • 2 limes
    • 1 cup whipped cream

    Instructions

    • Preheat oven to 375°F. Zest one of the limes.
    • Beat the lime zest, 4 egg yolks, 2 cans sweetened condensed milk, and 1 cup of key lime juice until smooth and combined.
    • Pour into graham cracker crust. Bake for 20 - 23 minutes. Allow to cool completely. Refrigerate for 1 - 3 hours before serving.
    • To serve, top with whipped cream, lime slices, and lime zest
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
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    Reader Interactions

    Comments

    1. Nell says

      July 27, 2021 at 10:47 am

      Ingredients and instructions don't match. Which is to be used?

      Reply
    2. Nell says

      July 27, 2021 at 10:25 am

      What happened to the unused ingredients…the extra can of condensed milk, the 4th egg yolk and the other 1/4 cup lemon juice?

      Reply
      • Marianne says

        July 27, 2021 at 2:22 pm

        Thank you so much for pointing this out! I am not sure how I got my ingredient list separated from my instructions like that.
        I have updated the directions to indicate the correct measurements for everything now - the items as they are listed in the ingredients were/are correct!

        Reply

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    Heyyyyyyy!

    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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