Kelly's Rich and Creamy Key Lime Pie

READY IN: 1hr
Recipe by Wildflour

My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!

Top Review by Petronilla

The very best key lime pie I have ever made. This is a keeper forever. I made mine with a merengue using the 6 leftover whites and confectioners' sugar. Baked it on top for the last 15 minutes. I also made my own graham cracker crust. Total baking about 35 minutes in my oven.

Ingredients Nutrition

Directions

  1. Preheat oven to 325º.
  2. In medium bowl, gently whisk eggs.
  3. Slowly whisk in sweetened condensed milk.
  4. Slowly whisk in key lime juice.
  5. *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
  6. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
  7. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
  8. Let cool. Pie will set up perfectly as it cools.
  9. Refrigerate at least 4-6 hours or overnight.
  10. Pie gets even better the next day! :).
  11. Serve with whipped cream topping.
  12. Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
  13. VERY rich and creamy!
  14. ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
  15. The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
  16. *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

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