Total Time
55mins
Prep 25 mins
Cook 30 mins

A winning receipe from Key West FL! I am requested to make this pie for all special ocassions. Yes even Thanksgiving and Christmas! I make this about 4 -6 times a year.

Ingredients Nutrition

Directions

  1. Crust: Mix dry ingredients then add melted butter.
  2. Mix again.
  3. Press into 9inch pie pan.
  4. Bake 10 minutes at 325.
  5. Let cool.
  6. Filling: Beat egg yolks well.
  7. Add sweetened condensed milk and beat again.
  8. Very slowly, a little bit at a time add the key lime juice.
  9. Mix very well with your mixer.
  10. Rinse off the beaters to start to prepare the egg whites.
  11. Beat the egg whites until stiff glossy peaks form.
  12. Fold egg whites into the yolk mixture.
  13. Texture should be even.
  14. Pour into pie crust pan.
  15. Bake 20 min at 325.
  16. Cool, then refrigerate at least 2 hours before serving.
  17. Top with whipped cream!
Most Helpful

5 5

Extremely good!! I made it because my wife had a craving for key lime pie for months. I've always found it 'okay', but this recipe has made me realize that good homemade key lime pie is deee-licious!! I think I'll be the one with cravings next.<br/>BTW, I used 1/2 c of freshly squeezed key lime juice. And Chef#210523 is right that the cinnamon offsets the tartness perfectly.<br/>Update 2 years later: We still make this for special occasions and it's become a regular challenge when we travel to find somewhere that makes a better one than "our" recipe - it's still the champ beating out many famous restaurants' versions.

5 5

This is a wonderful, light recipe. The hint of cinnamon in the crust compliments the tartness of the key lime juice. I use a full 1/2 cup of lime juice and the taste is great!!!

To those of you who feel it didn't "firm up" enough, I have been using this same recipe for years, and I double the vegan cream cheese, Always make it a day ahead, to allow the flavors to meld and for the pie to properly set. I like to use Annie's Brand Snickerdoodle Gluten Free Bunny Cookies to make my crust. One 6oz bag, crushed, with 3 or 4 Tbsp vegan margerine. Press into the pan and bake 15 minutes.