Total Time
Prep 15 mins
Cook 0 mins

As easy as Pie ladies home journal Sept 1991 from poogan's porch restaurant Charleston, south Caroline


  1. preheat oven bake pie crust for 10 minutes.
  2. combine condense milk,key lime juice in large bowl.
  3. . beat heavy cream to stiff.
  4. fold milk mixture into stiff cream, until blended.
  5. scoop filling into prepared crust.
  6. freeze until semi-firm, at least 4 hours. let stand at room temperature 10 minutes before serving
  7. garnish with julienned lime peel.


Most Helpful

Tasty and good pie. Made for Fav's of 2012.

Lavender Lynn February 05, 2012

I have to say this is one of the best key lime pies I've ever made. I steer away from the ones with eggs, so this one was perfect. The heavy cream gave a great 'weight' to the pie, keeping it from being 'too ethereal'! And the creaminess is unsurpassed. I will most definitely be making this again; summer is calling my name! Thanks so much for sharing, IRISH SMITTY!

alligirl January 27, 2011

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