Non-traditional Key Lime Pie

READY IN: 4hrs 15mins
Recipe by Danny Beason

Prepared by Nashville's "Caterer to the Stars" Laure Jabus, YUM! Catering

Top Review by Boomette

Since I didn't have key lime, I used 5 tbs each lime juice and lemon juice. I had to bake it longer, maybe 15 more minutes. Cause the filling was not cooked through. The taste is wonderful. With or without the whipped cream topping. Thanks Danny :) Made for Bargain Basement tag game

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
  3. Press the mixture into an 8-inch pie pan.
  4. Bake the crust for 5 minutes.
  5. Remove the crust from the oven, but leave the oven on.
  6. Meanwhile, prepare the filling.
  7. Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
  8. Gradually beat in the lime juice and zest.
  9. Pour the mixture into the crust.
  10. Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
  11. Remove the pie from the oven.
  12. Set the pie on a rack to cool to room temperature.
  13. Refrigerate the pie, uncovered, for at least four hours before serving.
  14. When ready to serve, make the whipped topping.
  15. Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
  16. Place on top of pie and serve!

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