The Best Key Lime Pie

Total Time
30mins
Prep
30 mins
Cook
0 mins

This recipe came from my friend, Suzette. I love Key Lime pie and this is the best I have ever tasted! She combined several recipes (Southern Living) in one to make this perfect pie. It is sure to please!

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Ingredients

Nutrition

Directions

  1. Combine graham crackers crumbs, sugar and butter and press into pie plate.
  2. Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
  3. Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.
Most Helpful

5 5

Really, really good. I left out the lime zest because I wanted a purely creamy texture. Also, I used an Italian meringue as topping. Super good!

4 5

I was curious about the powdered sugar since condensed milk is already so sweet. I concluded that the real key limes aare more acidic and can take on the added sweetness. The texture is good, but a slight bitterness seems to come through, which I believe is from the zest. I would rather it not be added.

5 5

Everything I dreamed it would be! Sweet, tangy, just bitter enough. I used the crust from Lorac's "Pappadeaux's Key Lime Pie" recipe, which calls for ground pecans. I used walnuts: I chopped 'em up in the blender w/ the graham cracker. Uber tasty!