Kelly's Rich and Creamy Key Lime Pie

Recipe by Wildflour
SERVES: 8-10
YIELD: 1 pie




  • Preheat oven to 325º.
  • In medium bowl, gently whisk eggs.
  • Slowly whisk in sweetened condensed milk.
  • Slowly whisk in key lime juice.
  • *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
  • Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
  • 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.
  • Let cool. Pie will set up perfectly as it cools.
  • Refrigerate at least 4-6 hours or overnight.
  • Pie gets even better the next day! :).
  • Serve with whipped cream topping.
  • Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
  • VERY rich and creamy!
  • ***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. ;).
  • 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!
  • *If preferred, you can also bake this pie in a 9" deep dish pastry crust.