Key Lime Pie

Key Lime Pie

Never has ending a good meal on a sour note sounded so good, thanks to the unique flavor of this classic semi-tart Floridian dessert.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 9-inch pie


  • 1 9-inch graham cracker crust (Store bought or make your own)
  • 14 oz sweetened condensed milk
  • 2/3 cup key lime juice (You'll need about 1 dozen key limes)
  • 1 tbs finely grated lime zest (Plus more for garnish)
  • 3 egg yolks
  • 3/4 cup heavy cream, chilled
  • sugar (1 to 2 tbs, optional)


  • Preheat the oven to 350 F and place the rack in the middle of the oven.
  • Whisk together condensed milk, key lime juice, lime zest, and egg yolks. Pour into the prepared crust.
  • Bake for 15 minutes. The center won't be entirely set, that'll happen as it cools. Remove from oven and let cool completely on a wire rack, then transfer to the fridge to chill for at least 2 hours, but up to 8 is best.
  • Just before serving, combine cream and sugar in a large mixing bowl. Whisk on medium until soft peaks form, about 2 to 3 minutes. Spoon over pie, garnish with zest, and enjoy!


If you're looking for a stiffer filling, try using the whole egg instead of just the yolks. The protein in the whites will harden in the heat of the oven, lending structure to the filling.