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Key Lime Pie I

Rated as 4.64 out of 5 Stars

"This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice."
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4 h 30 m servings 420 cals
Original recipe yields 8 servings (1 - 9 inch pie)


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  1. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
  2. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
  3. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
  4. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Nutrition Facts

Per Serving: 420 calories; 25.4 g fat; 42.7 g carbohydrates; 7.8 g protein; 146 mg cholesterol; 215 mg sodium. Full nutrition

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Most helpful positive review

What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'p...

Most helpful critical review

I'm not sure if this is how key lime is supposed to taste, but it really wasn't what I was looking for. The whipped egg whites gave it an airy, foamy texture. If you're into that kind of thing, ...

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What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'p...

If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whi...

I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking...

I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of...

After hearing other people saying that the filling was not enough for a pie, i decided to double the recipe and it was delicious. I put lime peel in it also. If you don't want to waste the egg w...

This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum

Very nice recipe. I thought the taste was just right. I wish it was a bit thicker though - maybe I will add more filling next time. I made it in a springform pan and that helped with getting ...

Fantastic, stupendous, outrageous, scrumptious! I made this for all my girlfriends. It was a huge success, and I only ate the crumbs. I was unable to get real key lime juice, so I substituted...

Tastes just like restaurant pies, very easy to make...don't be fooled by the fact that it's not green!