This is the only recipe for Key Lime Pie that you'll ever need. The best restaurants use this one.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.

  • Bake in preheated oven for 15 minutes. Chill before serving.

Nutrition Facts

345 calories; protein 7.3g; carbohydrates 51.7g; fat 12.8g; cholesterol 86.8mg; sodium 236.8mg. Full Nutrition
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Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2005
After I made this pie I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back from vacation) and it set up perfectly. I had my in-laws over for dinner for the first time since the wedding and served this for dessert...big hit! So good and so easy... I'll be bringing this to a lot of potlucks/holiday dinners/office parties!! Read More
(64)

Most helpful critical review

Rating: 3 stars
07/17/2007
the meringue needs less sugar and it wasnt that great it didnt come out that firm at all. and i even cooked it twice as long. it was good but it didnt taste home made. Read More
(5)
107 Ratings
  • 5 star values: 69
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
09/08/2005
After I made this pie I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back from vacation) and it set up perfectly. I had my in-laws over for dinner for the first time since the wedding and served this for dessert...big hit! So good and so easy... I'll be bringing this to a lot of potlucks/holiday dinners/office parties!! Read More
(64)
Rating: 4 stars
07/20/2003
It was wonderful! It doesn't set very well. I made it again with 1/3 lime juice and was a lot firmer. WONDERFUL RECIPE!! It's gone quick!! Read More
(47)
Rating: 5 stars
04/27/2008
I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the crust and then chilled it in the freezer after baking it. To prevent runny or juicy filling I chilled the lime juice condensed milk and eggs so my lime mixture was cold and poured into the cold piecrust then put in the fridge. It set up very well after about one hour but I let it chill for about 3 hours before making the meringe. (I like HIGH meringe so I used seven egg whites.) After baking the meringe I again chilled the pie for two hours. When sliced it was very firm and well set. Pie was delicious! I would have liked it a little more tart lime flavored I could taste the sweet condensed milk. But I will make this again! Read More
(46)
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Rating: 4 stars
10/12/2007
This was a wonderful recipe. The first time I tried it it didn't set very well at first. However after being in the refrigerator all night it held up well. The next time I used only 1/3 cup of lime juice and my husband said he liked it with more lime juice. Next time we will up the lime juice and just let it set in the fridge for longer. The meringue recipe listed here did not work very well for me so I used Meringue II from this site which came out beautifully. Will definitely make this pie again using the meringue II recipe. Read More
(27)
Rating: 5 stars
07/30/2003
It is simply fantastic!!! The best I had. Whipped cream topping is also splendid with a little lime zest on top to garnish. Read More
(19)
Rating: 4 stars
06/01/2003
This was a really delicious pie. It didn't set quite as firm as I'd hoped I might cut the lime juice to 1/3 cup next time. Read More
(14)
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Rating: 4 stars
08/16/2006
I read the reviews and used less lime juice. It was great but i suggest you let pie cool for about 2-3 hours before making the meringue and then cool overnight. That is the best way to get the pie to gel completely. Overall great recipe. Read More
(12)
Rating: 5 stars
05/06/2004
i thought this was a great pie. not too tart or too sweet. it also works equally as well substituting lemon for the lime. Read More
(10)
Rating: 5 stars
06/22/2009
This is an extremely flavourful pie! I used the full amount of lime juice called for and it set up beatifully in about an hour in the fridge. I didn't like the yellow-ish colour of the pie due to the eggs so I added a couple teeny drops of green food colouring to get the desired mint green shade (see my photo) I also used an OREO Cookie Crumb crust and although you would think an odd combination - it tasted fantastic! Citrus and Chocolate do go well together! Definitely a keeper of a recipe! I also only used 2 egg whites for the merengue as I don't like a ton of the stuff on my pies I left a border of about an inch all the way around so you could see the pretty green colour contrasting with the Oreo Cookie crust. Thanks for the recipe!:) Very east to do and very pretty to look at! Read More
(9)
Rating: 3 stars
07/17/2007
the meringue needs less sugar and it wasnt that great it didnt come out that firm at all. and i even cooked it twice as long. it was good but it didnt taste home made. Read More
(5)