Key Lime Pie


This is the real deal pie.

You have to use the real key limes.  Regular limes don’t have the same flavour. When you can buy them on sale at the market or grocers and then go for it. It is slightly tart and very refreshing after a heavier meal. Real key lime pie doesn’t have a meringue on, but if you think you will need a little sweetener on top, add sweetened whipped cream to the pie.

Note: My mom had this recipe so I don’t know the origin.


  • 16 graham crumbs (2 1/2 cups)
  • 3 tbsp. sugar
  • 1/4 cup melted butter
  • 4 large eggs yolks
  • 1-14 oz. can of sweetened condensed milk
  • 1/2 cup of fresh key lime juice (12 key limes)
  • 2 tsp. grated lime zest (green portion only)


Preheat oven to 350 degrees.

Mix first three ingredients together and press into a nine inch pie plate. Bake for about twelve minutes. Set on rack to cool.

Using an electric mixer, beat the yolks until they are thick and pale yellow. Do not over mix. Add the condensed milk with the speed on low and add half of the lime juice. Once it is well mixed and smooth, add the remaining juice and all the zest. Continue blending for thirty-thirty-five seconds and pour this into the cooled pie shell.

 Bake in the oven for ten-twelve minutes to make sure the egg mixture has set.

The original key lime pie did not have meringue or whipping cream. If you want to add a little ‘bling’ to the pie when presenting to company, put a large dollop of sweetened whipped cream and grate lime peel over the top.


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