Top-Notch Key Lime Pie Recipe


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That distinct key lime flavor is the best part of this pie.

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  • Pie:
  • 14 oz milk (sweetened/condensed)
  • 4 egg yokes
  • 1 Tbs. Cream of Tartar
  • 4 oz. Key lime juice
  • 1 9" in. graham cracker pie crust
  • Topping:
  • 2 C. Key lime juice
  • 3/4 lb. Sugar

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Preheat oven to 350 degrees. Beat the egg yolks until they are a pale yellow. Pour in the milk and cream of tartar at the same time and beat on medium speed of an electric mixer for 5 minutes. Add the lime juice and mix for 5 more minutes. Don't worry; you cannot over-mix on this recipe. Pour mixture into a 9-in. graham cracker pie shell and place on a cookie sheet. Bake for 15 minutes or until the pie turns light in color. Refrigerate. For the topping, add ingredients to a saucepan and bring to a boil. Lower heat and simmer until sauce is a golden brown. Refrigerate until thick. Pour over the key lime pie before serving. Pie keeps in the fridge for up to 3 days

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