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Key Lime Pie

In the world of Key Lime Pies, there is mystery and division over where the pie originated. From on board ships, to the Florida Keys to New York. Not only is the history of the pie itself in question, but the very origin of the limes is surprising. Though cultivated in the Florida Keys, they may have been imported from Mexico but are native to Southeast Asia. Even limes sold as Key Limes may not be actual “Key” limes from the Florida Keys.

The good news for those of us making Key Lime Pie from home is that we can use regular limes which are much larger than the “Key” variety, and so they are much easier to squeeze and prepare for the pie.

With only 4 ingredients poured into a graham cracker crust, this pie is simple to make. And since it’s served cold, it’s a great make ahead recipe.

Key Lime Pie

Sweet, tangy and refreshing! If you don't have key limes, don't worry. Regular limes work just as well.
Course Dessert


  • 3 large egg yolks
  • 14 oz can sweetened condensed milk
  • 2/3 cup lime juice
  • 2 tsp finely grated lime zest
  • 1 graham cracker pie crust

Optional Topping

  • 1/2 cup heavy whipping cream
  • 1-2 tsp powdered sugar
  • lime cut into thin 1/4 wedges


  • Beat egg yolks and sweetened condensed milk together for about 5 min. Slowly add lime juice and zest. Pour into cooled pie shell.
  • Bake at 350°F for 10-15 minutes or until slightly jiggly in the center.
  • Let cool to room temperature, then refrigerate for at least 2 hours.
  • If using, whip cream with powdered sugar. Garnish the top of chilled pie with dollops of whipped cream and slices of lime, if desired.

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