Kitrusy Key Lime Pie

Key-Lime-PieOh this pie is so good.

It was nice and bright and citrusy, and at the same time, smooth as silk.

It is a perfect pie in the summer.

Or in the winter.

Or, well, you get my point.

And that Key lime thing? Forget buying those tiny little thing and squeezing a kazillion of them to get enough juice. Taste-testing has proved that nobody can tell the different. So use regular limes and the work is virtually nil.

This recipe came from Cook’s Illustrated, one of my bibles, and it was simply perfect.


  • 1 recipe of graham cracker crust.
  • 4 lg egg yolks
  • 4 tsp grated lime zest
  • 1/2 c lime juice (about 5 limes)
  • 1 can sweetened condensed milk (14 oz)


  1. Make the graham cracker crust in a pie plate, as directed. Crust should remain “warm” while awaiting the filling.
  2. Whisk the egg yolks and the zest for about two minutes, until the yolks take on a tinge of green.
  3. Add the can of milk and whisk that in.
  4. Add the lime juice, and whisk again.
  5. Set the mixture aside for about 30 minutes. (It will thicken)
  6. Preheat oven to 325°.
  7. Pour filling into the crust.
  8. Bake for between 15-20 minutes. The filling should be jiggly but firm.
  9. Cool on wire rack for about an hour and then refrigerate for until thoroughly cold.
  10. Add whipped cream to top if desired.


NOTES: I didn’t bother with the topping. You can decorate with curls of lime zest or a slice on the top for company.


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