Ingredients Jump to Instructions ↓

  1. 6 egg yolks

  2. 2 (14 ounce) cans sweetened condensed milk

  3. 1 cup key lime juice , fresh or bottled

  4. 1 (9 ounce) keebler graham cracker crust , 10-inch size sweetened whipped cream or Cool Whip lime slices (to garnish, optional) or kiwi , slices (to garnish, optional) or fresh strawberries (to garnish)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325º.

  2. In medium bowl, gently whisk eggs.

  3. Slowly whisk in sweetened condensed milk.

  4. Slowly whisk in key lime juice.

  5. *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.

  6. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.

  7. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.

  8. Let cool. Pie will set up perfectly as it cools.

  9. Refrigerate at least 4-6 hours or overnight.

  10. Pie gets even better the next day! :).

  11. Serve with whipped cream topping.

  12. Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.

  13. VERY rich and creamy!

  14. **You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).

  15. The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!

  16. *If preferred, you can also bake this pie in a 9" deep dish pastry crust. ?


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