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Key Lime Pie



1 8 inch pie crust – baked or graham cracker crust
3 eggs – separated
14 oz.                       sweetened condensed milk
3/4 teaspoon        key lime peel – finely shredded
1/2 cup                   water
1/3 cup                   lime juice (8-10 key limes)

several drops green food coloring (optional)
whipped cream for garnishing
lime twists for garnishing


Method of Preparation:

  • Beat egg yolks with a rotary beater
  • Gradually stir in sweetened condensed milk and lime peel
  • Add water, lime juice and food coloring
  • Mix well (mixture will thicken)
  • Spoon thickened filling into pie shell
  • Bake for 30 minutes
  • Chill 3 to 6 hours before serving
  • Cover for longer storage
  • Garnish with whipped cream and lime twist or make a meringue with egg whites