My parents owned a restaurant in Key Largo, Florida for 25 years and we made a lot of Key Lime pies. You can buy bottled lime juice, but if you are lucky enough to get fresh it’s worth all the work of squeezing those little Key Limes.
- 5 egg yolks beaten
- 1 (14oz) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared pie shell Graham Cracker or prebaked pie shell.
Beat egg yolks until light in color add condensed milk, mix well. Slowly pour lime juice as you mix. Pour into pie shell, refrigerate for at least 4 hours. Serve topped with whip cream. Enjoy!
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Paula, that looks so good! Thanks for the recipe!
I bet that would be wonderful on a hot summer day. I didn’t realise they were uncooked.
The acid from the lime does something with the egg yolk to make it set-up. Wonderful summer treat.
Yum, yum! Key Lime is my favorite. So glad you shared this recipe with us!
Yum! I’ve never had key lime pie, believe it or not. May have to whip some up because it looks so yummy.