Key Lime Pie (works well with Foolproof Meringue, or whipped cream, if you prefer)

Real Key lime pie is not green. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. For best results use fresh Key Limes, not bottled juice.  The traditional preparation does not put any meringue on the top of the pie.  This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.


4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)


16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

Directions for Crust:

Mix the ingredients and press them into a 9" pie plate.  Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

Directions for Pie:

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk.  Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).   Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.