Extra Tart Key Lime Pie Recipe

Key Lime Pie Recipe



1– unbaked 9″ graham cracker crust

3 egg yolks

114 ounce can sweetened condensed milk

2/3 cup Nellie & Joe’s Key Lime juice concentrate

2 teaspoons grated lime zest, optional

Key Lime Flavored Whipped Cream

1 cup heavy whipping cream

3 tablespoons confectioner’s sugar, sifted

1/4 teaspoon Key Lime juice concentrate


  1. Prepare graham cracker crust.  Be sure to butter pie plate before pressing into pie plate. Preheat oven to  350 F.
  2. In large mixing bowl and wire whisk attachment, beat egg yolks until very fluffy, thick and lemon colored.
  3. Gradually add condensed milk and continue to beat until thick, about 4 minutes.  Lower speed and add key lime juice concentrate and lime zest, mix until combined.
  4. Pour filling into partially baked graham cracker crust. Bake at 350 for 12-15 minutes or until center of pie is set.
  5. Remove from oven and cool.  Refrigerate at least 2 hours before serving pie.
  6. Serve with fresh whipped cream and lime zest/kiwi slices.

Optional Key lime glaze for dessert plate drizzle. Mix 1/3 cup lime juice with 2/3 cup confectioner’s sugar.  Drizzle on dessert plate in zig zag.


  • Be sure when separating egg yolk from the whites that you do not get any egg white mixed in with the yolk. It will inhibit your pie filling volume.
  • Make a key lime glaze to drizzle on dessert plate if desired.