The Pioneer Woman Tasty Kitchen
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Key Lime Pie

4.40 Mitt(s) 5 Rating(s)5 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Strict Key Lime Adherents: Please look away. I haven’t got time for the pain. Everyone else: Let’s make Key Lime Pie! Using regular limes! Because that’s all I have available in my small town! And I don’t live in Florida! So I can’t grow my own! Key limes! (I’m still calling it Key Lime Pie, though—no one can stop me. Not even you Strict Key Lime Adherents.)

Ingredients

  • Crust
  • 18 whole Graham Crackers (the 4-section Large Pieces)
  • ⅓ cups Sugar
  • ⅓ cups Butter, Melted
  • _____
  • Filling
  • 1 Tablespoon (heaping) Lime Zest
  • ½ cups Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk

Preparation

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

16 Comments

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Avatar of Jennie Mc

Jennie Mc on 12.29.2012

We tried your pie and liked it very much but the key lime pie that comes first in our book will always be the ones that the Lovely Incredibly Beautiful Lady “Anita Pelaez” and her Sweet and handsome Husband “Kutchie Pelaez” have been baking together for more than 35-years. Together the couple work very hard hand in hand baking those incredible key lime pies.
Yep, they stand side by side operating their pie factory and grill. What a pleasure it is to watch the love in motion, just seeing the two of them working together warms my heart. People line-up just to get their hands on those pies, everyone loves them. We’ve never seen it beat! I think that they’ll be needing a much bigger place before to long. Well there you have it, the story of a man and his beautiful wife producing the best key lime pies anyone has ever put into their mouths.
“Oh”, You can find they’re wonderful factory in Asheville, N.C. over near the Biltmore House.

Avatar of adeline

adeline on 11.25.2010

We have made this pie for over 60 years…BUT………we have always used lemon ( that’s our family’s favorite )
This pie couldn’t be easier or quicker and always turns out great . My children ( even daughters-in-law ) always ask for this when the holidays roll around .
Hope you try it and enjoy……………

Avatar of debstmomy

debstmomy on 6.2.2010

I made this yesterday & it was the best key lime pie ever!!!!! Thanks Ree!

Avatar of Birgit Kerr

Birgit Kerr on 4.11.2010

Made it several times now and it’s a big hit every time. I’ve made it with key limes, regular limes and once with lemons and it was absolutely delicious every time! Thank you!

Avatar of Danka

Danka on 1.25.2010

So quick. So easy. So delicious.
I didn’t bother counting out crackers and just made my usual graham cracker crust recipe.
This one is definitely a ‘keeper’ recipe.

5 Reviews

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Avatar of Jennifer F

Jennifer F on 7.7.2014

I made some slight alterations: I upped the butter in the crust to 1/2 cup, pressed it into a deep dish pie plate, then increased the ratios on the filling by changing the servings to 16 instead of 12. It made (in my opinion) a slightly more balanced ratio of crust to filling, then I had a little headspace to spread some whipped cream on top.

Avatar of mom2twosd

mom2twosd on 4.18.2014

I love this recipe and the pie! It could not be easier and it is absolutely delicious and fool-proof. I lighten it up by a bit and use the light/fat free sweetened condensed milk and I can’t tell a difference. I tried one time to juice key limes; they are about the size of a 50 cent piece and doing them by hand, took forever. I now buy key lime juice (not plain lime) in the store and it’s worth it. (I use it to flavor my water too.) Making it for Easter because the color screams Spring.

Avatar of kellykitchen

kellykitchen on 3.14.2012

This is the first recipe of Ree’s that has slightly disappointed me. The filling was delicious and flavorful. Five mitts for the filling.
The crust, on the other hand, gets two mitts. I forwent my tried and true graham cracker crust recipe to try Rees and there just wasn’t enough butter to get things to stick, and the graham ratio to filling was too much for my liking. The crust was too fragile and crumbled all over the place. I’ll make the filling again but will stick to my own crust recipe.

Avatar of milkwithknives

milkwithknives on 12.28.2011

Yummy! I can only apply my rating to the filling part of this recipe since I used my usual pie crust, but it was delicious, easy and pretty enough for me to make it twice in one week. The second time, I mixed up the filling and let it stand for half an hour or so while I was parbaking my crust, and it seemed to thicken up and set a little better after its rest. This is one terrific pie.

Avatar of Danka

Danka on 6.7.2011

Amazing. This was the first recipe I ever added to my Tasty Kitchen Recipe box and tried – and I’ve probably made it six or seven times now. So easy! Devilishly delicious. Wow.

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