Cook It. Blog It! Key Lime Pie
by Patty Young

My family requested ceviche again, so I went to the store in search of regular limes (what they call Persian Limes) but they were fresh out and instead they had bags of Key Limes, so I figured what the heck, right? Well, I had so many of them leftover after making my ceviche and even a citrus punch that I will share on another installment of Cook It. Blog It! that I thought it was about time I learned to make one of our all-time favorite desserts: Key Lime Pie.


Key Lime Pie Recipe

What you need
Key Limes (lots of them!)
One 14-Ounce Can of Sweetened Condensed Milk
3 Large Eggs (yolks only)
Pie Crust (I used a pre-made shortbread crust but generally people use graham cracker crusts, and you can certainly make your own crust if you are feeling extra crafty)


How to make it
The first thing you need to do is grate enough limes to make 2 teaspoons of lime zest. Believe me, it will be easier to grate them before you juice them! I grated about 10 of them to get this amount. Oh, and check out this nifty grater from IKEA. It comes with its own little storage container... lid & all. LOVE IT!


Next, you need 1/2 cup of fresh key lime juice. I squeezed 21 limes to get this amount! If you have a juicer, this will be a much easier, less painful and quicker task, but it took me about 20 minutes by hand.... eeek! Oh, and yes, in that picture, you can see that the pulp and seeds are still in the juice... don't worry, I strained the juice before adding it to the mixture (sometimes I do things out of order for no particular reason!)


Preheat your oven to 350 degrees now.
Next, you need to beat the 3 egg yolks until creamy. I did about 3 - 4 minutes on high. And then add the condensed milk and continue mixing on high for another 3 - 4 minutes. Finally, lower your speed and add the 1/2 cup of lime juice and the 2 teaspoons of lime peel (zest) and mix until even.

Pour mixture onto your pie crust and bake at 350 for 10 minutes.


While the pie was baking, I made some whipped topping with the leftover egg whites and some confectioners sugar. I guess it's more of a meringue, but since this is the kind of thing that needs to be eaten right away (and the pie needs to cool for a long time) I ended up pitching it.


Your key lime pie will need to cool on a rack and then chill in the refrigerator for at least 3 hours before serving. If you try to slice it before it's completely chilled, you will end up with a gooey mess... believe me.

Finishing Touches:
I topped mine with a dollop of whipped cream and garnished it with a fresh raspberry for a bit of color pop. I also did a little plate decoration รก la expensive French patisserie using this condensed milk in a squeeze bottle (no, I didn't buy this for this purpose... I always keep this at home!) :)

Enjoy! The pie was tart & delicious!


Note: If you are interested in joining our Cook It. Blog It! club, please leave a comment under this post with your blog's URL and I will get you added right away! Don't forget to snag the sidebar logo for your blog and if you Flickr we even have a nifty little group to join as well.


  1. Oh Patty, teach me to bake and take incredible photos! So incredible and delicious looking!

  2. I am SO hungry now! Looks fabulous! I love the raspberry on top. I definitely want to join but my blog is not liking me lately so I'm not sure when I'll get to it but I have a killer corn casserole recipe that everyone always raves when I bring it!

  3. YUMMY!!! Now I am just dieing to make that. I have Green Shrek cupcakes on my agenda for the weekend.

  4. Thanks for the comment love, girls!

    Paula... the photo thing I can do but the baking/cooking I am a total newbie at. I haven't tried anything too complicated. But the more I do the more I like it. :)

    Amber... so sorry to hear about your blog not behaving. Bad, bad blog! Whenever you get up & running let me know if you'd like me to add your link to the blogroll and I will happily do so. Corn casserole sounds fantastic! :)

    Luxy... my 2 girls wouls SO totally dig those green Shrek cupcakes! You MUST share! :)

  5. That looks absolutely gorgeous, and despite being desperate to loose a little weight before we go to Skiathos in (eek) three weeks time, I must have a go at that pie this weekend! I may have to start a blog just so I can share some diet killing pud recipes from my neck of the woods. That corn casserole sounds fab, by the way!
    Love the new look of your blog, I've been really busy so missed the giveaway! Must drop in more often...........

  6. Patti, you are so talented! What a homemaker!!! I am enjoying your recipes. Delicious!

  7. Thanks for visiting. ladies!

    And Kim... you definitely MUST start a blog! We are so much alike that I know I would be addicted to it in an instant. :)

    PS... I'm supposed to be dieting too... eeek! Not going so well! ;)

  8. OMG! That looks sooo good! I would be in so much trouble because I would be the only one eating it! I love tart things.
    I have that nifty grater too!


  9. YUM!!! That last pic looks like something served in a fancy restaurant!

  10. Traci & Erin, thanks so much for stopping by and for the sweet compliments! :)

  11. patty, this looks incroyable! oh, yum. i'm gonna hafta get me some key limes this week!

  12. Oh I love anything with citrus and would you believe that I've only had key-lime pie once. It was a frozen key lime pie that I had made so I had no previous experience as to what it should taste like. It was really good and VERY rich.

    I need to make this recipe ASAP!

  13. Anonymous12:26 PM

    OH MY WORD! This looks amazing. And your pictures make it even more appetizing if that is even possible. You are so talented in so many different ways! So glad I stumbled upon your blog a couple of weeks ago.


  14. Lime is one of my favorite flavors, and your pie looks great. My husband and I had a key lime pie last night at Longhorn Steakhouse that must have been made from heavy cream....delicious.

    - a newer "Cook It. Blog It!" member


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