Best ever Key Lime Pie! Tart and sweet filling in a traditional pie crust. This authentic Florida pie is a delicious treat on a summer day.

Prep:

25

minutes

Cook:

27

minutes

TOtal:

52

minutes

• 1 refrigerated store bought pie crust
• 2 cans (14 ounces each) sweetened condensed milk
• 3 egg yolks
• 3/4 cup plus 2 tablespoons freshly squeezed lime juice (about 6 to 8 limes depending on size)
• 4 teaspoons lime zest

1. Make pie crust according to the directions. Usually, two pie crusts come in one box of refrigerated dough. You will only need one crust for this pie. Follow the directions to thaw the dough, place it in the pie plate, and bake according to the “bake shell” or “empty shell” directions. Typically bake time is around 10-12 minutes until light golden brown.
2. Set the pie crust aside until ready to use. Set oven temperature to 350°F.  
3. In a mixing bowl, beat egg yolks with a whisk until light lemon color.
4. Add in both cans of milk and blend until combined.
5. Gradually add in lime juice and zest until well mixed. The mixture will thicken considerably when juice is added.
6. Pour pie filling into the pie shell. Bake for 12-15 minutes.
7. Cool the pie at room temperature and then chill for at least 4 hours. Chilling overnight is best.
8. Top pie with whipped cream or whipped topping and serve.

Makes one 9-inch pie