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7Ingredients
3Hours
480Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 graham cracker crust (9" prepared, or use your own homemade recipe)
- 28 oz. sweetened condensed milk
- 2 large eggs
- 1 cup key lime juice (fresh or bottled)
- 2 limes
- 1 cup heavy whipping cream
- 1/3 cup confectioners sugar
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Directions
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol125mg42% |
Sodium160mg7% |
Potassium470mg13% |
Protein10g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber<1g3% |
Sugars60g |
Vitamin A15% |
Vitamin C35% |
Calcium30% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(21)
Sidonna 4 years ago
This was easy and delicious. Better than the last few key lime pies that I have had in restaurants. I used a pre-made gluten free graham cracker crust. Again, DELICIOUS!
Shannon Munnelly 4 years ago
I think the directions should be a little more clear. I mixed the ingredients and because I haven’t made key lime pie before i just combined ingredients and I baked it 10 mins and it’s really like liquid. Didn’t set. So disappointed.
Diane D 4 years ago
Amazing! I added only 3/4 lime juice, then added more depending on how it tasted the zest made it perfect too. I let it sit in a fridge that was colder than most fridges and it was fine and ready to eat after 4 hours. If you have more time, I’d refrigerate it over night. I also used cool whip instead of making my own.
Deanna Hoflin 4 years ago
Turned out perfect! Tart sweet creamy everything you want in a key lime pie!
Murphy 4 years ago
I didn’t have sweetened condensed milk so I made some from scratch. It would have been fine but I think the butter added to the SCM recipe took it over the top for fat. It didn’t set right. If you just don’t look at it it tastes great!!! The flavor is so good. I’ll have to try it again.
Bree Woodman 4 years ago
It was pretty good, I made it because my husband has never had a key lime pie before and he doesn’t like tart too much so I thought this recipe would be perfect. It ended up being way too sweet and neither of us ended up even eating a full piece of this pie.
Patrick 5 years ago
This pie was an absolute delight! I squeezed fresh keylime juice, and the flavor was so fresh, crisp, and super limey. i should've baked it maybr an extra 2-3 min in top of the extra 3min i already did, but i was afraid to overcook. The result was a soft, almost runny center. Trust me when i say that was not an issue for anyone in my home when it came time to devour this delicious treat!
Mary Mollison 5 years ago
Had a 10” graham crust so I added 1 additional egg & can of sweetened condensed milk, increased lime juice to 1 1/3 cups. Set up fine.
Tammy M. 5 years ago
I made this one and my son made the one on the Key Lime juice bottle, they came out completely different. This one is more pudding consistency I really liked it.
Joyce 5 years ago
For some reason, the cream part didn’t really hold when I sliced the pieces. I had to bake the pie for far longer than the recipe stated, and then left it in the fridge the other night. I give three stars because the taste was good and is easy to make.
Lysie Kroman-Schmidt 5 years ago
It was great! The first time I made it, I noticed that there was Key Lime juice sitting at the bottom of the pie pan. So, I reduced the amount of Key Lime juice from 1 cup, to 3/4 cup. That fixed the problem. And I also refrigerate it overnight. 2 hours really isn’t enough time. The wait is definitely worth it though. This pie is AMAZING! My husband loves it!
Cruz 5 years ago
The cool down time was definitely worth the wait. Make it early in the afternoon to enjoy in the evening. This pie turned out delicious. The texture was cool and creamy. This makes me forget about any other key lime pies before.