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key lime pie has no middle ground. it is either terrible or heavenly. unfortunately for key lime pie, it is more often the former. fortunately, this key lime pie is the latter. some might say, it's key lime perfection.
Key Lime Pie
Graham cracker crust:

1 1/4 cup honey maid graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted

Pie filling:

14 oz (one can) sweetened condensed milk
3 eggs, separated
1/2 cup fresh squeezed key lime juice


2 cups heavy whipping cream
1/4 granulated sugar
Graham cracker crust:

Mix all ingredients thoroughly. Make sure the butter has been spread evenly throughout the mixture so it can be packed down with your fingers.
Pour mixture into 9” pie plate.
Starting from the middle, press the mixture onto the shape of the pie plate, making sure to make the sides and the bottom of the crust equal thickness.
Do not bake. set aside.

Pie filling:

Preheat oven to 350 degrees.
Separate eggs and beat whites with an electric mixer until firm. Set whites aside.
Set yolks aside in a separate bowl as well.
Combine sweetened condensed milk and key lime juice, mix thoroughly to avoid lumps later.
Add egg yolks to the lime juice mixture, mix thoroughly.
Slowly fold in the beaten egg whites being careful not to break them down while mixing but ensuring no lumps.
Pour mixture into unbaked pie shell.
Bake at 350 degrees for 10-15 minutes. Let stand 10 minutes, then refrigerate for at least 2 hours.

Top pie with homemade whipped cream immediately before serving.


Pour heavy whipping cream into a large bowl. Add sugar and mix well (approximately 1/4 cup, though taste it before you whip it and make sure it’s sweet enough, you can always add more sugar to taste).
Beat cream mixture with an electric mixer until thick and creamy. It will hold soft peaks when you remove the mixer.

Servings: 8

Nutritional information per serving

No nutrition information available

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