A really simple and light pie that is also extremely addictive! A wonderful summertime refreshment. Please be aware that this recipe calls for raw eggs. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women. Make sure to only use fresh eggs in this recipe.
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs 50 mins |
| Total Time: | 4 hrs |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 4 egg yolks
- 1 (5 ounce) can sweetened condensed milk
- ¼ cup key lime juice
- 4 egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar
- 1 (9 inch) prepared graham cracker crust
Instructions
- In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
- Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 204 mg |
| Sugars | 26 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Wow, so good! I will make this time and time again.
Seemed time consuming, but was actually easier than I thought. The results provided a light fluffy pie, which I liked better, compared to another key lime pie with condensed milk, I had also baked.
A family favorite! We’ve made it this way for years and its always a hit!
Best recipe for key lime pie! It almost matches the original one from 1932.
I’ve made this pie many times. My husband always requests this for his birthday. The only thing i do differently is make my own graham crust, i double the filling for a deep dish pie plate and make home made whipped cream. Super simple recipe. Try to find key limes. That makes a big difference.
We were looking for something easy. This isn’t easy for us but folks that know their way around eggs and blenders probably think so. Once we got over that part it went together without a problem. There’s no getting around the 4 hours of freezer time (we tried but it was only stiff pudding). BUT once solid this is lime goodness of a very high order! It’s super creamy, not overtly lime but a good balance, and marries with the graham cracker crust like it was made in heaven. Oh, for those not in the know like we were, the cream of tartar is chemically necessary (we looked it up). Good recipe. Enjoy!
I wouldn’t change a thing. I made this for a company dinner and got nothing but raves. Wonderful recipe thanks for making me look great.
My husband loves the Edward’s key lime pie slices from the grocery store, so as a special treat, I wanted to try my hand at making something similar. I knew I wanted a frozen recipe, not a custard-y key lime pie, and this recipe was perfect! I followed it as exactly as possible…I didn’t have key limes, so I squeezed the juice from 3 regular limes and used that instead (I read that key limes are more tart, so I used extra lime juice, approx. 1/2 cup). Combined with the no-bake graham cracker crust recipe from this site, this pie was a delicious success!
Great!
THIS RECIPE IS AWESOME , HATS OFF TO THEE ONE WHO CREATED IT.