Easy Key Lime Pie

When they say “easy as pie” this is the kind of pie they mean.  I buy key lime juice in a bottle because I’m lazy but you can get key limes and juice them yourself for authenticity.  Definitely put the plastic wrap directly on the warm filling to keep a skin from forming.  The topping is a secret way to keep a creamy topping from drooping.


Easy Key Lime Pie

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Nutrition per portion

  • 1 14-oz can sweetened condensed milk
  • 3 egg yolks
  • 1/2 c key lime juice
  • 1 9" graham cracker pie crust
  • 1 10-oz carton whipped topping
  • 4 oz cream cheese at room temperature
  • 1/2 c sugar


  1. In medium saucepan, whisk yolks and condensed milk.
  2. Heat on medium, bring to a boil, stirring constantly.
  3. Add lime juice, a little at a time, until mixture starts to thicken.
  4. Pour mixture into pie crust.
  5. Press plastic wrap directly on top and refrigerate for 2 hours.
  6. Top with topping


  1. Beat cream cheese and sugar with mixer until well combined.
  2. Slowly add in whipped topping.

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