This EASY Key Lime Pie recipe is creamy, tart, and sweet, without being dense or cloying. The filling uses limes, egg yolks, and sweetened condensed milk!
Using real key limes is always the best choice, but they’re not always going to be available. Regular limes work fine, as well as bottled key lime juice (I used Nellie and Joe’s
brand). Don't use bottled regular lime juice. That stuff always leaves a bad aftertaste.
I recommend using a microplane zester
to grate lime zest.
If whipped cream is over-whipped, it will look grainy (even though it tastes fine). Read How To Make Whipped Cream
for tips on how to get perfect results every time!
Adapted from Cook’s Illustrated Magazine
(March 1997 Issue)