This is the recipe we use at the Inn. It is very popular. be careful to use only one drop of food coloring or the pie will look artificial and store-bought.


  • 1 nine inch Graham Cracker Pie crust (from the supermarket, or make your own)
  • 4 teaspoons finely grated lime zest(from 1 or 2 limes)
  • 1/2 cup fresh lime juice (3 or 4 limes)
  • 1 14-oz can sweetened condensed milk
  • 4 egg yolks (save the whites for souffles)
  • 1 drop green food coloring (optional but nice)
  • Whipping cream (the amount depends on how you will serve the pie)


Set the oven to 325 degrees.
Whisk the zest and the yolks in a bowl for a few minutes to blend. Add the food coloring if you are using it. Beat in the milk, then the juice and set aside for about ten minutes to thicken slightly. Pour the mixture into the crust. It will only fill it about half full but don't worry, whipped cream will fill the rest. Bake it for 15 minutes, remove from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate until well chilled, about 2 hours.
To serve, if you are serving the whole pie at once, whip the cream (or use pressurized cannisters from the supermarket similar to those we use at the Inn) and cover the pie with it. Then cut into wedges with a knife dipped in hot water. If you are serving only part of the pie cover each wedge with whipped cream.

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Submitted 6/13/05.
Source: Springhill House Inn
Submitted By: Gene Ferrari
Key Lime Pie