Florida produces our key limes. which are mexican in origing. They are smaller, rounder, and more acid than the common persian lime we find in most our markets. Either variety works well.


  • 9-inch pie shell
  • 5 egg yolks
  • 14-ounce can sweetened condensed milk
  • 6-8 tablespoons lime juice, or more
  • 1 cup heavy cream
  • 3 tablespoons confectioners sugar
  • Grated rind of 1 lime (green part, or zest, only)


Preheat the oven to 425°F. Line a pie pan with the pastry dough, prick it all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 minutes more, until just beginning to color. Remove the pie shell from the oven. Reduce the heat to 350°F. Put the yolks in a large bowl and beat them with a whisk, just breaking them and mixing them well. Slowly stir in the sweetened condensed milk. Mixing well, stir in the lime juice. The filling should be tart; if it isn't pleasantly tangy, add more lime juice. Pour the filling into the pie shell. Bake at 350°F for 12-15 minutes. Remove and cool. Whip the cream, slowly adding the confectioners' sugar. Spread over the pie and sprinkle the lime rind over. Serve at room temperature, but refrigerate if not serving within 3 hours.

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Submitted 6/14/05.
Source: Fannie Farmer Cookbook
Submitted By: Bobi Randazoni

Key Lime Pie