The key limes have a sharper taste than regular ones. You may use the regular limes or yellow limes (usually found in Mexican markets) but they won't have as good of taste.


  • 1 T butter
  • 1 1/2 C chopped pecans
  • 3/4 C graham cracker crumbs
  • 2 lime rinds, grated
  • 3/4 tsp. cinnamon
  • 1 1/2 T sugar
  • 7 egg yolks
  • (2) 14 oz. cans sweetened condensed milk
  • 1/2 C key lime juice
  • 2 lime rinds, grated
  • whipped cream


Pecan Crust:
Saute pecans in butter until lightly browned. Place nuts and butter in food processor or blender, add the graham crumbs, lime peel, cinnamon, sugar, and mix until coarse. Press into a 10" pie plate, reserving some of the mixture for garnish.

Pie Filling:
Beat egg yolks at high speed for 4-5 minutes. Slowly add the sweetened milk, beat at medium, and add lime juice the same way. Add peel and mix slowly. Pour mixture into the prepared crust.

Fill a baking pan half full of water and place on the lowest rack of the oven. Place pie plate on the rack above the water and bake at 300 degrees until firm, 20-25 minutes. Do not allow pie to brown.

Remove pie and cool to room temperature, then place in refrigerator to set and chill for 4 hours.

To serve, garnish with whipped cream and crust crumbs. (optional)

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Submitted 6/13/05.
Source: Marco Polo Resort
Submitted By: Sandy Wells
Key Lime Pie