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Kosher Nexus
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Easy Key Lime Pie (Dairy)

What You’ll Need

  • 3 egg yolks
  • 1 1/2 teaspoons grated lime peel
  • 1 (14 ounce) can sweetened condensed milk
  • 2/3 cup Key lime juice (see Note)
  • 1 nine-inch graham cracker pie crust

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, with an electric beater on medium speed, beat egg yolks and grated lime peel 2 minutes, until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes. Reduce speed to low and gradually beat in lime juice just until combined. Pour filling into pie crust and bake about 10 minutes, until firm in the center.
  3. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving. This is best served very cold, so freeze it 15 to 20 minutes before serving.

Notes

Go ahead and top this with whipped cream or whipped topping and garnish with fresh lime slices, if desired. If you can’t find Key limes or Key lime juice, it’s okay to substitute regular lime juice – the pie just won’t be as tart.