Key Lime Cream Pie

Key Lime Cream Pie
  • 1 (9 inch) pie crust, baked
  • 3 eggs, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 teaspoon grated lime zest


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.
  3. Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.

03/12/2017
Key Lime Cream Pie, recipe PT15M PT1H 5 455 calories

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