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Kelly's Rich and Creamy Key Lime Pie

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“My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!”
1 pie

Ingredients Nutrition


  1. Preheat oven to 325º.
  2. In medium bowl, gently whisk eggs.
  3. Slowly whisk in sweetened condensed milk.
  4. Slowly whisk in key lime juice.
  5. *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
  6. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
  7. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
  8. Let cool. Pie will set up perfectly as it cools.
  9. Refrigerate at least 4-6 hours or overnight.
  10. Pie gets even better the next day! :).
  11. Serve with whipped cream topping.
  12. Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
  13. VERY rich and creamy!
  14. ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
  15. The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
  16. *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

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