Key Lime Pie Recipes

Key lime pie is a classic summer treat and great way to use up surplus lime. Whether you are lucky enough to have lime tree in your backyard or have to buy them from the store, here are some recipes for you. This page contains key lime pie recipes.
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February 18, 2012 Flag
Easy to make and so yummy.

Ingredients:

  • 1 graham cracker pie crust, store bought, or make your own
  • 1 can Key Lime pie filling
  • 1 tub Cool Whip

Directions:

All you need to do is put the Key Lime filling on the graham cracker crust. Top with a generous amount of cool whip. Chill for several hours. See how easy it is and it is so delicious. We made this on vacation one year. It was quick and only takes 3 ingredients.

We also do this with Banana cream pie filling. Its so easy and so good.

Source: This recipe was from my niece, Jeanne.

By Dorothy from New Creek, WV

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February 19, 20120 found this helpful

In my opinion, something made from scratch with natural ingredients is always better and healthier. Key Lime pie is simple as it is. One can sweetened condensed milk, four egg yolks, One half cup lime juice. Beat for five minutes and pour into crust. Chill. And please use real whip cream. The ingredients in cool whip are laughable. Not to worry about the raw egg yolks, the acid in the lime juice kills any bacteria. This is the way it is made in the Keys.

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Anonymous Flag
February 19, 20120 found this helpful

Dorothy, I like your idea and having a recipe on hand that is 'quick and easy' to use in a pinch would be nice and there's nothing wrong with doing that once in awhile. I would like to try this in the future on a day where guests might be coming over but might not have the energy or strength to make from scratch because of the nature of my illness. I've never seen canned Key Lime Pie Filling so do you have any suggestions of where to find it so I can purchase and have on hand?

Also, I would be negligent if I didn't correct Lilac about saying the acid in the lime juice kills any egg bacteria. That's simply not true and it's not worth taking the risk of eating and especially for anyone of any age with a compromised immune system. If you want to make the homemade from scratch version Lilac mentions, which does sound delicious, please be sure to use pasteurized eggs.

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February 19, 20120 found this helpful

Thanks for the input ladies. As Deeli said, I use this one days I don't feel well enough for a lot of work, but might need a quick dessert for one reason or another. I know some people don't approve of Cool Whip, but like everything we eat, moderation is the key. I used to make all my things from scratch when younger, but age and disabilities have slowed me down. Thanks for your thoughts, Dorothy

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March 14, 2008 Flag
0 found this helpful

Does anyone have an easy recipe for Key Lime Pie? I would love to find the recipe they use at Tippin's restaurants. The pie was great and the topping was unbelievable!

Fran from St Joseph, MO

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March 15, 20080 found this helpful

Easy Key Lime Pie

1 10" pie crust, baked and cooled

1 tablespoon grated lime zest

1 cup fresh lime juice

1 14 ounce can sweetened condensed milk

1 3.5 ounce package instant vanilla pudding mix

1 8 ounce container frozen whipped topping, thawed

In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

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February 23, 20090 found this helpful

I worked for Tippins for 22 years starting in 1982. The recipe calls for a graham shell - homemade would be best. You can take 1 pkg graham crackers and 1/4 cup sugar and crush them in a ziploc baggie with a rolling pin, soup can, anything that rolls. Add a stick of butter that has been melted and cooled with a tbsp. vanilla a little at a time until you reach a good consistency to form your shell. Always use a small juice glass, measuring cup, etc to form your shell and place another empty pie plate on top of it to keep the form. Bake your shell first before filling but only for 1 - 3 minutes at a very low temperature.

As far as the filling, you should use lime juice and lemon juice instead of zest. We used to use the real juice straight from Florida. If you use real juice, the zest will be in it. The gelatin must be dissolved separately with a reserve of the juice (warmed) and added slowly to your mixture. It should go like this:

Sweetened condensed milk first

Room temperature lime and lemon juice

Gelatin mixture "slowly"

Allow the mixture to set but only long enough to run a spatula through it and leave a trail (not a jello consistency). Fold (do not stir) mixture then pour slowly into the shell.

Bake for 1-3 minutes but you need to watch it. This only sets the filling. Once the edges bubble it needs to get out of the heat. Store it in a refrigerator of better yet, a freezer to stop the warming process then allow it to sit until it is back to room temperature.

The topping is basic homemade whipped cream (I add vanilla) with a lime or lemon garnish on top.

I am sorry I cannot be specific about measurements. That would compromise what Price Chopper, Dierbergs, Hen House, etc. are still doing with our formulas. I hope this helps. Let me know what you think.

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June 24, 2009 Flag
0 found this helpful

Great cool pie recipe. Preheat oven to 325 degrees F. Mix the condensed milk, egg substitute and lime juice together.

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