6 egg yolks
6 tsp. lime zest (approx. 3)
3/4 cup lime juice (approx. 6)
2 (14 oz.) cans sweetened condensed milk

  • Blend yolks, zest, and juice in blender until the zest is broken down.
  • Add sweetened condensed milk and mix until smooth.
  • Set aside to thicken while making the crust.
  • Prepare a graham cracker crust
  • Add filling and bake an additional 20 minutes, until pie is set and barely wiggles in the center.
  • Chill to room temperature and then refrigerate for 3 hours.
  • Slice into 12-16 slices and top with whipped cream

Source: http://www.themeaningofpie.com/2010/06/key-lime-pie/

2018-02-11 02:09:03: Dairy-free filling idea:

  • 4 yolks
  • 2 limes zest + 3 limes juice
  • 1 can coconut cream
  • 3 tbsp. honey

2018-03-03 15:17:52: Mini variant:

  • Add 1 Tbsp. of crust mixture to each well of a wrapper-lined muffin pan.
  • Compact each mini-crust with the bottom of a glass.
  • Pre-bake 5 minutes at 350°F, then cool on a wire rack.
  • Fill with 1/4 cup of filling and bake 12-15 minutes at 350°F, until set.

2021-01-14 Orange variant:

  • Replace lime juice and zest with equal parts lemon and navel orange.
  • Produced a very mellow pie — maybe using a more sour orange and/or grapefruit juice would be better, and more like sour orange pie?

2023-02-10: tweaked filling to be a little less sour and intense

2024-05-05: another mini variant:

  • halve recipe and divide between four 6 oz. ramekins