Skip to main content

Classic Key Lime Pie

Our sponsor for the upcoming Spring Sweets Week event was so incredibly generous this year I'm doing a few posts ahead of time.  Melissa's Produce sent three bags of Key Limes and I knew I had to make my husband his favorite pie.

I searched and found this recipe for Classic Key Lime Pie on the King Arthur Baking Company website.  I had a store bought crust I wanted to use up so only made the filling.

The most labor intensive part of this pie is juicing the Key limes.  I highly recommend the drop in and squeeze type of juicer, I tried it originally with my over the measuring cup one and kept flipping it over.

I used my hand mixer for the beating the ingredients but you can use a stand mixer if you like. I did not use the lime oil called, my limes were perfect.  I liked the tip in the recipe about testing the center for doneness and I used an instant read thermometer to do that.


I topped each piece off with some whipped cream and a lime slice.  Absolutely delicious!  Thanks again to Melissa's Produce! Be sure to check back March 20th to the 24th to see all the awesome recipes from myself and the other Spring Sweets Week bloggers!


Classic Key Lime Pie

Classic Key Lime Pie
Author: Jolene's Recipe Journal


  • 9" graham cracker crust
  • 1 tablespoon grated Key lime zest
  • 3 large egg yolks
  • 14 ounce can sweetened condensed milk
  • 2/3 cup Key lime juice or lime juice, freshly squeezed
  • 1/8 to 1/4 teaspoon lime oil, optional
  • Whipped cream, lime slices or lime zest for decoration, optional


  1. Preheat oven to 325º. Beat the lime zest and egg yolks at high speed with an electric mixer for about 4 minutes until the mixture is lightened and thicker.
  2. Add sweetened condensed milk.. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume. Stir in lime juice until combined. Add lime oil to taste, if desired
  3. Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, the pie should wobble slightly in the middle and be about 145º when tested with an instant read thermometer.
  4. Cool pie on a wire rack and then refrigerate for several hours before serving. Top with whipped cream and lime slices or zest if desired.

Other recipes you may enjoy:

Key lime, sweet, tart
Pie, dessert



Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f