Key Lime Pie Filling Recipe
Prep time
Cook time
Total time
Serves: 1-9" Pie
  1. Combine the sweetened condensed milk with the egg yolks and whisk smooth
  2. Slowly pour in the lime juice while continuing to whisk until it is all incorporated.
  3. Pour into the prepared, baked and slightly cooled pie crust and bake in preheated 350° (177°c) oven for approximately 30-35 minutes or until it is only slightly jiggly (Not liquidy!) in the center- it should wiggle like jell-O. (See video for demonstration)
  4. Turn off the oven and leave pie in for another 5 minutes.
  5. Cool completely before icing with your choice of icing, or enjoy this pie naked! (the pie, not YOU! Well, I guess you can be naked too...but this is a family channel! LOL)
Iced Key Lime Pie will hold up for about 2-4 days. It is not the Key Lime filling that you will worry about, but the deflating whipped cream or meringue that really cannot keep its character for more than 2-4 days.

Be sure to store this pie in the refrigerator at all times.

This pie can be frozen (without the icing) for up to 2 months, wrapped well
Recipe by Gretchen's Bakery at