Key Lime Pie with Whipped Cream Topping

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 25 mins

It's always best to grate any fruit rind directly into the bowl instead of onto a work surface. The flavor-intense oils are in the rind; you want every bit of them in the bowl.


Crumb Crust:
1 1/3cups graham cracker crumbs
2tablespoons granulated sugar
1/3cup unsalted butter, melted
4 egg yolks
1can (14-ounce) sweetened condensed milk
Grated rind from 2 limes
1/2cup lime juice
2 egg whites
2tablespoons granulated sugar
1cup heavy cream
3tablespoons confectioners' sugar


  1. Preheat oven to 350F.
  2. To prepare the crumb crust, combine crumbs, granulated sugar and butter. Press evenly on bottom and sides of a 9-inch pie plate. Bake 8 minutes or until edge is golden brown. Cool on a wire rack.
  3. Reduce oven temperature to 325F. To prepare the filling, combine egg yolks, milk, lime rind and juice, and whisk until blended.
  4. Beat egg whites until foamy. Gradually add granulated sugar and beat until stiff. (The tips flop over when the beater is lifted.) Do not overbeat. Stir about a third of the whites into milk mixture. Fold in remaining whites. Turn into crust and bake 15 minutes.  Chill 4 hours or until cold.
  5. Whip cream until thickened. Add confectioners’ sugar and whip until stiff. Spread over top of pie.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 4.28
  • Calories 460
  • Fat 27g
  • Saturated Fat 16g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 8g
  • Cholesterol 170mg
  • Sodium 160mg
  • Potassium 270mg
  • Carbohydrate 50g
  • Fiber 1g
  • Sugars 41g
  • Protein 8g
  • Trans Fat .5g
  • Vitamin A 20%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 4%