This lime pie recipe couldn’t be easier to make. It starts with a homemade or store-bought graham cracker crust that’s filled with a lime curd made with sweetened, baked condensed milk.

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Fresh limes are often hard to find, but bottled lime juice is readily available at major grocery stores alongside bottled lemon juice.

Ingredients

3 large egg yolks at room temperature
1 can sweeten condensed milk
1/2 cup lime juice
2 teaspoons grated lime zest
1 (9 inches) graham cracker pie crust
Whipped cream or whipped topping for garnish, optional

Instructions

In a medium bowl, combine egg yolks and sweetened condensed milk. Beat with a high-speed mixer until light and fluffy, about 5 minutes. Gradually stir in lime juice and lime zest.
For the mixture into the crust.
Bake at 375°F for about 15 minutes to cook the eggs. Cool slightly and then refrigerate.
Serve with a dollop of whipped cream or whipped topping if desired.

About Key Limes

Key limes are native to the Indo-Malaysian region of Asia.

They traveled to North Africa and the Near East through Arab traders and were later transported to Palestine and Mediterranean Europe by the Crusaders. Columbus is said to have brought the main lime to Haiti (once known as Hispaniola), where Spanish settlers took it to Florida.

Limes have done well in South Florida, especially in the Florida Keys which gave them their common name. Because the hurricanes depleted most of Florida’s crops, today most limes come from Mexico.

Key files are smaller than the traditional files seen at the grocery store. They have thin skin and contain few seeds. As green limes (an immature fruit) ripen to yellow, the acidity decreases, and sweeter flesh results.

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