|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Summertime desserts have a few criteria: they have to be easy, because no one wants to work extra hard during vacation season. They need to be refreshing, satisfying your sweet tooth without weighing you down or heating you up. And they simply can't require turning on the oven.
This easy, no-bake key lime pie is all of these things and more. It's made with only four ingredients: egg yolks, sweetened condensed milk, lime juice, and a premade graham cracker crust. How can a pie with eggs be no-bake, you ask? As the pie chills in the refrigerator, the acid in the lime juice coagulates the egg proteins, "cooking" them and causing the filling to set up. If you find using raw eggs unnerving or you are pregnant, use pasteurized egg yolks.
Key limes (also known as Mexican or West Indies limes) are a small and potent variety of lime with a distinct zesty flavor, and are best for this recipe. Unfortunately, they can sometimes be difficult to find. If you can't get real key limes (or key lime juice, which you can sometimes find bottled or frozen) it's fine to use regular limes. Fresh juice is best, and adding some finely grated zest to this recipe will add even more lime flavor.
- 4 egg yolks (pasteurized, if desired)
- 1 (14-ounce) can sweetened condensed milk
- 5 ounces lime juice (key lime is preferred)
- 1 graham cracker pie shell (store-bought or homemade)
- Optional: whipped cream (for topping)
Gather the ingredients.
Beat the egg yolks with a whisk.
Stir in the condensed milk until well blended.
Stir in the lime juice and mix until completely incorporated.
Pour the filling into your pie shell and refrigerate overnight.
Serve topped with whipped cream (if desired).
The pie should be kept well chilled until serving. Store leftover pie, covered, in the refrigerator for up to 2 days.