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Key Lime Pie Recipe

This key lime pie recipe is so simple and refreshing.

Servings: 8

Active time: 20 minutes

Total time:


  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/4 c sugar
  • 1 can (14 oz.) sweetened condensed milk
  • 2/3 c key lime juice (freshly squeezed or bottled)
  • 2 tsp lime zest (optional)
  • 1 (9-inch) graham cracker pie crust
  • 1 c whipping cream
  • 2 Tbsp confectioners' sugar, or to taste


  1. Preheat oven to 350°F.
  2. In large bowl with electric mixer on high speed, beat egg yolks and sugar until pale yellow and fluffy, 4-5 minutes. Add condensed milk and continue beating 3-4 minutes, until thickened. Slowly add lime juice and zest; mix on low speed until blended. Pour into crust.
  3. Bake 15-20 minutes or just until filling has set. Cool completely on wire rack, then refrigerate or freeze.
  4. In medium bowl with electric mixer on high speed, whip cream and confectioners’ sugar in medium bowl just until stiff peaks form. Spread over pie or add dollop to each slice as it is served.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 490
Calories from Fat 230
Total Fat 25g (38% DV)
Saturated Fat 13g (65% DV)
Trans Fat 3g
Cholesterol 155mg (52% DV)
Sodium 190mg (8% DV)
61g (20% DV)
Dietary Fiber 0g (0% DV)
Sugars 51g
Protein 8g
Vitamin A 15%
Vitamin C 15%
Calcium 20%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.