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Baked Key Lime Pie (and How To Squeeze a Lime the Right Way!)

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Preview: This easy Baked Key Lime Pie Recipe contains not only sweetened condensed milk and key limes, but also egg yolks and whipped egg whites. This post includes a discussion about the correct way to use a hand-held citrus squeezer.

Key lime pie makes me think about vacations on the beach or close to the coast. Uncooked Key Lime Pie is popular, but have you ever tried a baked version? I like the baked pie better because it seems lighter in texture and not so rich.

My sister Kay was just here from Alabama for a brief visit. She’s a good southern cook, so I’m always keen on her recipes. This time, I coerced her into making her Baked Key Lime Pie while I took pictures.

Before we could get the pie into the crust, we got into a big discussion about the right way to use a citrus squeezer. Do you know which way is right? Keep reading.

Key Lime Pie--Ready to eat

What is the correct way to use a citrus squeezer?

Kay: “I’m not sure how would be the best way to juice these key limes.”

Me: “I’ve got one of those metal squeezy things…. or a reamer… or even a glass dish with a built-in reamer. Here, let’s try this metal lemon juicer.” (I pull it out of the drawer and proceed to try it.)

Me: “See? It works perfectly.”

Kay: “I see that, even though you’re doing it upside-down.”

Me: “What?!?! That’s not upside down. What do you mean? So how would you do it?”

Baked Key LIme Pie - slice on a plate

Kay: “The other way, with the lime-half flipped over.”

Me: “Hm-m-m. I don’t know about that, but I have an idea. Why don’t we ask my readers?”

Does the lime or lemon go up or down in the juicer?

The cut side goes down.

how to squeeze a lime correctly? cut side up or down?

The verdict is in…

Looks like I was wrong on this one. Although a few people agreed with me, many more went with my sister. (Her way is shown on the left in the picture above–cut side down.)

I am generally an early adopter. But on this one, it looks like I’m a little late figuring out how to squeeze a lime with a citrus squeezer. Thanks for straightening me out, Sis.

demonstrating how to mix up the filling for a Key Lime pie
My sister Kay mixes up her Baked Key Lime Pie

FAQ about Baked Key Lime Pie

How do you know when Baked Key Lime Pie is done?

When properly baked through, the pie will have a slight jiggle–like Jello. Remember that the pie will continue to bake for a few minutes after you remove it from the oven. If you overbake it, the texture my curdle. Not good.

Can I substitute regular limes for key limes?

Yes. It takes 4-5 key limes for every regular or Persian lime.

What is the difference in the taste of key limes and Persian limes?

“Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice. They are slightly yellow in color and contain more seeds.”
TastingTable

How long does key lime pie last?

When refrigerated, key lime pie will last 2-3 days.

Can I use a regular pastry crust instead of a graham cracker crust?

Perhaps. I’ve never tried it. A graham cracker crust is traditionally used with a key lime pie. I can’t imagine it any other way.

Credits for Baked Key Lime Pie:

Thanks to my sister Kay for sharing this recipe.  The graham cracker crust comes from Helen Corbitt’s Cookbook.


More recipes for pie lovers:

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.

Yield: 1 9-inch pie

Baked Key Lime Pie Recipe

Baked Key Lime Pie

A baked dessert made with sweetened condensed milk and key limes.

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

Ingredients

  • 1-1/2 cup graham cracker crumbs (about 20 squares)
  • 1/2 cup powdered sugar
  • 1/2 cup butter, melted
  • 4 eggs, separated
  • 1 can sweetened condensed milk
  • 1/3 cup fresh-squeezed key lime juice
  • 9-inch graham cracker pie crust (purchased or homemade)
  • 1 cup heavy cream, whipped with 1/3 cup powdered sugar and 1 teaspoon vanilla extract

Instructions

Crust:

  1. Crush crackers using food processor or blender. Add sugar and melted butter. Pulse until mixed.
  2. Press into 9-inch pie shell.
  3. Bake at 300 degrees for 8 minutes.

Filling:

  1. Beat 3 egg whites in a small bowl until stiff. Set aside.
  2. You can use the same beaters to beat 4 egg yolks and 1 egg white in a separate medium-sized bowl until thick and light-colored.
  3. Add milk to egg yolks and mix well. Add juice and continue to beat until thick.
  4. Add beaten egg whites to egg-yolk mixture and mix gently just until evenly distributed. Don't over mix. Stop when there are no more obvious lumps of egg whites. Carefully pour into baked pie shell.
  5. Bake at 325 degrees for 10-15 minutes.
  6. When cooled, refrigerate for 2-3 hours.
  7. Garnish with whipped cream when serving.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 485Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 159mgSodium: 321mgCarbohydrates: 43gFiber: 1gSugar: 23gProtein: 7g

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