4-Ingredient Key Lime Pie

Happy Wednesday!
Hubby and I recently celebrated our anniversary.  It was a nice, low-key evening at one of our favorite restaurants (I love Bonefish Grill).  We played a short card game over drinks and appetizers, enjoyed food that I cannot cook skillfully at home, and overall had a relaxing evening over the glow of our LED table candle, LOL.  And hey, any night where I’m not cooking and/or washing up afterwards is a winner.
I did do a little cooking that day: a super-easy Key Lime Pie for our anniversary dessert back at home.  It only took 20 minutes to make, including the prep!  (That means my kitchen wasn’t heated up, either).  I modified the original recipe a bit by using a gallon-size ziploc bag for mixing, so no cleanup.  Wahoo!
Like to give it a try?  Here it is:

4-Ingredient Key Lime Pie

Key Lime Pie 003
…did I think to take a pic BEFORE we dug into it? Ah, well…
5 egg yolks (for a tip on separating yolks and whites, check out this post)
1 can (14 oz) sweetened condensed milk
1/2 cup Key Lime juice (not regular lime juice)
1 ready-made (9-inch) graham cracker pie crust
Preheat oven to 375 degrees.
Dump yolks, sweetened condensed milk, and juice in a gallon-size ziploc bag.  Close bag and squeeze contents around until well-mixed.
Open the bag enough to pour contents into the pie crust.
Bake for 15 minutes (it won’t look done, but it is).
Remove from oven and cool.
You can eat it as soon as it’s cool, or refrigerate it first.  Make sure to store any leftovers, covered, in the fridge.
A special thanks to my friend Kelly for sharing this with me!  If you’re into fiber-based crafts (and more), check out the hyperlink for her page.
Do you have a favorite dessert for celebrating special occasions?  What’s your easiest dessert?  I’d love to hear from you.
Until next time,

3 people like this post.

22 thoughts on “4-Ingredient Key Lime Pie”

  1. Catie RhodesCatie Rhodes

    This is exactly how I make Key Lime Pie. Except I make my crust homemade with a combo of graham crackers and ginger snaps. Other than that, same recipe. And it is excellent.

  2. Tiffany A WhiteTiffany A White

    I have a simple Key Lime pie recipe too… but I’m lazy. Instead of egg yolks, I use a container of whipped cream.

  3. Sheila SeabrookSheila Seabrook

    Oh yummm. My mother-in-law makes wonderful Key Lime Pie, but I’ve never made it. And it looks so easy. Thanks for the recipe, Kathy. 🙂

  4. Eden MabeeEden Mabee

    Yum! And I love both Catie and Tiffany’s optional tweaks. 😀

  5. Margot KinbergMargot Kinberg

    Kathy – Thanks for sharing. It’s a true writer’s delight: yummy, fun, and ridiculously easy to make. I’m archiving this ‘un.

  6. Coleen PatrickColeen Patrick

    Just last week i found a gluten free graham cracker that tastes good, so I can finally make key lime pie. I love lime or lemon desserts. Btw, your ziploc bag mixing idea is great!

  7. PatriciaPatricia

    Congratulations on another year together with, what I’m assuming is a real good man.

    The pie recipe sounds fantastic. I’m wondering though if I can’t find Key Lime juice if I can substitution regular lime juice and a key. Hmmmm.

    Thanks for sharing.

    Patricia Rickrode
    w/a Jansen Schmidt

  8. Karen McFarlandKaren McFarland

    Ooh, now I bet the Ginger Snap crumbs are good Catie. Great idea!

  9. Karen McFarlandKaren McFarland

    Kathy, I actually like the fact that you showed us the picture of the partial pie. It gives us the idea of its consistency. This recipe sounds delicious. And you and hubby apparently loved it! lol! Happy Anniversary by the way! I hope you’re enjoying your summer girl! 🙂

  10. KellyKelly

    Happy Anniversary!! And I love the photo of your pie. It looks so yummy!
    Thanks for giving me a shout out – always eager to share recipes. Waiting for the pie to cool is so difficult, isn’t it?


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