Yield
1 (9-inch) pie

How to Make It

Step 1

Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.

Step 2

Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.

Step 3

Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.

Step 4

Bake at 325° for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.

Step 5

Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.

Step 6

Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.

Step 7

* You can substitute regular (Persian) lime juice and rind for the Key lime variety.

Step 8

*Regular (Persian) lime juice and rind may be substituted

Ratings & Reviews

Beenbakingalifetime

meghabyte
July 06, 2016
I have making this recipe since it came out in the magazine 10 years ago. Everyone loves this pie!!

meghabyte's Review

iheartsquishies
September 24, 2009
The best! I get requests to make this pie it is so good! It is more fluffy than a traditional key lime pie. I followed the recipe exactly using fresh key limes. Persian limes just are the same! The last couple times I made this pie I made an oreo cookie crust and it makes it even better!

iheartsquishies's Review

Lytane
January 05, 2009
perfect and delicious!