Mom's Key Lime Pie

Mom's Key Lime Pie

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Joanne Adamowski


We had this pie in a Miami Beach restaurant back in the 50's and begged for the recipe. It's been a family favorite.


★★★★★ 1 vote

30 Min
10 Min


  • 1 can(s)
    sweetened condensed milk
  • 1/2 c
    fresh lime, key lime or lemon juice (don't use bottled juice)
  • wee bit
    green food coloring

How to Make Mom's Key Lime Pie


  1. Prepare 9” graham cracker crust, cool.

    You might like this Graham cracker crust better than the store ones.

    12 whole graham crackers, crushed
    3 T. brown sugar
    6 T. butter

    350 degrees for 12”
  2. Mix 1 can Borden’s Eagle Brand milk with ½ cup fresh lime, Key Lime or lemon juice. Stir until it thickens. Add green food coloring carefully.
  3. Pour into cooled crust and cover with ½ pint of whipped sweetened cream (I like heavy cream as it holds up longer). Refrigerate. Best if cut after it has chilled well.

Printable Recipe Card

About Mom's Key Lime Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom

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