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Recipes · Key Lime Pie

Key Lime Pie

The Key lime pie published by Eagle Brand, the brand of sweetened condensed milk Gail Borden patented in the 1850s. Whatever the pie’s birthplace, its filling is built on condensed milk, and one leading account credits a 1931 Borden promotional brochure with the formula. This is the brand’s current published version and calls for a ready-made crust and whipped topping.

8 servings · 5 minutes to prepare, 20 minutes to bake, at least 3 hours to chill

Engraving-style plate of a key lime pie pie.

Method

  1. 1

    Heat the oven to 350°F.

  2. 2

    Whisk the condensed milk, Key lime juice and egg yolks together in a bowl until smooth.

  3. 3

    Pour the filling into the graham cracker crust.

  4. 4

    Bake for 20 minutes.

  5. 5

    Let the pie cool on the counter for 20 to 30 minutes, then refrigerate it for at least 3 hours.

  6. 6

    Spread the whipped topping over the pie just before serving.

  • The ingredient list gives 3 eggs and the method gives egg yolks. The quantities above follow the source as printed; the yolks of 3 eggs is the reading consistent with the method.
  • Eagle Brand’s recipe uses a store-bought crust and a branded whipped topping. A meringue made from the reserved whites is the older finish recorded for Borden’s 1931 lemon pie, but this source does not give one.
  • The source gives no crust recipe; it calls for a premade graham cracker crust.

Sources

  1. Super Quick Key Lime Pie, Eagle Brand
  2. Eagle Brand History, Eagle Brand
  3. Key lime pie, Wikipedia