Saturday Morning Key Lime Pie

Check it out. The kiddos had a blast!

 First Key lime pie ever… I’ve never even eaten one, so I have no idea how it’s supposed to taste. 

Made up my own recipe because I couldn’t stick with any of the ones I found online. It looks good. Gotta wait a few hours to try them. 

The kiddos helped! Even had Steven Benoit and Beau squeeze the limes for me.  

Luke mastered zesting. 

There were no wasted ingredients.  

Thanks H-E-B for the delivery today!

Here’s my recipe. 



  • 2 Deep-dish frozen from HEB.

(Did you think I was going to make them??) 

Follow the instructions; go ahead and bake. Set on the stove till you finish filling.

Key Lime Filling (For 2 pies):

  • 12 Key Limes
  • 9 to zest and juice, 2 to slice, 1 for final zesting
  • You’ll need a zester
  • 1 large lime for extra juice if needed

This should result in:

  • 3-4 tablespoons of zest
  • 1 cup of lime juice; more if you’re overachiever
  • 12 thin slices of Key Lime


2 cans of condensed milk 24 Oz

1 large Greek Yogurt 32 Oz

2 egg yolks (save egg whites for whip)

1 Kitchen Aid mixer


In a mixing bowl: Add lime juice, egg yolks, yogurt, condensed milk, and 3 tablespoons of lime zest.

Mix until smooth.

Pour into pie crust and sprinkle lime zest on top. Bake in the oven for 12 Minutes at 350 Degrees.

Let the kids eat the rest of the filling.  

Take it out and let it sit for 30 minutes or until cool. 

Whipped Topping:

Started making it 25 minutes after I took the pies out. 

16 oz whipping cream

2 Egg whites

1 cup powdered sugar

1 teaspoon vanilla Extract

Pour in a clean mixing bowl. Blend at 6 or High until it looks like whipped cream.

Dollop onto pies. I used a fork to spread out the top, so whatever “fancies” you . Give the kids the mixing bowl. 

Make it Pretty:

Put the slices of lime on top, sprinkle the leftover zest, or zest that last lime. Refrigerate until you’re ready to eat.

You’re welcome & enjoy!!!