Easy Key Lime Pie

This recipe was a breeze to put together and tasted delicious!!! Lime is one of my favorite fruits, and nothing beats a key lime pie.  This pie also brings hope that it’ll be warming up soon, just a small taste of summer.




  • ½ Cup Key lime or Lime juice
  • Zest from 3 limes
  • 14oz can of sweeten condensed milk
  • 5 Egg yolks
  • Crushed graham crackers for pie crust
  • ¾ Cup of melted butter
  • ¼ Cup sugar
  • Whipped Cream


Preheat oven to 350 degrees.

Crush about one sleeve of graham crackers.  Mix sugar with crushed graham cracker and butter in medium bowl.  Make sure that mixture is moist; if too dry add more melted butter.  Place graham cracker mixture in a 10” pie pan, spreading the mixture evenly up the sides and bottom of the pan.  I used the Camp Chef Cast Iron Pie Pan.  I also used a measuring cup to evenly distribute the graham cracker .  Place pie pan in oven for 20 minutes.  Remove from oven and let cool to room temperature.

In medium bowl mix sweeten condensed milk, zest, and lime juice.  Set aside.

In large bowl beat egg yolks.  Slowly add milk mixture to beaten yolks.  Set aside for 5 minutes.  Pour pie filling into cooled graham cracker crust.  Place pie in oven for 20 minutes or until small bubbles appear.  Bring to room temperature.  Once pie is cooled place in refrigerator for 2 hours.  Remove from refrigerator and serve with whipped cream.

Since I used the Cast Iron Pie Pan, I had to double the recipe for the filling and I added about 6 drops of green food coloring to give it its green color.  Another fun idea is to split the filling in half and use different color food coloring for each half, and then gently swirl the two colors together once in the pie pan.  I recommend using a skewer to avoid mixing the colors.

This pie should be a delight to you, your friends, and family’s taste buds.  Sit back, relax, and watch every slice disappear.


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One thought on “Easy Key Lime Pie”

  1. Made the same pie. Used the Camp Chef cast iron pie pan. Only difference I didn’t double the recipe. I made a meringue out of the egg whites to take up the extra space.

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