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A single slice of key lime pie on a plate.

Good Tip: Use a Garlic Press for Limes (and Make a Key Lime Pie!)

No longer worry about how to squeeze tiny key limes—our recipe offers a fresh take on making the ultimate easy (and no-bake optional) key lime pie.

3 min read

OXO

Jul 02, 2019

Nothing says summer (or spring, fall or winter for that matter) quite like the perfect tartness in a classic Key lime pie. If making Key lime pie from scratch—namely juicing all of those limes—seems daunting, we have the perfect solution. Use our handy tips throughout to quickly juice your limes and then prepare the ultimate, easy pie recipe.

How to Easily Squeeze Key Limes

Tiny limes can be a pain to juice with your regular juicing tools (am I right?). But have no fear, thanks to a tip that we learned from OXO Engineer Mack, we’ve found a way to make juicing a lime easier. Enter the Garlic Press.

Squeezing your Key limes has never been this simple. All you have to do is cut the limes in half. Place one segment at a time in the press. And you’ve got yourself some lime juice!

Good tip: A garlic press is perfect in a pinch, but if you’re planning ahead, the OXO Citrus Squeezer is specially-designed for squeezing maximum juice from lemons and limes.

We’d recommend making Key lime pie with said lime juice. If you go that route, our favorite recipe is courtesy of Emily’s mom and adapted from The Joy of Cooking. This recipe will take you step-by-step on how to make key lime pie from scratch, as well as offer great tips along the way—it’s the easiest and tastiest recipe out there!

Emily’s Mom’s Easy Key Lime Pie Recipe

Emily’s note: You don’t have to make the crust from scratch; a store-bought graham cracker crust works fine. But if you have the time, I’d recommend doing it (plus it’s really satisfying to smash the cookies).

Pie Crust

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Ingredients

Pie Crust:
1 ½ cups crushed graham crackers/other cookies (did someone say Oreos? In my experience, this is about two rows of Oreos, give or take the ones you pop in your mouth before crushing)
6 tbsp butter

Directions:

1.
Preheat oven to 350 F.
2.
Crush the crackers/cookies to a coarse consistency. You can use a manual food processor for the satisfaction of doing it by hand.
3.
Melt the butter then add to crushed cookies.
4.
Mix butter and crumbs until all crumbs are fully saturated.
5.
Spread mixture inside a 9” pie plate with a silicone spatula—make sure you cover the entire surface, including bottom and sides.
6.
Bake for 10 minutes, or until crust is browned, then let cool.

Key Lime Pie Filling

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Ingredients

Key Lime Pie Filling:
1 can (14 oz) sweetened condensed milk
½ cup fresh squeezed key lime juice (regular limes will do in a pinch, as long as you don’t call it “Regular Lime Pie”)
2 egg yolks (can be skipped for no-bake version)

Directions:

1.
Preheat oven to 350 F.
2.
In small mixing bowl, mix lime juice and condensed milk until juice is no longer separated.
3.
Stir in the egg yolks then pour the mixture into the pie crust.
4.
If baking, top with meringue (recipe below) and place in the oven until peaks of meringue are golden brown. (If you’re going the no-bake recipe route, remember: Don’t add the egg yolks! Simply place in the refrigerator and allow to solidify, around 3 hours.)

Meringue

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Ingredients

Meringue:
2 egg whites
¼ cup sugar

Directions:

1.
In medium mixing bowl, mix egg whites and sugar (hand mixer or whisk will work best) until stiff—should form peaks when you raise the beater.
2.
Scoop over pie. Make sure the entire surface area of the filling is covered, then bake in the oven until peaks of egg white are golden brown.
3.
Refrigerate to cool for at least 30 minutes before serving (with a big ol’ smile, of course.)

Looking for other dessert recipes as easy as our key lime pie? Try one of our five favorite no-bake summer desserts.

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