Key Lime Pie

Key Lime Pie

(One 9″ Pie)



  • 1/2 cup “JIFFY” Baking Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, melted


  • 2 cups sweetened condensed milk
  • 1 cup fresh lime juice (about 6 limes)
  • 4 eggs
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Baking Mix


Preheat oven to 350°F.

For crust, whisk together baking mix, graham cracker crumbs and sugar.  Add margarine or butter; stir with spatula until combined.  Press into ungreased 9″ pie pan.  Refrigerate for 5 minutes.  Bake 8 – 10 minutes.  Set aside to cool slightly.  For filling, whisk together sweetened condensed milk and lime juice.  Whisk in eggs, one at a time.  To eliminate bubbles on top, slowly pour into crust.  Bake 15 – 18 minutes or until middle is set.  Refrigerate 2 – 3 hours.  Let sit at room temperature for 15 minutes before serving.  Top with whipped topping and garnish with limes (optional).

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