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River Crab Key Lime Pie

MelbaMelba Moss

Recipe by Chef Rick Davis

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Makes 1 ten-inch pie

Makes 1 ten-inch pie
Makes 1 ten-inch pie


  • 1 1/2 cups graham cracker crumbs
  • 3 T sugar
  • 3 T unsalted butter, melted
  • 10 egg yolks
  • Two 14-oz. cans sweetened condensed milk
  • 1 1/4 cups Key lime juice
  • 1 lime, cut into wedges for garnish
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  • 1

    Mix crumbs, sugar and melted butter together and press evenly on sides and bottom of a 10-inch pie pan.

  • 2

    Bake crust 10 minutes in a 325 degree oven. Set aside while making the filling.

  • 3

    In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth.

  • 4

    Add the key lime juice. It is important to add the lime juice last because the acid of the juice will curdle the egg yolks if added sooner.

  • 5

    Pour lime mixture into baked pie shell and bake 15 to 20 minutes in a 325 degree oven.

  • 6

    Cool at room temperature. Then refrigerate overnight, or at least 5 hours.

  • 7


  • 8

    Cut cold pie and set on individual dishes.

  • 9

    Garnish with fresh lime wedges. Squeeze the wedge over the pie for a more intense citrus flavor.

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