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Key lime pie

Desserts · Pies & tarts

Key lime pie

7

Florida's four-ingredient filling in a graham crust: lime juice, yolks and condensed milk set by acid, not heat. Twenty minutes of work, then the fridge does the rest.

Time
45 min (20 prep + 25 cook)
Servings
10
Per serving
347 kcal
Protein
6 g

Ingredients

Crust

Filling

Topping

Every ingredient links to its food page — same data, same score, same formula.

Steps

  1. Press the crumb mixture into a 23 cm (9-inch) pie dish and bake at 175°C for 10 minutes.
  2. Whisk the condensed milk and yolks, then the lime juice — it visibly thickens as the acid works on the milk proteins. That's the pie setting before it ever sees the oven.
  3. Pour into the crust and bake 15 minutes, just until the centre barely wobbles.
  4. Cool, then chill at least 3 hours. Whipped cream at serving.

Why this score

engineered against fullness

Concentrated sugar, with little protein or fiber to slow it down; dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

7% of kcal
42% water
3 g/Mcal

What pulls it down

44%
16%

How scores work

Computed on the finished dish, not an average of the parts: 3472 kcal goes into the pot, 1063 g of ingredients comes out as ~1150 g of food → 302 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories
302
Protein
(7%)
5 g
Fat
(47%)
16 g
Carbohydrates
(46%)
36 g
of which sugar
26 g
Fiber
1 g
Sodium
176 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More desserts

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.