Key Lime Pie

Key Lime Pie
Key Lime Pie

This pie is simple to make. We bring it back to the menu each summer and our guests love it! In Portland we use a French pâte sucrée sugar pastry) base but feel free to substitute your favorite pie crust or graham-cracker crust if preferred. Kick up heels and eat with grin!

Key Lime Pie

Serves 8


2 cups sweetened condensed milk
6 egg yolks
3/4 cups fresh Key Lime juice (or try a bottled version like Nellie and Joe's)
Zest of one Lime

  1. Stir ingredients together and pour into unbaked shell.
  2. Bake at 325 degrees fahrenheit for 25 minutes or until edges are set but center is still jiggly.
  3. Pie will continue to firm as it cools.
  4. Chill overnight.
  5. Frost with whipped cream.
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.