Anthony’s Key Lime Pie

A  fellow viewer found this recipe of one of Houston’s most famous restaurants in the Houston Chronicle. It is made in a fluted 10-inch pie pan with removable bottom. If you can’t find it then use a deep – dish pie pan or a 13 x 9 x 2-inch baking pan.  You will be happy with this rich and luscious pie. 

Anthony's Key Lime Pie is made with fresh limes.

Anthony's Key Lime Pie

Anthony’s Key Lime Pie

You can recreate Key Lime Pie from Anthony's, a well-known Houston restaurant. 
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Key Lime Pie
Servings: 10
Calories: 893kcal


  • 3/4 pound graham cracker crumbs
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter plus 1 tablespoon
  • 42 ounces sweetened condensed milk
  • 5 egg yolks
  • 2 cups lime juice fresh or bottled
  • 2 pints whipped cream
  • lime slices and mint sprigs for decorations


  • In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 to 1/2 inch thick on bottom and sides of 10x2 inch deep fluted pie pan. 
  • In another bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it should be creamy color and slightly thickened) about 2 minutes. 
  • Pour into prepared pie shell and bake in preheated 350 degree oven 18 to 24 minutes (pressing surface lightly with finger should leave a mark). Remove from oven and let cool. Refrigerate 6 to 8 hours before serving. Garnish with sweetened whipped cream, fresh lime slices and mint sprigs.


Calories: 893kcal | Carbohydrates: 117g | Protein: 16g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 222mg | Sodium: 431mg | Potassium: 722mg | Fiber: 1g | Sugar: 91g | Vitamin A: 1260IU | Vitamin C: 17.7mg | Calcium: 489mg | Iron: 2.1mg
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About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Reisha

    5 stars
    Delicious! I used this recipe for the custard and substituted 1/2 C full fat yogurt for sour cream. For the crust, I used a recipe that @Kopykats the crust that “Houston’s” restaurant used. I substituted 1/2 C packed brown suger, added pecans (or macadamia nuts), sea salt, cinnamon. It came out delicious and the tip of no sugar in the whipped cream (just Vanilla)worked well as the pie and crust were sweet enough!

  2. Charles

    Having eaten this a lot we tend to detect the presence of pecans in the crust. If we wanted to add them how would you recommend we do so?

  3. Kristina König

    Is there a chance that I get that recipe with german units of measurements? That would be perfect! =)
    And is there a video about that key lime pie?

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