Copycat Outback Steakhouse Key Lime Pie

My mother loves key lime pie, and always orders it when I take her to Outback Steakhouse.  She was amazed when I made this recipe at home for her, she thought I had ordered take out!


1 cup water
3 cups sugar
1 package unflavored gelatin
1 teaspoon salt
3 limes , juice of
1 cup condensed milk

1 stick butter
1 cup graham cracker crumbs

1.To prepare the filling, heat water, sugar, gelatin, salt and lime juice in pot but do not boil.
2.Then mix in condensed milk and heat again without boiling.
3.To prepare the crust, place butter in a pan and melt.
4. Mix in crumbs until it makes a crust-like substance.
5. Pour filling into crust and let cool.
Makes 1 Pie



  1. I tried this recipe today…TWICE…and both times it failed. There is either something missing or an incorrect measurement. When I made the filling and did not boil it, it did not thicken so when I tried to pour it into the crust it was too liquidy. I tried to pour it back into the saucepan and the crust went with it. So I went back to the store and tried again. The second time it still would not thicken even after a long time of cooking (not boiling) so I added more gelatin, thinking there wasn’t enough, then I cooked it even longer. It never did thicken enough to pour into the crust and then it turned brown from the sugar being cooked too long. So I wasted 6 cups of sugar, 6 limes and 2 cans of condensed milk, a box of gelatin and one crust…quite the expensive little venture! I also called my tenant, who happens to be a manager at an Outback Steakhouse, and she even said that the first couple of times the chef’s tried to make it that it turned out terrible! Plus 3 cups of sugar seems like an exhorbitant amount. Could it possibly be 1/2 cup of water, or more gelatin…or ???? Whatever…I’m a pretty good cook but this recipe sure doesn’t work. I have a much easier one; 1/2 cup Key Lime juice, 3 egg yolks and 1 can condensed milk….mix together, pour into a prepared crust & bake for 15 minutes @ 350 degrees; it’s MUCH easier and delish!

    Somebody please correct or explain this recipe better!



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  3. Boo hoo…..I wish I had read Georgannes comments but I just wrote down the recipe and made pie. It flopped, stayed runny. My husband suggested that my messurements were off so I tried again but added an extra pack of unfavored gelatin. Less runny but now kind of rubbery on top and separeted at the bottom to a clear jelly. Tasted good but whatever, I will return to the old tried and true recipe on the side of “Nellie and Joes Key West Lime Juice” bottle….1/2 cup lime juice, 3 egg yolks, 1 can sweetened condensed milk blended together then poured into a graham cracker pie crust and baked at 350 for 15 minutes. I have made this for years and never had it fail, several have asked for the recipe. Why did I try the above you ask? I had a piece of key lime pie at the outback and it was different than mine. Hope this helps. Cheers, KC

  4. I think the regular recipe with egg yolks is much better, don’t know why you would do it this way/what the benefit would be?

  5. The real filling is very simple:
    4 1/2 cups condensed milk
    1 1/2 cups Nellie and Joe’s key lime juice.

    This is all that is really used in the filling.

  6. I just made a pie last week. I used
    15 keylimes-squeezed myself
    1 can sweetened cond. milk
    4 egg yolks
    about 3 tablespns lime zest.
    I would probably add a little cream cheese
    next time for texture.

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