I was all set to make one…but paused when I realized that the pie is made with raw egg yolks-it is not baked. Instead, the yolks are set by the acid in the lime juice.
Now, I realize that many people eat raw eggs without getting sick-but most eggs contain salmonella bacteria.
So is this dessert safe?
I’m pretty sure the salmonella associated with eggs is on the shell (from the hen basically pooping it out).
If you wash that and/or are careful extracting the yolk, contamination shouldn’t be a problem.
Umm, just ummmm.
Not in the US or the UK. The UK vaccinates against it, so it’s very rare. In the US, the usual number I see is about 1 egg in 10,000, from a CDC study a while back. So if you’re going to avoid Key Lime Pie, do it for a rational reason, such as it’s made of disgusting green goo.
Sure it’s safe, unless you’re a lime.
Or a key.
Not all key lime pie recipes use raw eggs and some are indeed baked.
I don’t remember where I got the recipe, but the kind I once made was really just lemon meringue pie with limes instead of lemons.
Who cares? It’s delicious. Bacon’s going to kill me eventually, but I’ll love every second of it.
Mmmmm… uncooked Bacon Lime Pie.
Bacon kills my wallet.
A proper key lime pie is yellow, not green.
You left the “y” off the beginning of “umm” and “ummmm”.
I’ve tried both methods of making key lime pie (not baking and baking), and I must say that the pie must be baked. Just letting the thing sit in the cooler overnight, hoping the lime juice will bake the eggs - that doesn’t work. There’s no firmness.
What if Dexter brought it?
Key Lime Pie is probably my favorite of all time, so I don’t care if it kills me. Millions of people before me have eaten it and as far as I know, most of them survived, so I’ll take my chances to enjoy that tangy, sweet, crumbly, creamy delight at least one more time. Or three. Or a thousand. 
It’s not safe. If you eat it, you will die. I’ll take your piece and save you from a horrible death. You’re welcome.
I respectfully disagree. Visit the Florida Keys and every restaurant will serve its own recipe of Key Lime Pie. Some green, some yellow. Some with a graham cracker crust, some with a pie crust. They are all delicious, at least the ones I tried IMHO. All kinds of awesome.
Leave the region and the dish becomes a little iffy. Might be safer to go with yellow in other states.
I Googled “Key Lime Pie” and looked at the first ten recipes that came up. They all called for baking the filling (i.e. no raw eggs).
There is no reason for the pie to be green unless someone’s adding food coloring. The recipe really has nothing to do with it.
Nothing to add, except that I’ve eaten a few thousand pieces in my lifetime.
All baked, I’d bet.