Key Lime Pie
A tart dessert with fresh lime juice and zest with homemade whip and a graham cracker crust.
A pie that's perfect for any occasion!
Serves 10
- prep time: 10 mins
- cook time: 25 mins
- total time: 35 mins
Ingredients
Pie Crust
- 7 tbsp Butter, melted
- 11 full Graham Crackers (approx. 2 cups of crumbs)
- 1/4 cup Sugar
- 1/4 tsp Sea Salt
Pie Filling
- 1 1/2 tbsp Key Lime Zest (set aside small amount for optional garnish)
- 3 Egg Yolks
- 1 can (14 oz.) Sweetened and Condensed Milk
- 3/4 cup Key Lime Juice
Fresh Whipped Cream
- 1 cup (8 oz.) Heavy Whipping Cream
- 1 1/2 tbsp Sugar
Directions
- Preheat oven to 350°F (176°C)
Pie Crust
- 1. Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
- 2. Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
- 3. Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
- 4. Bake for 10 minutes or until very lightly browned.
- 5. Allow to cool while preparing pie filling.
Pie Filling
- 1. Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
- 2. Add sweetened and condensed milk and mix for 3 minutes or until thickened.
- 3. Add lime juice and mix until combined.
- 4. Pour mixture into pie crust.
- 5. Place in oven for 15 minutes. Pie will rise slightly but the filling won't change color.
- 6. Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
Fresh Whipped Cream
- 1. Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.
