Key Lime Pie
- For the filling
- 4 large egg yolks
- 1 heaping Tablespoon grated lime zest this was 5 limes for me
- 1/2 cup fresh lime juice this was 6 limes for me
- 1 can sweetened condensed milk 14 oz
- tiny pinch salt
- For the crust
- 8 graham crackers broken into pieces
- 5 Tablespoons unsalted butter melted and cooled
- 3 Tablespoons sugar
- pinch salt
- Zest your limes (make sure you only take the green and don't go down to the white, that part is bitter). It took 5 small limes for me to get a heaping tablespoon.
- Juice those same limes you just zested to get a 1/2 cup of lime juice. That took 6 small limes for me.
- In a medium bowl, whisk the egg yolks and lime zest together for about 2 minutes. The mixture should be yellow-green and frothy.
- Whisk in the condensed milk until smooth then whisk in the lime juice and pinch of salt until fully incorporated. Cover and set aside.
- Preheat your oven to 325 degrees.
- Break up your graham crackers and put into the food processor. Pulse until you have fine crumbs.
- Pour in the melted butter, sugar, and pinch of salt. Pulse about 6 times until it comes together and your mixture looks like wet sand.
- Pour the graham cracker mixture into a 9" pie plate and press into an even layer. I used the bottom of a measuring cup to help press it down evenly.
- Bake the crust for 13-16 minutes then remove.
- Pour your lime filling into the warm crust and bake for 15-18 minutes.
- Remove from the oven and let cool for about an hour before you move it to the fridge. Once it's cool, let it chill in the refrigerator for 2-3 hours to fully set. I covered mine and let it sit over night.
- When ready to serve, I used a can of Redi-Whip to decorate/garnish the outer edge of the crust.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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