Key Lime Pie | Persnickety Plates

It’s Wednesday! Even thought it’s a short week, I’m already tired. That long, relaxing weekend took a lot out of me.
I’ve never eaten Key Lime Pie. Even after making this pie, I’ve never eaten it. A friend of ours asked me to make his wife (one of my besties) a pie for Mother’s Day. I did some googling and ended up trying this recipe. They tell me it was good. Hopefully they weren’t just humoring me. I think it’s pretty.
It took all my willpower to not cut this up to take pictures before he came to pick it up. I did good.
Key Lime Pie | Persnickety Plates
Key Lime Pie | Persnickety Plates
Key Lime Pie | Persnickety Plates
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Key Lime Pie

Servings: 9 " pie
Key Lime Pie with a homemade graham cracker crust.

Ingredients
 

  • For the filling
  • 4 large egg yolks
  • 1 heaping Tablespoon grated lime zest this was 5 limes for me
  • ½ 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

Instructions

  • 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.

Notes

Recipe from Pook's Pantry

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.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

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Key Lime Pie | Persnickety Plates



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11 Comments

  1. It was amazing!! Thank you again for introducing my taste buds to yet another amazing persnickety delight. so awesome. ps. You should have cut it I wouldn’t have minded.

  2. It was amazing!! Thank you again for introducing my taste buds to yet another amazing persnickety delight. so awesome. ps. You should have cut it I wouldn’t have minded.

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  4. Yum!

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/. I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy