Key Lime Pie
Key Lime Pie is the quintessential southern dessert and it’s well revered for its sweet and tart flavor.
Servings
1
pieCooking time
30
minutesIngredients
1 and 1/2 cups graham cracker crumbs or ginger snap crumbs
6 tbsp melted butter
3 tbsp sugar
1/2 cup key-lime juice (fresh is best)
4 large egg yolks, beaten
1 can Eagle’s sweetened condensed milk (14 oz)
1 tbsp Key Lime zest (grated)
Whipped cream topping (optional)
Directions
- Preheat oven to 375 degrees F
- In a medium sized bowl, combine the graham cracker crumbs (or ginger snap crumbs), melted butter and sugar.
- Press mixture into a 9 inch pie pan, using the back side of a pancake turner to flatten and level.
- Bake for 11-12 minutes or until crust is slightly browned
- Remove pie pan from oven and place on a wire rack until cooled. A raised wire rack will allow air to circulate under the pie pan and thus it will cool faster
- Turn the oven temperature down to 325 degrees F
- In a medium sized bowl, beat the egg yolks and then add the Key Lime juice (see recipe notes at the bottom), condensed milk, and zest. Mix well
- Pour the filling into the pie pan (make sure it is completely cooled)
- Bake for 14-17 minutes (make sure the oven temperature has had time to decrease to 325 degrees F)
- Remove from oven and check if the center is done by slightly nudging the pie pan. The center is sufficiently set when it slightly “moves”
- Allow pie to cool completely on a wire rack before placing in the refrigerator. Chill for about 1 hour before serving
- If desired, top with whipped cream or Cool Whip
Notes
- I typically make this recipe with graham cracker crumbs as it is the traditional recipe for Key Lime Pie. However, the ginger in ginger snaps does give the crust a bit of a “bite” and is a great variation. Options and variations in recipes are always good!
- You can buy graham cracker crumbs or you can make your own. If making your own, place graham crackers in a large plastic bag and crush with a rolling pin. If making a ginger snap crust you will HAVE to make your own. Buy a box of the ginger snap cookies and crush as noted above
- For the Key Lime juice, I highly recommend squeezing your own Key Limes. Yes you can purchase Key Lime Juice already squeezed into a bottle…..but it’s NOT fresh and your pie will not be as tart. It’s definitely worth the extra effort and it does affect the end result. Trust me, I like simplicity in a recipe and I typically choose that option when it doesn’t affect the end result. This is not one of those times! Besides you need the zest of Key Limes for the recipe anyways 🙂
- Before squeezing the Key Limes, make sure they are room temperature first, then place on the countertop and press down with the palm of your hand while rolling the Key Lime several times. This motion helps to liberate more juice out of each Key Lime