There is something so delightful about a key lime pie. Maybe because it has the perfect amount of tart and sweet. I love all things citrus and key lime pie takes the cake. I mean it takes the pie. What I’m trying to say is that key lime pie is fantastic and this recipe is easy and amazingly good.
I have been making this mouth-watering dessert for years and it always brings smiles. That makes me happy, which makes me smile too. It fills me up to know that I brought a little joy to someone in the form of a delicious piece of pie. You can’t be angry when you are enjoying a yummy treat. We all just need to eat more desserts.
No key limes are required to make this key lime pie. I have used key limes before and they are not the easiest fruit to work with since they are very small. Also, key limes are not always available at the grocery store. Regular limes work great.
Make this delectable pie and bring some happiness to your world.
You make known to me the path of life; you will fill me with joy in your presence, with eternal pleasures at your right hand. Psalm 16:11
Key Lime Pie
8 egg yolks
2 cans sweetened condensed milk
The juice of 5 limes (approximately ½ cup)
Zest of 5 limes (about 1 tablespoon)
For the crust
2 sleeves of graham crackers
14 tablespoons of melted butter
- Preheat oven to 325°
- Place graham crackers in a food processor and process until finely ground. You can also place graham crackers in a zip lock bag and pound them with a rolling pin until you get fine crumbs. Put the graham cracker crumbs in a large mixing bowl.
- Add melted butter to the graham cracker crumbs. Mix until combined.
- Press the graham cracker/butter mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup to firmly press the crust in place.
- Bake the crust for 20 minutes until golden brown. Cool completely.
- Reduce oven temperature to 300°
- Add egg yolks, sweetened condensed milk, lime juice, and lime zest to a large mixing bowl or stand mixer. Use the whisk attachment and mix on medium to medium high until everything is thoroughly combined.
- Pour the pie filling into the pie crust. Bake for 25 to 30 minutes.
- The pie is done when the filling is firm but slightly soft. It won’t be wiggly and it won’t be brown.
- Let the pie cool completely. Wait at least 4 to 6 hours before serving. Refrigerate overnight for the best flavor.
*If you can find key limes, use a few more than what the recipe calls for since they are small.
*Make this pie a day ahead for the best flavor.
* Buy extra limes to use for garnish.
* Top with whipped cream.
For this recipe and more go to the link. I write a monthly article for Mustard Seed Sentinel, Meghan’s Corner.