I really wanted to make a key lime pie. This was during quarantine, when things were starting to warm up and summer was on the horizon. The problem was, of course, I could not get my hands on key limes, only regular limes. Well, fine!
This delicious dessert is incredibly easy to make, and I would honestly say that waiting for it to set, which takes at least 5 to 6 hours, is the most difficult part of this recipe.
I love buying limes by the bag. Lemons, limes, and oranges and some of my favorite fruit, obviously for cooking, but also for decorating and display. I had bought a bag a limes recently thinking that I would use them all up for various things like easy blender salsa, however, I didn’t use nearly the amount of limes I normally use before they start to turn. When available, I also prefer to squeeze my juice fresh, and I just happened to have had enough limes to make this pie.
Do I always have graham crackers on hand? Yes, I do, and mostly for dessert recipes, obviously. The addition of the brown sugar to the graham crackers multiplies the richness of this pie, and will have your family or guests begging for an extra piece of crust! Trust me on that!
This recipe is fantastic, from the addicting crust, to the rich, smooth, perfectly limey filling. It will easily serve 12, as rich as it is. It also keeps very well in the fridge for several days, just keep it in an airtight container, or covered with plastic wrap.
This is a tried and true favorite! I hope you enjoy this easy, delicious, and impressive dessert.
Cool Lime Pie
Equipment
- 9" pie dish
- Food processor (optional but recommended)
- 2 Medium bowls
- Whisk and spatula
Ingredients
For the crust:
- 1 sleeve graham crackers, crushed (about 1 1/2 cups)
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
For the pie filling:
- 2 14 oz cans sweetened condensed milk
- 8 egg yolks
- 3/4 cup freshly squeezed lime juice
- 1 teaspoon lime zest (optional)
- pinch of salt
- whipped cream and lime slices for garnish
Instructions
- Preheat oven to 350.
- In food processor, add sleeve of graham crackers and brown sugar. Pulse until mixture is fine crumbs.
- Add melted unsalted butter to graham crackers, mix well.
- Pour graham cracker mixture into pie dish. Press evenly around and up all sides. Pro Tip: Using the bottom of a glass can ensure even thickness.
- Bake in oven 10 minutes until crust is set. Remove, cool completely.
- In bowl, whisk egg yolks, condensed milk, lime juice, lime zest, and a pinch of salt. Whisk until smooth.
- Pour filling into cooled pie crust and transfer to 350 degree oven.
- Immediately turn heat down to 325 and bake for 25 minutes until set around the edges.
- Allow to cool to room temperature, then cool in the fridge until firm, at least 5 to 6 hours or overnight.
- Garnish with whipped cream and lime slices. Enjoy!
Leave a Reply