Key Lime Pie (Print Version)
# Ingredients:
→ For the crust
01 -
1 1/4 cups graham cracker crumbs
02 -
3 tablespoons sugar
03 -
5 tablespoons unsalted butter, melted
→ For the Filling
04 -
14 ounces sweetened condensed milk
05 -
4 large egg yolks
06 -
Zest of 1 large lime
07 -
1/2 cup fresh lime juice
# Instructions:
01 -
Preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork. Mix until graham cracker crumbs are moist. Press mixture into a 9-inch pie plate or dish. Use a measuring cup or glass bottom to make sure the crumbs are pressed in firmly. Pat down the bottom and sides. Bake for 12 minutes or until golden brown. Let the crust cool.
02 -
While the crust is almost cool, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk well.
03 -
When the pie crust has cooled to slightly warm or room temperature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill completely before cutting and serving.
04 -
Cut into pieces and serve cold or at room temperature. Can serve with whipped cream, if desired.
# Notes:
01 -
The pie needs to chill for at least 2-3 hours before serving for best results.
02 -
Fresh lime juice gives the best flavor, but bottled key lime juice can work in a pinch.
03 -
Recipe from Two Peas and Their Pod.