Sunday, February 14, 2010

Key Lime Pie

I have to admit that I did not go out and buy key limes for this recipe.  I picked up about a half dozen of regular old limes at Trader Joe's for this recipe.  I have seen places online where you can order bottles of key lime juice and I always intend to purchase some, but then I forget.  Regular limes work just fine in this recipe, but if you can get your hand on some key limes, by all means DO!  I'm sure there really is a difference in taste.

I tested this recipe once before, but the original crust it called for just didn't do it for me.  This time I used my mom's tried and true recipe for her graham cracker crust.  It really is the best!  I will now use it for all my recipes that call for a graham cracker crust, no doubt about it.

This pie is so, so, so simple!  This is all you will need for this recipe:

Ok, well, actually you will need some heavy whipping cream, powdered sugar and vanilla extract so that you can also make homemade whipped cream to serve on top of your pie.  If you don't already make your own whipped cream, please start now.  It is one of the most simple things you can do in the kitchen and the reward is 100 times more than the effort put in.  Really, no more cans of whipped cream unless your kids are making ice cream sundaes or something, ok?  Your friends and family will thank you.

Before you start juicing your limes, grate some zest.  The amount called for in the recipe, as well as some extra to set aside to make your pie pretty.

Your crust should look like this when it comes out of the oven:

Pour in the filling, and when it comes out of the oven, it should look like this:

Now, cover and refrigerate for at least 2 hours and it is ready to eat!  Of course, after you have prepared your homemade whipped cream...

...and don't forget the lime zest!

Key Lime Pie
Adapted from The Pioneer Woman and my mom

For the filling:
1 heaping TBSP lime zest, plus more for garnish
1/2 cup lime juice
2 egg YOLKS
1 14oz can sweetened condensed milk

For the crust:
24 squares graham crackers
1/4 cup sugar
1/3 cup butter, melted

In the bowl of a food processor slightly break graham cracker squares.  Process until they become crumbs.  Add sugar and melted butter, pulse until combined.

Press graham cracker mixture into the bottom and sides of a 9" pie pan.  Bake in a 350 degree oven for 10 minutes. 

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl.  Add your condensed milk and mix on high until smooth and thick.  Pour mixture into crust and bake for 15 minutes.

Remove from oven and let cool completely.  Cover and refrigerate for at least an hour or two.

Serve with (homemade) whipped cream and garnish with lime zest.



  1. My husbands favorite is lemon, but key lime is his all time favorite. What an EASY!!! recipe. THANKS!!! for sharing it.
    I found your blog via Out of the Box and into the Kitchen, I have become a follower. Come by and visit maybe you can do the same.

  2. My husband is also a HUGE key lime fan, I'll be sure to add this to my list of must-try desserts!