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Key Lime Pie

5 from 11 reviews

Ingredients

Scale
  • Graham Cracker Crust:
  • 1 1/3 cups very fine graham cracker crumbs (about one whole sleeve of crackers)
  • 1/3 cup sugar
  • 6 tablespoons butter, melted (3 ounces)
  • 1/2 teaspoon vanilla extract
  • Key Lime Filling:
  • 2 teaspoons key lime zest (68 limes)
  • 1/2 cup key lime juice (1220 limes, depending on juiciness)
  • 114 ounce can sweetened condensed milk
  • 4 egg yolks
  • For serving, optional: whipped cream

Instructions

  1. Make the crust: Preheat oven to 350 F
  2. Combine crumbs, sugar, butter, and vanilla well. Remove any large pieces of graham cracker; they will make it difficult to cut the pie.
  3. Press crumbs into a standard 9″ pie pan, building up the sides to a depth of about 1 1/2 inches.
  4. Bake for 12 minutes at 350. Remove and set aside.
  5. Reduce the oven heat to 325 and make the filling:
  6. Wash the limes before zesting and juicing.
  7. Combine zest, juice, milk, and egg yolks well.
  8. Pour into crust.
  9. Bake about 14 minutes, or until set but still with a slight jiggle in the middle.
  10. Cool and refrigerate until cold, 2-4 hours.
  11. Slice and serve with whipped cream if desired.

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