I had not eaten actual Key Lime Pie before this recipe as every pie I had encountered previously had a disturbingly toxic-looking green hue and was piled high with sub par meringue. This recipe is delicious – the buttery saltiness of the crust pairs beautifully with the sweet and slightly tart smooth custard filling. This is also very easy to make and the perfect summer dessert.
CRUST
1 ½ c graham cracker crumbs
At Target you can buy Annie’s Graham Bunnies (something like that) for about $2.00/box and 1 box is all you need for this crust. They do not contain any hydrogenated oils and are already small enough to put in a plastic bag and crush with a rolling pin. This crust is too easy and too delicious to be replaced by a premade graham cracker crust. Resist the temptation.
3 TBS sugar
¼ tsp salt
6 TBS unsalted butter, melted
Preheat oven to 350ºF. Mix graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to coat well. Press crust into a 9-inch-diameter glass pie dish. Bake 5 minutes. Cool.
FILLING
1 14-ounce can sweetened condensed milk
2/3 c bottled Key lime juice
The recipe recommends Nellie & Joe’s Key lime juice which can be purchased online at netgrocer.com. I sent Bryant to the store in search of Key lime juice, which didn’t exist. Instead I used Lakewood 100% Organic Pure Lime Juice (NOT from concentrate) and had fantastic results. I suppose this means I still haven’t eaten Key lime Pie, just lime pie. Please don’t use the lime juice in the little green plastic limes. Please.
3 large egg yolks
3 TBS sugar
3 TBS fresh lemon juice
¼ tsp salt
Preheat oven to 275ºF. Whisk all ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least six hours or up to overnight.
TOPPING
1 ½ c chilled whipping cream
3 TBS powdered sugar
1 tsp pure vanilla extract
Beat all ingredients in a chilled large bowl with an electric mixer until peaks form.
*You can simply spoon a dollop of cream onto each slice of pie as it is served or spoon cream into a pastry bag and pipe onto the pie which will make you look like an overachiever but really only takes 2 more minutes of prep work. I used a star tip.
CRUST
1 ½ c graham cracker crumbs
At Target you can buy Annie’s Graham Bunnies (something like that) for about $2.00/box and 1 box is all you need for this crust. They do not contain any hydrogenated oils and are already small enough to put in a plastic bag and crush with a rolling pin. This crust is too easy and too delicious to be replaced by a premade graham cracker crust. Resist the temptation.
3 TBS sugar
¼ tsp salt
6 TBS unsalted butter, melted
Preheat oven to 350ºF. Mix graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to coat well. Press crust into a 9-inch-diameter glass pie dish. Bake 5 minutes. Cool.
FILLING
1 14-ounce can sweetened condensed milk
2/3 c bottled Key lime juice
The recipe recommends Nellie & Joe’s Key lime juice which can be purchased online at netgrocer.com. I sent Bryant to the store in search of Key lime juice, which didn’t exist. Instead I used Lakewood 100% Organic Pure Lime Juice (NOT from concentrate) and had fantastic results. I suppose this means I still haven’t eaten Key lime Pie, just lime pie. Please don’t use the lime juice in the little green plastic limes. Please.
3 large egg yolks
3 TBS sugar
3 TBS fresh lemon juice
¼ tsp salt
Preheat oven to 275ºF. Whisk all ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least six hours or up to overnight.
TOPPING
1 ½ c chilled whipping cream
3 TBS powdered sugar
1 tsp pure vanilla extract
Beat all ingredients in a chilled large bowl with an electric mixer until peaks form.
*You can simply spoon a dollop of cream onto each slice of pie as it is served or spoon cream into a pastry bag and pipe onto the pie which will make you look like an overachiever but really only takes 2 more minutes of prep work. I used a star tip.
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