Key Lime Pie

 

This Key Lime Pie is tart and citrusy. The whipped cream adds just the right amount of sweetness and the graham cracker crust lends the perfect crunch.

 

Ingredients

Graham Cracker Crust
  • 1 sleeve of graham crackers
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter melted
Pie filling
  • 3 egg yolks
  • 1 14 oz. can of sweetened condensed milk
  • pinch of salt
  • 1/2 cup key lime juice (from 10-12 key limes)
  • 2 teaspoons grated lime zest (from 6-8 key limes)
Topping
  • 3/4 cup heavy cream
  • 1 tablespoon confectioners’ sugar

 

Instructions

Graham Cracker Crust
  1. Preheat oven 350F. Mix until evenly distributed. Pour into pie plate and press down evenly over bottom of plate and up the sides. Bake 8-10 minutes.
Pie filling
  1. Preheat oven to 350F. Beat egg yolks on high until fluffy. Gradually add sweetened condensed milk. (3-5 minutes) Add salt, juice and zest. Beat 30 seconds. Pour into crust. Bake 10-12 minutes. Remove from oven and place on a wire rack until cool. Cover and refrigerate. Top with whipped cream.
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