Key Lime Pie

There are few things more refreshing on a hot summer’s day than Key Lime Pie. My mouth puckers in anticipation!

1 1/4 cups graham cracker crumbs 
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1/2 cup fresh lime juice (approximately 15 key limes or 3-4 regular limes)
4 teaspoons grated lime zest
4 egg yolks
1 can (14 oz.) sweetened condensed milk
Whisk the zest and egg yolks together for 2 minutes.

Beat in the milk and juice. Set aside at room temperature until the filling thickens to about the consistency of pudding.
Preheat the oven to 350F.
Mix the graham cracker crumbs and sugar together.
Add the butter and mix with a fork.
Spoon the crust mixture into a 9-inch pie plate. 
Using your fingers or a small glass, press the mixture on the bottom and up the side of the pie plate.
Bake for 15 minutes or until the crust is lightly browned. Remove the pie plate from the oven and cool to room temperature.
When the crust is cool, spoon the filling into the pie plate, and bake for an additional 20 minutes, until the center sets (the filling will jiggle a bit but will firm up as the pie cools).
Take the pie out of the oven and cool to room temperature.
Refrigerate for at least 3 hours, until well chilled.

You can serve the pie as is, sprinkling a bit of the lime zest on top. To cut the tartness, you can also serve the pie with whipped cream sprinkled with graham cracker crumbs. And watch the pie disappear!
Birchwood Inn  

Ellen Gutman Chenaux
Bed and Breakfast Foodie

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