Key lime pie. I make about 17 billion of these every year. Not exaggerating. But it’s the boys (and Pat’s) favorite pie to eat. It reminds me of Florida, my favorite place to live while growing up. And I’ve become a great proficient at making it. All win win wins. So I keep making it. But If I’m really honest, it does not take 17 billion times of practice to become a great proficient at making this pie. If you’ve been around here for a while, you know how I feel about labeling recipes “easy” but this one really is. There’s no way around it. Mix cracker crumbs, melted butter, and sugar in a pie pan. Press to make a crust. Whisk condensed milk, egg yolks and lime juice in a bowl. Pour it over the crust. Bake. Decorate. Done.
The only way to mess this pie up is to over bake it. Be sure to set a 15-minute timer and you’re golden. I use bottled key lime juice instead of juicing a thousand tiny limes. If you choose to do the same, make sure that you get key lime juice. Not lime juice from the Florida Keys or some other sad way of labeling regular lime juice. If you can’t find key lime juice that’s fine. It will still taste lovely but don’t call it Key Lime Pie. You’ll upset the entire state of Florida and they’re all crazy enough. I should know. I’m from there.
Authentic Key Lime Pie
creamy tart baked custard pie in a crunchy graham cracker crust
For the crust
- 5 oz graham cracker crumbs (1 heaping cup) or whole graham crackers that have been crushed
- 2 oz sugar (¼ cup)
- 2.5 oz butter (5 Tbsp) melted
For the filling
- 14 oz sweetened condensed milk (2 cups)
- 6 egg yolks
- 6 oz key lime juice (¾ cup)
For the topping
- 6 oz heavy whipping cream (¾ cup)
- 1.5 oz confectioners sugar (⅓ cup)
- key limes, white chocolate shavings, and key lime zest for decoration
Preheat oven to 350°f
Combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press into the bottom and sides of a 9-inch pie pan
In a medium bowl, whisk egg yolks and sweetened condensed milk until fully combined.
Blend in lime juice and pour into prepared pan.
Bake for 15 minutes or until the sides are set with a slight wobble in the middle. Be careful not to overbake the pie.
Cool completely. About 1 hour.
Prepare the whipped topping by whipping the cream and confectioners sugar together until you have semi-firm peaks. Be careful not to overwhip the cream.
Garnish the pie with whipped topping by piping two rings of dots or swirls around the edge of the pie. Add slices of key limes, white chocolate shavings and lime zest to taste.
I’m Thankful for you!
Thanks for visiting today. If you’re looking for another fall dessert that would be perfect to bring to a Thanksgiving party or to enjoy on a slow fall weekend you might really like this recipe or this one. If you make any of these would you tag @amessybunkitchen in your social media posts? I’d love to see your creations!