Key Lime Pie
Tart and a little sweet, rich and creamy, with a graham cracker crust. Fresh key lime juice, egg yolks and condensed milk are the foundation for this refreshing dessert.
Servings Prep Time
8-10People 25Minutes
Cook Time Passive Time
20Minutes 8-24Hours
Servings Prep Time
8-10People 25Minutes
Cook Time Passive Time
20Minutes 8-24Hours
Ingredients
Graham Cracker Crust
Filling
Instructions
Crust
  1. Preheat over to 350F. Butter a 9-inch pie pan. Place graham crackers in a food process(or large plastic bag, seal crush with pan or rolling pin). Add the melted butter and sugar pulse or stir until combined.
  2. Press mixture into bottom on pan and up side forming a straight line. Bake of 8-10 minutes, until set and golden. Remove, set on wire rack to cool. Leave oven on.
Filling
  1. Using the wire attachment of your standing or hand held mixer, beat egg yolks and lime zest on high until fluffy 4-5 minutes. Slowly add the condensed milk and continue to beat until thick, 3-4 more minutes. Lower speed of mixer and slowly add lime juice, mix until just combined.
  2. Pour mixture into crust, bake do 10-12 minutes until fillings set. Cool on wire rack, until cool then refrigerate 8 hours or overnight. Place in freezer 15-20 prior to serving.
Whipped Cream
  1. Whip cream and confectioners sugar with wire attachment or by hand, until stiff.