Key Lime Pie
Sweet and tart Florida key lime pie
Prep Time20 minutes mins
Cook Time30 minutes mins
Servings: 8 servings
Graham Cracker Crust
- 1 1/2 cups crumbled Honey Maid graham crackers (about 8 crackers)
- 1/3 cup melted butter
- 3 tbsp sugar
Key Lime Pie Filling
- 1/2 cup key lime juice (about 10 key limes or 1 lb)
- 4 egg yolks
- 14 oz sweetened condensed milk
Make the graham cracker crust
Preheat oven to 350 degrees
Mix together 1 1/2 cups crumbled Honey Maid graham crackers, 1/3 cup melted butter, and 3 tbsp sugar in a medium bowl. Pour the mixture into a 9-inch pie pan or tart pan. Press it against the bottom and sides to create a pie crust.Note: if using a tart pan, double the ingredients. Bake the crust for 10 minutes at 350 degrees. Then, take it out of the oven to cool.
Make the filling
While the crust cools, make the filling.
Squeeze the juice out of 10 key limes until you have 1/2 cup key lime juice. If you're using bottled key lime juice from the store, skip this step.
Separate 4 egg yolks from egg whites. Put the egg yolks in a bowl with 14 oz sweetened condensed milk (one can). Mix well with a hand mixer until the egg yolks are fully incorporated.
Keep mixing and slowly add in 1/2 cup key lime juice.
Bake the Pie
Once the graham cracker crust has cooled. Pour the filling into the crust and bake at 350 for 20 minutes.
After 20 minutes, take the pie out of the oven and refrigerate for at least two hours before serving.
After your key lime pie has set in the fridge you can top it with whipped cream, a fun fruit design, or both.