My family loves Key lime pie; it’s one of the only pies they’ll happily purchase. They love the combination of sour and sweet, along with the tasty graham cracker crust. So when they challenged me to make a Key lime pie over winter break, I obliged.
They loved it. My dad particularly appreciated how sour the pie was. I made two more Key lime pies over break, and I think it’s safe to say that I’ve perfected the recipe. I’m pretty sure they won’t be buying Key lime pie again.
Key Lime Pie
Ingredients
Instructions
Crush graham crackers and melt butter. Add to a medium-sized mixing bowl and mix until combined.
Pour into pie tin. Press into sides to create crust.
Bake pie crust for 10 minutes at 350°F.
Zest 3 limes and add to large mixing bowl.
Add egg yolks to zest and whisk until light yellow.
Add condensed milk. Whisk until thick and combined.
Squeeze limes for about 1 cup of lime juice. Strain into mixture, and mix well.
#SpoonTip: Use less than 1 cup lime juice if you don’t like sourness.
Pour into pie crust.
Bake pie for 10 minutes at 350°F.
Let pie chill for 6-8 hours.
Enjoy!