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Monday, July 16, 2018

Key Lime Pie


This is a wonderful, simple, sweet and tart pie that is absolutely delicious in the summer months. The filling is smooth, creamy and tangy while the crust is crunchy, sweet and a perfect compliment to the lime filling. You can definitely expect rave reviews from your guests if you give this recipe a try; it is a crowd pleaser for sure.

Key Lime Pie

Crust:
1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/4 cup brown sugar

Pie:
1/4 cup lime juice
4 egg yolks
1 14oz can sweetened condensed milk
1/2 tsp vanilla paste (optional)

Whipped cream for topping

Preheat the oven to 350F. If you are going to crush your own graham crackers, place 8-10 graham crackers in a zippered baggie and crush with a mallet or rolling pin. Add the melted butter and brown sugar and mix well. If you use store bought graham cracker crumbs, just measure and combine with the butter and sugar in a small bowl. Press the graham cracker mixture evenly into a 9" pie plate. Bake the pie crust for 10 minutes and then cool for at least 5 minutes.
For the pie filling, combine the lime juice (use fresh squeezed for best results, about 4 regular limes), egg yolks, sweetened condensed milk, and vanilla paste and whisk until well combined. Pour the pie filling into the pie crust and return to the oven for about 15 minutes or until the center of the pie is just set, but still slightly wiggly. Cool the pie to room temperature and the refrigerator for at least 1 hour before serving. Top with whipped cream!

Enjoy!

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