Key Lime Pie

Servings: slices

Calories: 292cal

14 ounce can sweetened condensed milk
½ cup lime juice from Key limes - you could need about a dozen to get this much juice
4 large egg yolks

Preheat oven to 325 F.
Combine crust ingredients in a bowl with a fork.
1 1/2 cups graham cracker crumbs, 2 Tablespoons sugar, 5 Tablespoons butter
Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
Bake for 10 minutes and cool on a wire rack.

In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
14 ounce can sweetened condensed milk, 1/2 cup lime juice, 4 large egg yolks
Pour filling into cooled crust.
Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
Cool completely on wire rack.
Refrigerate until cold, at least 4 hours or up to 24 hours.

Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
1 cup heavy whipping cream, 1 Tablespoons powdered sugar
Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel.
Lime peel strips

5 from 1 vote

About a dozen Key limes should yield 1/2 cup of juice. Key limes are only about the size of a golf ball, so they produce much less juice compared to your typical lime. Please don't use regular limes, you will insult the entire state of Florida! Alternatively, you can use bottled key lime juice if you can find it at your grocery store, though fresh is always best.
You can grind your graham crackers in a food processor, smash them in a zipper plastic bag, or buy them in crumb form.

Course: Desserts

Cuisine: American

Prep Time20

Cook Time27

Chill time4

Total Time4 47