TasteToronto | Key Lime Pie

Key Lime Pie

Easy

Key Lime Pie

Key Lime Pie

Method

Key Lime Pie 6 Steps

  • Step 1

    Preheat oven to 350°F. In a food processor, pulse the graham cracker sheets for 20 seconds. Add the salt, sugar and melted butter and pulse until mixture resembles coarse sand.

  • Step 2

    Pour mixture out into a 9"-inch pie dish, pressing the crumbs firmly down into the bottom and up the sides of the dish. You can use a measuring cup in order to attain an even surface.

  • Step 3

    Bake the crust for 9 minutes. Remove from oven and leave oven on.

  • Step 4

    In a large bowl, add the sweetened condensed milk, key lime juice, lime zest and egg yolks. Mix until thoroughly combined and smooth. Slowly pour filling into pre-baked pie. You can shake the pie on your countertop to smooth out the top or use a rubber spatula.

  • Step 5

    Bake in oven for 20 minutes or until firm but slightly jiggly. Remove from oven and let cool on a wired rack. Once pie has cooled to room temperature can place in the refrigerator and let set for at least 1 hour.

  • Step 6

    Top with whipped cream, lime zest and thin lime slices. I usually keep my key lime pie in the fridge for up to 3 days.

Tags:

Toronto Recipes

Best Key Lime Pie Recipes

Key Lime Pie

Easy

Key Lime Pie

Robin Winship
written by

Robin Winship

Key Lime Pie

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Inactive Time:

1 hours 0 mins

Cook Time:

0 hours 28 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Graham Cracker Crust

  • 9 full-sheet graham crackers

  • 3 tablespoons granulated sugar

  • 1/8 teaspoon salt

  • 5 tablespoons (72 grams) unsalted butter, melted

Filling

  • 1 cup key lime juice (I used two 2 pound bags of key limes)

  • 28 ounces sweetened condensed milk

  • 4 egg yolks

  • 1/2 teaspoon lime zest

  • Thin lime slices, for garnish (I buy two regular limes for zest and slices)

  • Whipped cream, for garnish

  • Lime zest, for garnish

Send list of ingredients to myself

Method

Key Lime Pie 6 Steps

  • Step 1

    Preheat oven to 350°F. In a food processor, pulse the graham cracker sheets for 20 seconds. Add the salt, sugar and melted butter and pulse until mixture resembles coarse sand.

  • Step 2

    Pour mixture out into a 9"-inch pie dish, pressing the crumbs firmly down into the bottom and up the sides of the dish. You can use a measuring cup in order to attain an even surface.

  • Step 3

    Bake the crust for 9 minutes. Remove from oven and leave oven on.

  • Step 4

    In a large bowl, add the sweetened condensed milk, key lime juice, lime zest and egg yolks. Mix until thoroughly combined and smooth. Slowly pour filling into pre-baked pie. You can shake the pie on your countertop to smooth out the top or use a rubber spatula.

  • Step 5

    Bake in oven for 20 minutes or until firm but slightly jiggly. Remove from oven and let cool on a wired rack. Once pie has cooled to room temperature can place in the refrigerator and let set for at least 1 hour.

  • Step 6

    Top with whipped cream, lime zest and thin lime slices. I usually keep my key lime pie in the fridge for up to 3 days.

Tags:

Toronto Recipes

Best Key Lime Pie Recipes

Key Lime Pie