This tart and creamy pie has become a family favorite over the last few years. It seems even when I have a guest who doesn’t think they will like it, I’m able to win them over. It is so creamy and the graham cracker crust gives it a nice crunch. Just serve a small piece it is a rich dessert.
Key Lime Pie
Graham cracker crust:
1 ½ cup graham cracker crumbs
¼ cup granulated sugar
1/3 cup butter, melted
Crush the graham cracker to crumbs. I used a zip lock bag and a rolling pin. You could also use a food processor. Put the crumbs in a bowl, mix the sugar into the crumbs and pour the melted butter over the crumb and sugar mixture. Mix with your hands to coat all the crumbs with the butter. Press crumbs into a 9” pie dish that you have ever so lightly buttered. Bake 10-12 minutes, just till golden.
2 eggs plus 1 egg yolk at room temperature
1 14oz can sweetened condensed milk
½ cup lime juice
Grated zest of one lime
Beat the eggs for 2 minutes, then slowly pour the condensed milk into the beaten eggs and continue mixing another 3 minutes. Add the lime juice and zest. Mix for 1more minute. Bake 350 for 15 minutes. Cool on a wire rack. Top with freshly whipped cream.
Serve with fresh whipped cream and a sprinkle of lime zest
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