Recipe: Key Lime Pie

A few weeks ago, we celebrated #PieDay and I tried to cull a handful of pie recipes from my archives. It was quickly made apparent to me that I have barely posted any pie recipes over the years. WHAT?! Being that pie is one of my top 3 desserts. (1. ice cream, 2. pie, 3. cookies, i think) I thought I would make a conscious effort in 2018 to make more pie.

We're kicking off this ✨dreamy✨ endeavor with a classic Key Lime Pie, but turned wayyyy up. This Key Lime Pie is packed with limey flavor. It's intense and needs the sweetness from the crust and whipped cream to make it work. I tend to like my citrus flavors pretty dominate and this hits that nail right on the head. 

Key Lime Pie

Yields 8 slices

Graham Cracker Crust:
12 graham crackers
5 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon salt

Key Lime Filling:
Adapted from this recipe
1 cup lime juice (if you want bottled, King Arthur has a recommendations & we trust them)
zest from 2 limes
4 egg yolks
1 14-oz can sweetened condensed milk

Preheat oven to 325 degrees.

Make your crust: In a food processor, pulse graham crackers, melted butter, salt, and sugar until you have a sand-like consistency. Press the crumbs into a pie dish until you have a 1/4 inch thickness on the bottom and up the sides of the pie pan. Use the bottom of a glass to press and smooth out the crust. Bake for 10 mins or until slightly darker and fragrant. Place in the refrigerator to cool completely before adding filling.

Make your filling: In the bowl of an electric mixer, whisk egg yolks and lime zest for 5 minutes. Mixture will become lighter in color and slightly thicker. Add in sweetened condensed milk and whisk for 5 minutes until combined and thick. Add in lime juice and whisk quickly until just combined. Pour mixture into cooled crust and bake for 25 minutes. Finished pie will have a slight wiggle when you take it out. Let cool completely before serving. Top with whipped cream and enjoy.