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  • Writer's pictureDairy Keen
    • 1 min read

Key Lime Pie

Key Lime Pie


CRUST

1 package of Graham crackers, 11 cookies 3 Tablespoon sugar 5 Tablespoons Melted butter


FILLING

4 teaspoons lime zest ½ cup fresh lime juice 4 large egg yolks 1 14oz can sweetened condensed milk


CRUST

In a food processor with chopping blade, process graham crackers into crumbs. While food processor is still running add sugar and butter. Pour into a 9-inch pie pan, press crumbs over bottom and up sides of pan to form even crust. Bake at 325º until lightly browned, about 15 minutes. Cool.


FILLING

Whisk zest and yolks in medium bowl, until light green in color. Beat in sweetened milk, and juice. Set aside it will thicken in about 15 minutes. Pour lime filling into crust, bake at 325º until center is set, yet wiggly when jiggled, 15 to 17 minutes. Cool to room temperature. Refrigerate until well chilled, at least 3 hours. Serve with sweetened whipped cream.


** Can also top with meringue. Bake for 7 minutes, then apply meringue. Bake 20 additional minutes.

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