Key lime pie is not a holiday season regular for me, but I have made this for many friends-givings and potlucks. You can see my friends-giving menu here or if you’re a going to friends-giving, find my favorite potluck sides here.
Key lime pie came into my recipe box because of an invite to a get together. I wanted to make something different than my go-to. So, I asked the host if I could use everyone as a guineapig and make a key lime pie. They said, “You better.” And there is how my recipe came to be.
Key Lime Pie
Equipment
- Medium mixing bowl
- Large mixing bowl
- Measuring cups
- Measuring spoons
- 9 in pie pan
- Whisk
- Fork
Ingredients
Crust
- 1 ½ c graham cracker crumbs
- â…“ c sugar
- 6 T salted butter melted
Filling
- 2 cans sweetened condensed milk
- 1 c key lime juice
- 4 large egg yolks
Instructions
- In a medium bowl combine graham cracker crumbs, sugar and butter. Mix with a fork.
- Press mixture into a 9 in round pie pan. Bake at 350 for 7 min.
- While pie crust is baking, whisk sweetened condensed milk, lime juice and egg yolks. Pour mixture into the pie crust. Bake for 10-15 min, until the center is set but still a little jiggly.
- Let the pie cool to room temp and refrigerate for at least 3 hrs (overnight is better)
Notes
I use Nellie & Joe’s key lime juice
