Key Lime Pie
A classic, tangy, and sweet Key Lime Pie with a buttery graham cracker crust and creamy filling made with fresh key limes.
Ingredients
- For the Crust:
- 1 1/4 cups graham cracker crumbs finely crushed
- 1/4 cup white granulated sugar
- 1/3 cup melted butter
- For the Filling:
- 4 egg yolks room temperature
- 14 oz sweetened condensed milk 1 standard can
- 6 key limes for zest and juice
- Nellie & Joe’s Key West Lime Juice as needed to supplement
- For Garnish:
- Whipped topping optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the crumbs resemble wet sand. Press into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes until lightly golden and fragrant. Let it cool.
- In a large bowl, whisk egg yolks for 2 minutes until pale and thickened. Gradually add sweetened condensed milk and whisk until fully incorporated.
- Zest and juice the key limes. Add zest and juice to the mixture and stir well.
- Pour the filling into the cooled crust and smooth the top. Bake for 15 minutes until just set but with a slight jiggle in the center.
- Let the pie cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Garnish with whipped topping, thin lime slices, or additional lime zest before serving.
Notes
For a tropical twist, add 1/2 cup toasted coconut to the crust. You can substitute regular limes if key limes are unavailable. Use 2-3 regular limes to replace 6 key limes. Ensure the pie is fully chilled before serving for the best texture and flavor.
