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Key Lime Pie - Cooking with Tami
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Key Lime Pie

This is a snap to make and the pie is wonderfully creamy with a delicious, crunchy graham cracker crust.
Plan Ahead Note: the eggs need to be brought to room temperature and the pie needs to refrigerate 2 hours or overnight before serving.
Print Recipe
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 1 ¾ cups graham cracker crumbs (12 whole graham crackers, crushed)
  • 2 Tablespoons light brown sugar firmly packed
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 6 Tablespoons unsalted butter melted
Filling
  • 3 large egg yolks at room temperature
  • grated zest of 2 limes
  • 1 14oz. can sweetened condensed milk
  • ⅔ cup fresh lime juice

Method
 

Crust
  1. To prepare crust, preheat the oven to 350°.            
     
  2. Lightly butter your choice of pie pan and set aside.
  3. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl.  Mix.
  4. Add the butter and mix well to achieve evenly damp crumbs.
  5. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side.  Refrigerate for 5 to 10 minutes.
  6. Place in center oven rack and bake for 7 minutes.  Let cool on wire rack and refrigerate for 10 minutes before filling.
  7.  Leave oven set at 350°.
Filling
  1. In a medium sized bowl, beat the egg yolks and lime zest together with an electric mixer on high speed until somewhat fluffy and well aerated, about 5 minutes.
  2. Gradually add the condensed milk and continue to beat until the last of the condensed milk has been added and the mixture is rather thick and fluffy, about 4 minutes.
  3. Slowly add the lime juice, mixing it on low until evenly blended.
  4. Pour the filling into the chilled pie shell.  Place the pie on the center oven rack and bake just until the filling appears set, about 10 minutes.
  5. Transfer the pie to a wire rack and let cool thoroughly.  Cover with loosely tented aluminum foil and refrigerate until very cold, at least 2 hours.

Notes

Recipe from PIE Cookbook