Key Lime Pie

Key Lime Pie


1½ cups graham cracker crumbs
¼ cup packed light brown sugar Kosher salt
6 tbsp salted butter, melted

8 large egg yolks
2 14-oz cans sweetened condensed milk
3/4 cups fresh lime juice (or key lime juice)
Pinch of salt.

Heavy cream for whipped cream topping.
Key lime or lime slices, for garnish if desired.


1. Preheat the oven to 350°.
2. In a medium bowl whisk the graham cracker crumbs with the brown sugar.
3. Add the melted butter and mix until the crumbs are evenly moistened.
4. To form the crust, press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate.
5. Bake for about 10 minutes, until just set.
6. Let cool completely.

1. In a bowl whisk the egg yolks with the condensed milk, lime juice and a pinch of salt until smooth.
2. Pour the filling into the cooled crust and transfer to the oven.
3. Immediately lower the oven to 325°, and bake for 20 to 25 minutes, until set around the edges and slightly jiggly in the center.
4. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

1. Mound the whipped cream on the pie, and garnish with key lime slices.

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