It was Cory’s birthday last week and he requested my family’s favorite key lime pie recipe. You might be thinking “gosh that’s a lot of work” or “I can’t make that at home.” Well trust me you can make this key lime pie. This recipe is for beginners, doesn’t require a ton of ingredients and everyone loves this pie. The one secret ingredient for this key lime pie is Nellie and Joe’s Famous Key West Lime Juice. We LOVE this juice, and have been buying it for years (here is a list of retailers). It’s amazing to use this juice in a margarita, salad dressings or this key lime pie.
Key Lime Pie Recipe
For this recipe I included instructions for making your own graham cracker crust. It’s very easy to make your own, but if you’re a little short on time you can purchase a graham cracker pie crust for this recipe. No judgements! If you’re making your own crust have your kids help you crush the graham crackers. My nephews love this part of the recipe.
Key Lime Pie
Equipment
- 9" Pie Plate
Ingredients
- 1 sleeve Graham Crackers
- 6 tbsp Butter melted
- 1/4 cup Sugar
- 14 oz Can of Sweetened Condensed Milk
- 3 Egg Yolks
- 1 Lime zested
- 1/2 cup Nellie & Joe's Key West Lime Juice If you can't find this juice, use 1/2 cup of lime juice.
Instructions
Graham Cracker Crust
- In a gallon sized plastic bag crush the graham crackers with a rolling pin. Set aside
- Preheat your oven to 350 degrees F. Put your 6 tbsp of butter in your 9" pie plate. Put the pie plate with butter in your oven while it's preheating to melt the butter. I find this is easier to do and won't cause extra dishes. When the butter has melted in the pie plate remove it from the oven.
- Add your graham crackers and sugar to the melted butter in the pie plate. Mix these ingredients together in the pie plate. Form the crust up the side and on the bottom of the pie plate with your 1/4 cup measuring cup. If you press this measuring cup along the sides it helps create your crust much easier.
- Once your pie crust is formed put it back in the oven for 10-12 minutes or until the crust is golden brown. Set your crust aside to cool.
Pie Filling
- In a medium sized bowl blend together the sweetened condensed milk, 3 egg yolks, 1/2 cup of lime juice and zest of one lime. Blend with a mixer until smooth.
- Pour your filling into the graham cracker crust and bake at 350 degrees F. for 15-18 minutes.
- Allow the pie to cool for at least 15 minutes before putting into the refrigerator. Let it set in the refrigerator for a least 2-3 hours before serving.
- Before serving, take the pie out of the refigerator for 15-20 minutes. This will help you cut the pie easier. Serve with whipped cream and/or lime wedges.
When it comes to serving the pie my family loves whipped cream and a wedge of lime on top. Fun fact: Cory and I both hate whipped cream so you won’t see any of that here. But, a lime wedge on top is a great addition or candles if it’s your birthday. What I love most about this pie is the depth of flavor of limes and the sweet crunch from the graham cracker crust. It’s the perfect dessert for the summer (or really anytime.) This key lime pie recipe is a true classic.
Let me know if you make this recipe for your family! I would love your feedback in the comments below. If you loved this key lime pie recipe don’t miss this apple crisp recipe.
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