Key Lime Pie
This is our favorite key lime pie recipe using Nellie & Joe's Famous Key West Lime Juice. My family has been making this for years, and it's our go-to dessert. Trust me your family and friends will love this pie!
Servings: 6
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.