There is nothing like a cool slice of key lime pie on a warm spring day! This key lime pie is one of my favorite desserts to eat – the cool and tart filling mixed with the sweet and crunchy graham cracker crust is perfection!
Here’s how I make it!
What you need:
For the crust:
– 1 sleeve graham crackers
– 6 tbsp melted butter
– 1/3 cup sugar
For the filling :
– 3 egg yolks
– 1 tsp lime zest
– 1 can (14oz) sweetened condensed milk
– 2/3 cup key lime juice
Preheat your oven to 350 degrees. Place grahams, butter, and sugar in the food processor. Pulse until combined.
Once all combined, press evenly into your pie pan. How easy is that crust?!
Bake for 5 – 7 minutes, or until slightly browned.
Now for the filling! Enlist some helpers for this part here. You are gonna have to juice about 25 key limes. And NOOO, store bought lime juice ain’t it. We want fresh juice and zest, it makes all the difference.
With a mixer, beat your egg yolks and lime zest on high for 5 minutes until it becomes thick.
Add in the sweet condensed milk and beat for another 3-4 minutes. Lower your speed and then add in all of that delicious lime juice!
Pour the mixture into the crust, and bake for 10 minutes or until set. You’ll know when it’s set because if you try to jiggle it, you’ll see that it’s not liquid anymore. Let cool and refrigerate.
I love to serve it with whipped cream on top!
I hope you enjoy it!
Thanks for reading xx