We celebrated my Dad’s birthday a couple weekends ago, and rather than making a standard cake, I decided to do something different. I knew he liked key lime pie, and I had just had an amazing slice of it down the shore, so I thought I would give it a whirl at home. To my surprise, it was very easy to make and also quite convenient (I made it Thursday and it was fine sitting in the refrigerator until we dug in on Saturday). Here’s the recipe:
Key Lime Pie
- 1.5 cups graham cracker crumbs
- 3 tbsp sugar
- large pinch of sea salt
- 7 tbsp butter, melted
- 1.5 tbsp grated lime zest
- 3 egg yolks
- 1 can sweetened condensed milk (14 oz)
- 2/3 cup lime juice (about 6 limes)
- 1 container whipped topping
For the topping: Preheat oven to 350 F. Combine the graham cracker crumbs, sugar, and salt in a bowl and stir until combined. Add the melted butter and mix until the crumbs are evenly coated. Pour the buttery crumbs into your pie dish and press into the bottom and sides of the dish. You may use the bottom of a spoon or cup, or just your fingers! Try to spread the crumbs evenly so that your crust is the same thickness throughout. Pop the dish in the oven and bake for 10 minutes or until the crust is lightly browned.
For the filling: Zest limes into a medium bowl so that you have about 1.5 tbsp of zest. (A real zester works wonders, in the past I had had to use a cheese grater and the difference is amazing!) Add the egg yolks to the bowl and beat with an electric mixer until the eggs are a light yellow and have thickened – about 5 minutes. Add the can of sweetened condensed milk and beat for about 3 more minutes. Add the juice from the zested limes and stir into the milk mixture until combined. Pour the filling into your pie crust and bake for another 10 minutes. Let the pie cool before you add the whipped topping!
Key Lime Pie: Tara Tested, Tara, family, and friends approved! My Dad was the most important critic for this recipe and he gave stellar reviews – success! The filling was packed with lime flavor, but it wasn’t overwhelmingly tart and the whipped topping added just the right amount of sweetness. The graham cracker crust was crunchy and delicious. I suggest making the crumbs by hand rather than using a food processor so you get some bigger pieces. All in all, it was a great birthday dessert and definitely a recipe that I will repeat in the future.