Rating5.0DifficultyBeginner
The best Key Lime Pie I've ever had, let alone made! Perfect for that summer evening.
Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins
Ingredients
1 Gram Cracker Pie Crust (Purchased or recipe below)
½ cup Key Lime Juice
½ tbsp Lime Zest (Add more depending on your taste preference)
2 Whole Egg Yolks
1 14oz. can Sweetened Condenses Milk
For Pie Crust (I purchased mine)
12 Whole Graham Crackers (the complete 4 sections)
¼ Shredded Coconut, Lightly Toasted
⅓ Melted Butter
Instructions
1Preheat oven to 350 degrees
For Pie Crust
2Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs and pour them into a bowl, then add in the toasted coconut.
3Stir in the melted butter and press crumbs into a pie pan to form a crust.
4Bake for 5 minutes or until golden and set. Set aside to cool a little.
For the Filling
5Mix lime zest, lime juice, and egg yolks in a mixer bowl.
6Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
7If using a store bought pie crust, add the coconut to the bottom of the crust and bake for 5 minutes to toast the coconut.
8Pour mixture into crust and bake for 15 minutes.
9Remove from oven, allow to cool completely.
10Refrigerate for at least 2 hours.
11Add whip cream, serve and enjoy!
Ingredients
Ingredients
1 Gram Cracker Pie Crust (Purchased or recipe below)
½ cup Key Lime Juice
½ tbsp Lime Zest (Add more depending on your taste preference)
2 Whole Egg Yolks
1 14oz. can Sweetened Condenses Milk
For Pie Crust (I purchased mine)
12 Whole Graham Crackers (the complete 4 sections)
¼ Shredded Coconut, Lightly Toasted
⅓ Melted Butter
Directions
Instructions
1Preheat oven to 350 degrees
For Pie Crust
2Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs and pour them into a bowl, then add in the toasted coconut.
3Stir in the melted butter and press crumbs into a pie pan to form a crust.
4Bake for 5 minutes or until golden and set. Set aside to cool a little.
For the Filling
5Mix lime zest, lime juice, and egg yolks in a mixer bowl.
6Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
7If using a store bought pie crust, add the coconut to the bottom of the crust and bake for 5 minutes to toast the coconut.
8Pour mixture into crust and bake for 15 minutes.
9Remove from oven, allow to cool completely.
10Refrigerate for at least 2 hours.
11Add whip cream, serve and enjoy!
