Key Lime Pie

AuthorGerald
RatingDifficultyBeginner

The best Key Lime Pie I've ever had, let alone made! Perfect for that summer evening.

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Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 1 Gram Cracker Pie Crust (Purchased or recipe below)
 ½ Key Lime Juice
 ½ Lime Zest (Add more depending on your taste preference)
 2 Whole Egg Yolks
 1 Sweetened Condenses Milk
For Pie Crust (I purchased mine)
 12 Whole Graham Crackers (the complete 4 sections)
 ¼ Shredded Coconut, Lightly Toasted
  Melted Butter

Instructions
1

Preheat oven to 350 degrees

For Pie Crust
2

Crush 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.

3

Stir in the melted butter and press crumbs into a pie pan to form a crust.

4

Bake for 5 minutes or until golden and set. Set aside to cool a little.

For the Filling
5

Mix lime zest, lime juice, and egg yolks in a mixer bowl.

6

Add in condensed milk and continue to mix on high until smooth and it begins to thicken.

7

If using a store bought pie crust, add the coconut to the bottom of the crust and bake for 5 minutes to toast the coconut.

8

Pour mixture into crust and bake for 15 minutes.

9

Remove from oven, allow to cool completely.

10

Refrigerate for at least 2 hours.

11

Add whip cream, serve and enjoy!

CategoryCuisineCooking Method

Ingredients

Ingredients
 1 Gram Cracker Pie Crust (Purchased or recipe below)
 ½ Key Lime Juice
 ½ Lime Zest (Add more depending on your taste preference)
 2 Whole Egg Yolks
 1 Sweetened Condenses Milk
For Pie Crust (I purchased mine)
 12 Whole Graham Crackers (the complete 4 sections)
 ¼ Shredded Coconut, Lightly Toasted
  Melted Butter

Directions

Instructions
1

Preheat oven to 350 degrees

For Pie Crust
2

Crush 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.

3

Stir in the melted butter and press crumbs into a pie pan to form a crust.

4

Bake for 5 minutes or until golden and set. Set aside to cool a little.

For the Filling
5

Mix lime zest, lime juice, and egg yolks in a mixer bowl.

6

Add in condensed milk and continue to mix on high until smooth and it begins to thicken.

7

If using a store bought pie crust, add the coconut to the bottom of the crust and bake for 5 minutes to toast the coconut.

8

Pour mixture into crust and bake for 15 minutes.

9

Remove from oven, allow to cool completely.

10

Refrigerate for at least 2 hours.

11

Add whip cream, serve and enjoy!

Key Lime Pie

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