I had my first key lime pie in cooking school and oh man was I hooked. If you do choose to fresh squeeze your key limes, be sure not to use their zest, as key lime zest tends to be very bitter and should not be used.
Pie Crust:
- 1 1/4 cup graham cracker crumbs
- 2 1/2 ounces melted butter
- 1/3 cup granulated sugar
Filling:
- 3 egg yolks
- 1 teaspoon grated lime zest
- 14 ounces condensed milk
- 1/2 cup fresh squeezed key lime juice
- Preheat oven to 350°F.
- Combine graham crackers, melted butter and sugar and press into a 9” pie pan.
- Bake @ 350°F for about 5 minutes. Reserve.
- Whisk together egg yolks, zest, sweetened condensed milk and fresh key lime juice until just smooth.
- Pour into reserved crust. Return to oven and bake for about 10 minutes until set.
- Allow to cool, and then refrigerate.
Enjoy!
Recommended Complementary Adornments:
Whipped Cream: