Key Lime Pie

Key Lime Pie


·         1 ½ sleeves graham crackers, finely crushed (I used chocolate graham crackers)

·         1 tablespoon granulated sugar

·         1 teaspoon coarse kosher salt

·         6 tablespoons unsalted butter, melted


·         ½ cup key lime juice

·         1 tablespoon key lime zest (zest of 3 regular limes)

·         4 egg yolks (save the whites for another use, or use them to make a meringue topping instead of whipped cream, if you like)

·         1 can (14 ounces) sweetened condensed milk


·         ½ cup heavy whipping cream

·         1 tablespoon powdered sugar

·         8-10 maraschino cherries, drained and patted dry with paper towels

Bake the Crust:

Preheat the oven to 350.  Spray a pie plate with non-stick spray.

In a bowl, combine the crushed graham crackers, sugar and salt, then drizzle the butter over the crumbs and toss with a fork until moistened throughout.  Press the crumbs into the pie plate and bake for 10 minutes.  Set aside to cool completely on a wire rack.

Reduce the oven temperature to 325.

Make the Filling:

In a large bowl, whisk together the key lime juice, zest, egg yolks and sweetened condensed milk until well combined.  Pour over the cooled crust.  Bake for approximately 15 minutes, until the filling is somewhat set, but still jiggly.

Cool at room temperature for 1 hour, then chill in the refrigerator until thoroughly chilled.

Garnish and Serve:

Whip the heavy cream and powdered sugar until medium/firm peaks form.  Scrape into a piping bag fitted with a star or swirl tip, and pipe dollops of whipped cream around the pie.  Top each dollop of cream with a cherry.

Yields 8-10 servings.

Recipe from Curly Girl Kitchen