Key Lime Pie with Pecan Crust

Taking about 30-40 minutes total and then a little time to chill you will love it.  Served after a rich BBQ lunch it redefines the saying "save room for dessert" . 

Ingredients

Pecan Graham Cracker Crust

• 1 1/4 cup graham cracker crumbs (about 9 crackers, one package)

• 1 c pecans

• 6 tablespoons melted, unsalted butter

• 3 tablespoons sugar

• 1 generous pinch kosher salt

Key Lime Custard and to Finish Pie

• 1 14-ounce can sweetened condensed milk

• 4 egg yolks *(optional reserve whites for meringue)

• 1/2 cup fresh lime juice, from about 4 to 5 limes

• 1 tablespoon lime zest

• fresh whipped cream to top, optional

Preparations

Pecan Graham Cracker Crust

Preheat the oven to 375°F.

Make the crust by adding the pecans and graham crackers and pulsing them in a food processor with the sugar and salt until finely ground. Place into a mixing bowl.

Add the melted butter to the mixture. Stir to combine fully.

Using the bottom of a measuring cup firmly press the pecan graham crumb mixture into the bottom and sides of the pie plate.

Bake for 15 minutes, until toasted brown. Let cool to room temperature. 

Key Lime Custard

Preheat oven to 325°F.

While the pie crust is baking, add the sweetened condensed milk, egg yolks, lemon zest and lime juice to a mixing bowl. Stir to combine.

Pour the custard into the cooled graham cracker pie shell. If necessary, jiggle lightly to settle into a smooth top.

Bake for about 15 minutes, until the custard has set and does not jiggle loosely in the center when lightly shaken. Cool to room temperature, then chill.

*Optional, top with meringue. 

Urban Cowgill
September 2023