I took a chance, and I’m glad I did, because this is really, really good. I used regular limes, and it tasted delicious, so don’t feel like you need to break your back getting and then squeezing itty bitty key limes. Keep it simple for yourself, and enjoy this amazing sweet and tangy pie!Here’s what you need:
Crust –
- 20 graham crackers
- 5 tbsp melted butter
- 1/3 cup sugar
Filling –
- 3 egg yolks
- grated zest of 2 limes
- 1 14-ounce can of sweetened condensed milk
- 2/3 cup freshly squeezed lime juice (2 regular limes, or about 6 key limes)
Plus whipped cream for topping, which you can either make, or buy
Here’s what you do:
Crust –
- Preheat the oven to 350°F
- Butter 9-inch pan
- Break up the graham crackers, either by hand or in a food processor, until you have fine crumbs
- Add in melted butter and sugar, stirring until well incorporated
- Press the mixture into the bottom and sides of the pan (may only need to go halfway up the sides)
- Bake for 8 minutes, until set and golden
- Set aside to cool, and leave the oven on
Filling –
- Using an electric mixer, beat the egg yolks and lime zest at a high speed until light and fluffy, about 5 minutes
- Gradually add the sweetened condensed milk, and continue to beat on high until thick, about 3-4 minutes longer
- Lower the mixer speed and slowly add in the lime juice, mixing until just combined
- Pour the mixture into the pie crust
- Bake for 10-15 minutes, or until the filling has set
- Allow to cool, and then refrigerate; best to refrigerate over night
- Freeze for 15-20 minutes just before serving
- Decorate with whipped cream and lime slices (or zest, or peels, or however you like)
I’m super curious to try making this with lemon juice, and also with orange juice! I’d imagine lemon would still be pretty good, but I wonder what orange would be like? Only one way to find out!
violetsams 