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Key Lime Pie

4 Egg Yolks
1 Egg
2 cans condensed milk
1 cup Key Lime juice
1 tablespoon Key Lime zest
2 tablespoons milk

Graham Cracker Crust
1 ½ cups crushed graham crackers
¼ cup sugar
¼ teaspoon kosher salt
6-8 tablespoons of butter (as needed), melted

Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar

Stir together the graham cracker, sugar and salt. Stir in 4-5 tablespoons butter. Slowly add in 1-2 tablespoons butter at a time, stirring well to combine each time. The mixture should resemble wet sand and stick together with pressed in the palm of your hand. Evenly press the mixture into the bottom of sides of your pie plate, forming ¼ inch thick crust all the way around. Bake in a preheated 350 degree oven for 12-15 minutes or until golden brown. Allow to cool to room temperature before adding the pie filling.

Whisk together all ingredients for the filling until smooth. Pour into a prepared graham cracker crust and bake for 15 minutes, just until set and the center jiggles for a bit then stops when shaken gently. Remove and allow to cool to room temperature then refrigerate until cold. Serve with fresh whipped cream.

Whisk together the whipped cream and powdered sugar until medium peaks form