This is the most popular AND the easiest dessert I make. Isn’t that a great combination? It’s the Yankee’s favorite and my daddy’s favorite, so this gets made a lot during the summer. And it’s crazy easy. This is the recipe my grandmother taught me:
- 24 graham crackers (or 1 1/2 cups graham cracker crumbs)
- 6 tbsp butter, melted
- 1/4 cup sugar
- 3 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup key lime juice
- Key lime zest (optional)
Make the crust first:
- Preheat oven to 350F
- Pulse the graham crackers in a food processor or crush with a rolling pin in a zip top bag till finely crushed — you want 1 1/2 cups of crumbs when it’s done
- Stir in melted butter and sugar, then press into pie plate
- Bake at 350F for 8 minutes
While the crust is baking, whip up the filling:
- Beat or whisk egg yolks and condensed milk together till completely combined
- Gradually add in key lime juice, stirring constantly; whisk a while if you like the filling light and airy (I do, so I do this in my stand mixer). Add the zest at this point if you’re so inclined
- Pour filling into baked crust, and bake for 10 minutes at 350
Two notes for you today:
One: you’re welcome to use the egg whites leftover to make a meringue for the top. I am a complete meringue failure, so I’m not going to even try to tell you how. You’re welcome.
Two: there is no shame in using a storebought graham cracker crust if you’re in a total pinch for time.
So go try it! It’s the perfect time of year for this. And did I mention it’s easy?