Key lime pie

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:

You need:

  • 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:

  1. Preheat oven to 350F
  2. 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
  3. Stir in melted butter and sugar, then press into pie plate
  4. Bake at 350F for 8 minutes

While the crust is baking, whip up the filling:

  1. Beat or whisk egg yolks and condensed milk together till completely combined
  2. 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
  3. 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?

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8 thoughts on “Key lime pie

  1. I have made this pie for years except I beat the egg whites stiff and fold them into the other ingredients. The egg yoke is not used in my recipe at all. It’s good with either limes or lemons.

  2. Pingback: North Carolina pie « One Particular Kitchen

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