Key Lime Pie
Key Lime Pie
Key Lime Pie is such a delightful dessert to serve during spring and summer.Its cool, light, and creamy texture provide the perfect end to a big family meal.This recipe always turns out for me and never disappoints—and the color is ‘Easter perfect’.
Ingredients
Graham Cracker Crust
- 12 each rectangular graham crackers broken into pieces equaling about 1 ½ cups
- 2 tbsp sugar
- ¼ to ½ tsp kosher salt I use ½
- 1 stick unsalted butter melted
- 1 lime zest from one lime
Key Lime Pie Filling
- 8oz package cream cheese room temperature
- 1 14oz can sweetened condensed milk
- 3 farm fresh egg yolks
- ½ cup Nellie & Joe’s Famous Key West Lime Juice located in the non-refrigerated section of the market
- 1 lime zest from 1 lime. optional
Instructions
Graham Cracker Crust
- Preheat oven to 350.
- In a food processor, pulse the graham crackers until finely ground. (You can also place wafers in zip lock bag and crush with a rolling pin.)
- Add the melted butter, sugar and salt and pulse until combined.
- Press the crust into a 9” or 10” pie pan, using your fingers to press onto sides and bottom of pan.
- Cover a dry measuring cup with plastic wrap and gently repress the crumbs to compact the crust.
- Bake pie crust in the center of the oven for 5 minutes.
- Remove from oven and set aside to cool.
- Keep oven set at 350 degrees
- NOTE: This may seem like a lot of butter but fear not, it will really aid in setting your crust once pie is baked & chilled.
Key Lime Pie Filling
- In a stand mixer or using a hand mixer, beat softened cream cheese until creamy.
- Add sweetened condensed milk and beat to incorporate.
- Add egg yolks and beat well.
- Scrape sides of bowl as needed, to incorporate.
- Add key lime juice and lime zest, reserving a small amount of zest to sprinkle on top.
- Mix well until all ingredients are thoroughly combined.
- Pour mixture into pie crust and spread with spatula until evenly distributed.
- Sprinkle reserved lime zest on top.
- Place on sheet pan and then into the oven
- Bake for 15 minutes to set filling.
- Remove from oven and allow to cool on rack for 1 hour.
- We prefer to chill in the fridge for at least 2 hours or overnight, prior to serving.
- Garnish with a generous dollop of freshly whipped cream or if you have a local Braum’s store, their canned whipped cream is a fine sub for homemade!
- This is a great make ahead dessert.