A few months back while talking to someone, “key lime pie” came up in the conversation.
I’ve heard of key lime pie before but never tried it, or even seen them on dessert menus here… So being the curious cat that I am, I decided to bake one!
My first key lime pie and I fell in love with it, everything about it.
It was tangy, it was refreshing, it was just… WOW. I don’t know for sure if digestive biscuits are considered graham crackers, but they work fine for me as a substitute. In fact I always use digestive biscuits when a recipe calls for a graham cracker crust.
Here’s the original recipe from Joe’s Stone Crab Restaurant in Miami! Trust me, it’s totally worth the time and effort. I’m definitely baking another one of these soon.
What You’ll Need:
- 3/4 cup graham cracker crumbs
- 5 tablespoons butter, melted
- 1/3 cup sugar
- 3 egg yolks
- 1 1/2 teaspoons grated lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup Key lime juice (see Tips)
What To Do:
- Preheat oven to 350 degrees F. Coat bottom of a 9-inch pie plate with cooking spray.
- In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix well then press mixture over bottom and up sides of prepared pie plate to form a crust; set aside.
- In a medium bowl with an electric mixer on medium speed, beat egg yolks and lime zest 5 minutes, or until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes. Reduce speed to low and gradually beat in lime juice just until combined. Pour filling into pie crust.
- Bake 10 minutes, or until firm in the center. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving.
- If you can’t find fresh Key limes or Key lime juice, it’s okay to substitute regular limes, even though it won’t be exactly the same.
- This is best served very cold, so we recommend placing it in the freezer for 15 to 20 minutes before serving.
- Just before serving, top pie with whipped cream or whipped topping and garnish with lime slices, if you’d like.