Key Lime Pie

“I’m craving the key lime pie!”

That’s something you’ll hear at our house. We get limey-zesty cravings for this tangy dessert a lot and because the filling only has 3 ingredients it’s not at all hard to make! You will want to make it a day ahead because it needs to set up in the fridge for a day. Your key lime fans will be good and ready by the time this pie is!

wildflowers and fresh food key lime pie.jpg

Crust:

1 ¼ cup crushed graham crackers

3 T. sugar

Pinch of salt

6 T. unsalted butter melted


Preheat oven to 350 F. Combine crushed graham crackers, sugar, and salt in a medium bowl. Add melted butter and stir until crumbs are moistened. Press mixture into a 9 inch pie dish. Bake crust until golden brown, about 10 minutes. Cool completely.

Filling:

1 14 oz can sweetened condensed milk

4 large egg yolks (yolks only)

½ c fresh key lime or regular lime juice and zest

Whisk sweetened condensed milk and egg yolks in a medium bowl to blend. Add lime juice and zest and whisk until blended. Pour filling into cooled crust. Bake pie (350F degree) until set, about 18 minutes. Transfer to rack and cool, cover and refrigerate overnight.

Serving ideas:

Serve with fresh berries and/or whipped cream or great just as it is!