Key Lime Pie
In honor of the fact that it is May 7th and it is currently snowing (and accumulating rather nicely) at my house and I am ready for summer (Gah!!!) I give you: Key Lime Pie.
A rather sunny, summery dessert that we all love around here.
This is a simple dessert I have been making for years. I got this fun cookbook when Jeremiah and I were first married that had this recipe in it, called simply, “The USA Cookbook” I haven’t gotten a ton of recipes out of this book but the few I have made have been spectacular. I should really look through it again and see what I can find because we have always loved the recipes in it.
I pretty much always make a Key Lime Pie when I have a bunch of egg yolks left from a project that requires only whites, such as an Angel Food Cake or the Lemon Scented Cake I made the other day. My husband knows this and will often ask me to make him both an Angel Food Cake and a Key Lime Pie and if there is anyone around besides the two of us they look at him like he’s crazy? Why would she make you both of those?!
Because she can’t let anything go to waste….
So I realized the other day I have never posted the recipe we like for Key Lime Pie. Craaazyiness! Seriously this is probably the easiest pie ever and it tastes amazing. Tart and sweet and wonderful.
Most times you see Key Lime Pie it is with a merengue, but this recipe calls for whipped cream which suits me just fine for a few reasons 1) Jeremiah hates merengue 2) it’s easier 3) I love whipped cream 4) I love whipped cream
This does require chill time before you serve it so make sure to account for that but other than that, it comes together quickly and easily!
- FOR THE GRAHAM CRACKER CRUST
- 2 cups crushed graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup melted butter
FOR THE FILLING - 8 egg yolks
- 2 - 14oz cans sweetened condensed milk
- 1 cup key lime juice (you can get bottled in the juice section at the store so you don't have to squeeze 1000 key limes)
FOR SERVING - 2 cups whipping cream
- ¼ cup powdered sugar
- 1 tablespoon powdered sugar
- TO MAKE THE CRUST
- Preheat the oven to 350˚.
- To make the cracker crumbs you can place the crackers in a food processor and run until they are crushed or place them in a ziptop bag and roll over them with a rolling pin until they are crushed.
- Add the sugar to the processor and pulse to combine, add the butter and pulse until the crumbs are coated.
- Pour the crumbs into a springform pan and press into the bottom and up the sides.
- Bake for 10 minutes then set it aside to cool while you make the filling.
TO MAKE THE FILLING - In the bowl of an electric mixer fitted with a whisk attachment, combine the egg yolks and beat on high until pale yellow and thick.
- Add the sweetened condensed milk and juice and whisk on medium until combined.
- Pour into the crust and bake for 15 minutes or until the filling is set but still jiggly.
- Allow to cool on the counter for 30 minutes or so and then move to the fridge to chill completely, about 6 hours.
- When you are ready to serve beat the whipping cream to stiff peaks and add the sugar and vanilla extract and then top the pie with it.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
