This key lime pie is so easy and so delicious it’s a wonder that I don’t make one a few times a week! It’s also a wonder how there are so many impostors trying to pass themselves off as real key lime pie, even here in Miami and the keys! First things first, Key lime pie should not look green. If it does, then you know you’ve got an impostor on your hands. It should actually have a lemony, creamy, custard appearance. I like for mine to have a rustic, homemade look with a graham cracker crust and freshly whipped cream, on top. This is the real thing right here. Here’s the recipe…
So for the graham cracker crust…
30 graham crackers (crushed)
51/2 Tbsp salted butter (melted)
1/4 cup sugar
So I crush up about 30 crackers. I hate not having enough crust so I would rather make too much than too little. This made more than enough for one 9″ pie. Mix in the sugar and then mix in the melted butter. Next, I press the mixture down into a greased and floured pie dish and then I bake the crust at 375 for about 10 minutes just so it sets so I can fill it with lime-y goodness.
For the pie filling…
1/3 cup key lime juice
1 can sweetened condensed milk
6 egg yolks (my mom uses 5 but I use 6. Take that! Both come out good.)
Mix the egg yolks, condensed milk, and lime juice together until combined and pour into the pie crust. Bake at 375 for 15 minutes and then chill in the fridge for at least an hour. That’s it! Here’s the pie before baking… I made a few mini’s since I had left over crust crumbs and because I know my kids would need a taste before our barbecue the next day. The second can of condensed milk that I used (non-organic and older) was darker in color so it made a yellower pie as you will see. All were delish though.
This pie is fool proof! Top it with some whipped cream and eat up.