Key Lime Pie
This is a classic version of Key Lime Pie from our time in the Florida Keys. It's rich, creamy, and tangy all at the same time. At the last minute, I decided to add coconut into the crust which gave the pie an even more tropical feel.
Recipe type: Dessert
Cuisine: American
  • 8 graham crackers
  • ¼ c granulated sugar
  • Pinch of salt
  • 5 Tbsp melted butter
  • ¼ c shredded coconut (optional)
  • 1½ tsp lime zest
  • 1 14-oz can sweetened, condensed milk
  • 4 egg yolks
  • ½ c freshly squeezed key lime juice (about a pound of key limes)*
  • 1 c chilled heavy whipping cream
  • 2 tsp powdered or granulated sugar
  1. Heat oven to 350 degrees.
Make the Crust
  1. Crush the graham crackers into crumbs. I put them into a sealed plastic bag and used a rolling pin, but you can also use a food processor to make the entire crust.
  2. Mix the graham cracker crumbs, sugar, salt, and coconut in a medium bowl. Add the butter and stir to coat evenly.
  3. Press into a 9-inch pie pan and bake until lightly browned about 10 minutes. Set on a wire rack to cool completely while making the filling. Leave the oven on.
Make the Filling
  1. Finely grate enough limes to produce 1½ teaspoons of zest; it took me about 6 limes. Juice the zested limes until you have ½ cup of liquid and set aside.
  2. In a medium bowl, beat the zest and egg yolks until thick and pale, about 5 minutes. Add the sweetened, condensed milk and continue to beat for another 3-4 minutes until thickened again. Add the lime juice and slowly whisk in until just combined.
  3. Pour the filling in the pie shell and bake for 10 minutes until just set. Cool completely on a wire rack. Keep the cooled pie in the fridge.
Make the Topping
  1. It's best to chill a medium metal bowl ahead of time to make the whipped cream if possible. Add the whipping cream and sugar to the bowl and whip until it forms soft peaks. I'm a fan of topping each piece, so everyone can decide how much whipped cream they would like, but you can also top the whole pie and chill a bit longer.
Slice and enjoy!
*You can find key limes at a lot of grocery stores nowadays or bottles of key lime juice. In a pinch, use the more common Persian limes, but you know it won't be the same, right?
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