Key Lime Pie is something I have always seen in movies. In my mind it was an all american dessert that cools you down on a hot summer day. But I never had a chance to try it. And I figured this food blog is the perfect excuse for me to try new recipes.
As a shortcut I used a pre-made crust. Sure you can easily make your own graham cracker crust by combining crushed graham crackers, melted butter and a pinch of salt. Pressing the mixture into the bowl and baking for 10 mins. But to reduce costs and make it quicker, the pre-made pie crust was best.
The filling was rather easy, just mix the ingredients in the order below and pour into your ready made crust. The hardest part of this recipe is having the patience to wait until the pie sets to eat it. Id recommend at least 3 hours in the fridge to set. If you are taking this to a BBQ or somewhere where it sit on the table, I would freeze it for a 30 mins before. So its nice and cool. No one wants a melted pie.
Key Lime Pie
Ingredients
- 1 Graham Cracker crust
- 3 egg yolks
- 2 tsp Lime Zest
- 14 oz Condensed Milk
- ⅔ cup Nellie and Joe’s Key Lime Pie Juice
- ¼ tsp sugar
- Pinch of salt
Instructions
- Preheat the oven to 350 Degrees
- Separate the yolks from the eggs. Set Aside. Zest the lime, Set Aside.
- Using an electric mixer, combine the egg yolks and lime zest, until egg yolks thicken ( about 2 mins). Then add in the condensed milk, Mix for 5 mins so it’s fully incorporated and fully.
- Add in the Key Lime Juice, sugar and salt, mix only until the lime juice is incorporated and no more.
- Pour the pie filling into the graham cracker crust and bake for 10 mins.
- Take the pie out of the oven and let it cool on the counter for 15 mins, then put in the refrigerator for 3 hours to set.
- Decorate the top with fruit, or whipped cream.
