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Key Lime Pie

1 ½ cup graham cracker crumbs

¼ cup packed light brown sugar

¼ tsp kosher salt

6 tbsp unsalted butter, melted

8 large egg yolks

2 (14oz) cans sweetened condensed milk

1 ¼ cup Key lime juice

pinch of kosher salt

Whipped cream

Key lime slices

Preheat the oven to 350°

In a medium bowl combine the graham cracker crumbs with the brown sugar and salt with a whisk. Add the melted butter and stir until well combined.

Press the crumb mixture onto the bottom and up the sides of a 10" pie plate. Bake for 10 minutes. Let cool completely.

In a large bowl whisk the egg yolks, condensed milk, lime juice and salt together until smooth. Pour the filling into the cooled crust.

Lower the oven temperature to 325° and bake the pie for 20-25 minutes, until set around the edge and slightly jiggly in the middle.

Remove from the oven and let cool. Refrigerate for at least 6 hours before serving.

Garnish with whipped cream and a lime slice.

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