When it comes to citrus-based desserts, lemon meringue pie is probably the first one that comes to mind. Coming in a close second is most likely key lime pie. For those who conjure up the idea of a neon-green pile filling in a deflated pie crust, key lime might be the last pie you want to sample. But true key lime pie recipes provide a hue that’s more of a delicate yellow, and the best recipes are made with a graham cracker crust as opposed to a pie dough.
A Bit About Limes
Just to be clear, there is a difference between regular limes and key limes. What people refer to as regular limes are actually Persian limes. Persian limes are larger than key limes. They have a thick, bright-green skin and that’s what you find in most produce bins at the local grocery store.
Key limes are smaller and have a skin that is thin and rather yellowish in hue. This is what makes true key lime pie look less artificial and more like something you want to put into your body. Key limes have more seeds, but a deeper and more unique flavor than Persian limes.
Will either one do in a pinch? Yes. Bottled lime juice works in recipes, too, but if you can find true key limes, it’s worth the search.
This recipe made in a 9 or 9.5 inch pie plate. Whatever one you have.
For the graham cracker crust:
-1 and ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
-5 tablespoons unsalted butter, melted and slightly cooled
For the key lime filling:
-1 cup key lime juice
-2 (14-ounce) cans sweetened condensed milk
-5 large egg yolks
Make the crust:
-Preheat oven to 350°F.
-Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until all of the crumbs are moistened.
-Scoop the mixture into pie plate and firmly press down into an even layer on the bottom and up around the sides of the dish.
-Bake for 10 minutes.
-Remove from the oven and set aside to cool for 10 minutes while you make the filling.
-Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
-Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
-Bake at 350°F for 18-22 minutes or until the top of the pie is set; the pie will still be jiggly.
-Remove from oven and transfer to a wire rack to cool for 2 hours.
-Transfer to the refrigerator to chill for at least 6 hours or overnight.
You can add whipped cream if you like, or enjoy as is. With a cup of coffee, tea, or a cool cocktail, this could become your new number-one citrus dessert.
Recipe adapted from:
Live Well Bake Often