We posted this key lime pie a few weeks ago on Instagram and got requests for the recipe, so we decided to post it. It’s such a simple pie to make, especially if you get a pre-baked graham cracker crust. Mark usually makes his own, but honestly, the pre-baked ones you get at the store can be just fine. We’ve tried a few key lime pie recipes before, but this one came out particularly well, with just the right balance of tart and sweet (sometimes key lime pies can come out a little too tart).
Not sure what it is, but I haven’t been craving chocolate desserts for a good long while. Things that I’ve loved in the past like chocolate ice cream, chocolate cake and mousse aren’t the desserts I crave anymore (what’s going on, right??). These days I prefer something lighter and usually fruit based…or vanilla – a flavor of ice cream that I deemed too boring in the past. Not sure what’s going on, but this pie is refreshingly light and not a dessert I can ever turn down.
Ingredients for the crust:
1/3 cup melted butter
1-1/2 cups graham cracker crumbs
1/4 cup sugar
Ingredients for the filling:
1 14 ounce can sweetened condensed milk
4 egg yolks
1/2 cup key lime juice (we prefer Manhattan brand key lime juice if you’re using bottled)
2 Tablespoons fresh lemon juice
1 cup heavy cream
For the crust: mix butter, graham cracker crumbs and sugar in a bowl by hand. Press the mixture on the bottom and up the sides of the pie pan. Press firmly so the crust won’t break. Bake for 10 minutes, then allow to cool while preparing the filling.
For the filling: whisk together condensed milk, egg yolks, key lime juice and lemon juice. Pour into the pre-baked pie crust. Bake the pie for 10 minutes. Remove from the oven and cool. Refrigerate until ready to serve – at least two hours.
Before serving, whip heavy cream to stiff peaks using an electric mixer. Spread evenly over the top of the chilled pie. Zest a lime over the pie with a fine grater. Cut into pieces and serve.