Key lime pie originated in Key West, Florida back in the late 19th century. Key limes are more tart and much smaller than the usual limes we’re used to seeing. Spring is the season to seek out key limes in the grocery stores. And that’s just what I did.
This recipe uses both the zest and the juice from these little gems. When the acidic juice is combined with sweetened condensed milk it creates a reaction that naturally thickens the mixture.
We need to decide on our crust now. How about a graham cracker crust? Yes please.
The key lime zest in the filling creates a speckled surface for the whipped cream topping. A meringue topping is also an option.
This pie is tart and citrusy. The whipped cream adds just the right amount of sweetness and the graham cracker crust lends the perfect crunch.
Key Lime Pie
(recipe from united states of pie by adrienne kane)
- 3 egg yolks
- 1 14 oz. can of sweetened condensed milk
- pinch of salt
- 1/2 cup key lime juice (from 10-12 key limes)
- 2 teaspoons grated lime zest (from 6-8 key limes)
- 3/4 cup heavy cream
- 1 tablespoon confectioners’ sugar
Preheat oven to 350F. Beat egg yolks on high until fluffy. Gradually add sweetened condensed milk. (3-5 minutes) Add salt, juice and zest. Beat 30 seconds. Pour into crust. Bake 10-12 minutes. Remove from oven and place on a wire rack until cool. Cover and refrigerate. Top with whipped cream. Enjoy :)
Graham Cracker Crust
- 1 sleeve of graham crackers
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter melted
Preheat oven 350F. Mix until evenly distributed. Pour into pie plate and press down evenly over bottom of plate and up the sides. Bake 8-10 minutes.