Key Lime pie is a Florida favorite and we have a delicious recipe for you! Being lucky enough to live in Florida, I am able to grow Key Limes in my yard. Key Limes don’t travel well so they are hard to find at a grocery store. If you cannot find them, other limes will suffice.
You can make this two ways. One is with normal sugar, the other offers a low sugar option.
Filling Ingredients:
- 1/2 Cup of freshly squeezed lime juice – About 10 Key Limes (Key Limes are small, you will need less with other varieties)
- The Zest of 4 Key Limes – 4 teaspoons
- 14 ounces sweetened condensed milk or (no sugar – 1 3/4 cups of homemade sugar free sweetened condensed milk)
- 4 Egg Yolks
Crust Ingredients:
- For Sugar Free – 9 inch Pecan Crust (store bought)
- 2 cups Graham Cracker Crumbs
- ⅓ cup Light Brown Sugar
- ½ cup Unsalted Butter, melted
- Pinch Salt
Filling Directions:
- Whisk the lime zest and egg yolks in a medium bowl for 2 minutes.
- Whisk in the sweetened condensed milk, then the lime juice.
- Set aside at room temperature to thicken while you prepare the crust.
Crust Directions:
- In a mixing bowl stir together the graham cracker crumbs, brown sugar, and salt.
- Pour the melted butter over the graham cracker mixture and combine with a fork.
- Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup.
- Bake for 10 minutesand allow to cool to room temperature.
Key Lime Pie Directions:
- Pour the lime filling into the crust.
- Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes.
- Cool to room temperature.
- Refrigerate until well chilled, minimum 3 hours, or overnight.
Customer Reviews
Thanks for submitting your comment!