My best friend, Dana, hates most pies but give her an ice-cold slab of Key lime pie? There’s no denying it. Key lime pie is a dream to swoon over. Cold and tart while at the same time velvety sweet it’s a hit every time it’s served. And this is the recipe you want to serve for Memorial Day weekend. Why? Because this recipe is simply the best. It’s as good if not better than the Key lime pie at a world-famous Miami crab house. Oh, yes it is! The recipe is ridiculously easy but as it calls for so few ingredients one has to stay true to product. Substituting will just NOT give you good results. So please resist the temptation to maybe use fat-free condensed milk or something other than butter in your pie crust. This recipe has been tweaked a bit by me but is pretty close to the original printed in the 1968 Miami Herald’s “Food with a Florida Flair” cookbook. I reduced the number of yolks from six to three and upped the amount of Key lime juice from 1/2 cup to 2/3. I’m most definitely NOT a traditionalist when it comes to my Key lime pie. I much prefer a graham cracker crust over pastry and don’t even talk to me about meringue. Not on any pie do I want that weepy mess. But I WILL happily take a bit of freshly whipped cream. I like to chill my pie overnight to make sure it sets well and I freeze the whole pie for a good 15-20 minutes prior to serving so every slice arrives cold and firm. Have a great Memorial Day weekend!
Key Lime Pie
- 3 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice, that’s about ripe 20-25 Key limes
- 1 baked and cooled 9-inch graham cracker crust pie shell
- Preheat oven to 350°.
- Using a hand mixer beat the egg yolks for 5-10 minutes or until they’re pale yellow and quite fluffy.
- Add the condensed milk and mix well.
- Slowly add the Key lime juice and hand mix it in until just combined.
- Pour into the pie shell and bake at 350° for 12-15 minutes. If you double the recipe to make a deep dish pie bake for 25-30 minutes.
- Let cool then chill in the refrigerator at least 8 hours, better overnight.
- Freeze pie for 15-20 minutes prior to serving.
Graham Cracker Crust
- 5 ounces graham crackers, that’s one of the three packages in standard boxes
- 6 tablespoons of unsalted butter, melted
- 1/3 cup sugar
- Process crackers in food processor until you have fine crumbs or make them by hand by putting the crackers in a large, heavy-duty plastic bag and hitting them with a rolling pin. An empty wine bottle works well, too.
- Mix the cracker crumbs with the sugar then butter and mix until well combined.
- Pour the crumb mixture in your pie plate and gently press crumbs into the bottom of the plate and up the sides making sure the crumbs are even.
- Bake the shell at 350° for ten minutes.