Recipe adapted from Paula Deen
How have I lived for 27 years without trying Key Lime Pie?
I’ve always been a picky eater, and lately I realize more and more that most of it is just in my head. I had myself convinced that I didn’t like limes and therefore would not like key lime pie. After falling in love with lemon bars I decided I needed to give this a try.
I would assume that most people think of Florida when they think of key lime pie. Me? I think of Dexter.
That’s right, Dexter.
Do you watch Dexter? You should. You really should. Go add it to your Netflix queue, like, now. Just don’t watch it while the kiddos are around. It’s an amazing show, and during one episode a dying friend of Dexter’s father has him searching for the perfect key lime pie. I now completely understand.
So if you want to get all technical here, I guess we can’t truly call this key lime pie since I didn’t use key limes. I guess I really don’t understand the difference between the two, other than price. Now I will be completely honest, I went el cheapo and bought regular limes (4 for $1 vs $3.99 for a bag of key limes). In case you didn’t notice I’ve been baking a lot lately, and going though butter, eggs, and sugar like crazy. You can’t blame a girl for trying to save a dime here and there! Personally, I still thought this pie turned out fabulous, especially with whipped cream. That slice you see in the picture, well I ate that slice immediately after taking said picture, only I smothered it with even more whipped cream. Enjoy!
Key Lime Pie
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Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1 stick salted butter, melted
Filling:
2 egg yolks
1 can (14 oz) sweetened condensed milk
2 tsp lime zest
1/2 cup lime juice (regular or key lime)
Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar, then add melted butter. Press crumb mixture into 9 inch pie pan and bake for 8 minutes.
Meanwhile, beat together the two egg yolks, then add sweetened condensed milk, lime zest and juice. Pour filling mixture into crust and bake for 15-20 minutes. Refrigerate for at least an hour before serving.
I love key lime pie! My parent’s live in FLA so I’m always trying to find the best one. I love how few things this one has in it. My mom is coming for Xmass will make this to surprise her
i was thinking of making this one for the weekend too! we’re of the same wavelength!
yours look nice and rich
27 years with no key lime pie?! I’m glad you’ve finally tried some! Delicious.
I love key lime pie! It always makes me think of my dad…it’s his favorite. Yours looks delicious!
condensed milk looks delicious
I agree, key lime pie really is something! yours looks just delicious and creamy.
Hey, I just attempted making this. It looks fine and I am sure it tastes great, but as I tried to plate it, it got very messy. I guess next time I will put wax paper underneath to easily transfer from the pie plate.
Sabrina-
I am so sorry that happened for you! You could try the wax paper, or try spraying the pie plate with cooking spray prior to placing the graham cracker mixture in it. If it was the actual pie filling that got messy next time I would either bake it a little longer or let it set in the refrigerator a little longer. I do hope you’ll make it again!
With limes you can tell the quality by the price. The more they cost the lower the quality. When limes are at their best the market if flooded with them so they cost less.
Just made this. It was great! We used a store bought crust so the recipe was very easy but also really tasty. Thanks!