Key Lime Pie
A sweet and buttery graham cracker crust filled with a sweet and tart key lime pie filling. So easy to make, so easy to eat too much of.
Ingredients
- 6 Egg Yolks
- 28 oz Cans of Sweetened Condensed Milk Two fourteen ounce cans.
- 1 cup Lime Juice
- 1 tbsp Lime Zest
- 1.5 cups Graham Cracker Crumbs
- 1 stick Unsalted Softened Butter
- 1/3 cup Brown Sugar
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine crumbs, butter, and brown sugar until you have a moist, sandy texture.
- Press the crumbs into the pie/tart pan, trying to make the crust as even as possible along the bottom and along the sides.
- Bake the crust for 10 minutes then let rest while preparing the filling.
- In a separate mixing bowl, whip your egg yolks until they have thickened, about 3-4 minutes. Once thickened, add and stir in your condensed milk, lime juice, and lime zest.
- Add the filling into the crust, fill it as close to the brim as possible.
- Bake for 12 minutes, then cool and refrigerate for at least 4 hours.
Notes
You can make the filling to crust ratio any that you choose, some people like a lot of filling to a little bit of crust and some people like the crust to filling ratio to be much closer. If you do decide to make a pie, in a deeper pie pan, with more filling then you will need to adjust your cooking time accordingly, if you use double the filling then you will need to cook your pie twice as long.