Key Lime Pie With Graham Cracker Crust

5 from 2 votes

Key Lime Pie With Graham Cracker Crust

Key Lime Pie With Graham Cracker Crust is made with a thick buttery graham cracker crust and a sweet and tart creamy filling that all comes together with not much effort in about 30 minutes.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings:

Calories: 236kcal

Author: Lauren Skardal

Ingredients

Crust

8 tablespoon butter
12 graham crackers

Key Lime Filling

4 egg yolks
1 14oz can sweetened condensed milk
½ cup lime juice (3-4) limes

Instructions

Preheat the oven to 375°F.
Melt the butter in a medium bowl in the microwave.
Add the graham crackers to a gallon sized plastic bag and crush into fine crumbs. I use rolling pin, but you could also do this in a food processor. Add the graham crackers to the bowl and combine with the butter.
Press the mixture into a 9-inch pie plate. Bake for 8 minutes. Remove and set aside. Reduce the temperature of the oven to 350°F.
In a large bowl, whip the 4 egg yolks on medium speed for 4 minutes. Add the sweetened condensed milk and beat for another 4 minutes. Then add the lime juice and stir with a large spoon to combine.
Add the mixture to the pie crust and bake for 14 minutes at 350°F. Remove from the oven, allow to cool, and then refrigerate for several hours before serving. You may be able to get away with 2 hours, but longer would be better.

Notes

Key Limes: Key Lime Pie can be made with either key limes or regular limes (also called Persian limes) that you find at the grocery store. Key limes are much smaller than regular limes and can only be found at some grocery stores at certain times of the year.

Lime Juice: Use ½ cup of lime juice which is the juice of 3-4 limes. Do not use bottled lime juice, It tastes much better to use lime juice from fresh limes.

Juicing Limes: To juice a lime if you do not have a citrus reamer or juicer, roll the lime between the palm of your hand and the counter to soften it. Cut it in half and insert a fork into the middle of the lime. Then squeeze the lime around the fork.

Making Ahead: This pie can be made 1-2 days ahead of time, but I don't recommend making it any earlier than that. Any longer, it will start to soak up the other flavors in your fridge and give the pie an off-taste.

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