I love key lime pie but I rarely make it. I have no idea why that is? And I’m bent on changing this ASAP. Key lime pie is everything we need in a summery dessert – plus it reminds me of an awesome trip we had with my brother’s family in the Keys a few years. Who wouldn’t want to relive that?
It also reminds me completely of my Dad, who is a bit of a key lime pie baker himself. I feel like there were times when my mom took us kids to church on Sunday morning and my dad would stay home, vacuum up the house, and bake key lime pie. Mom, is that what you recall? 😉
Regardless, key lime pie is a great use of eggs, of course, and given that it is National Egg Month … I say we all celebrate the citrusy wonder that is this fabulous dessert.
Now if you’ll excuse me, I have some baking to do. 😉
- 3 egg yolks
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup fresh Key lime juice
- 1-1/2 tsp. freshly grated Key lime peel
- 1 baked graham cracker pie crust (homemade - see below - or store-bought)
- Whipped Cream for serving
- 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
- 1/3 cup butter, melted
- 3 tablespoons sugar
- Medium bowl
- 9-inch glass pie plate
- Beat egg yolks, milk, lime juice and lime peel in heavy medium saucepan until blended.
- Cook over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes.
- Do not allow to boil.
- Remove from heat immediately.
- Cool quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling.
- Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.
- Refrigerate until thoroughly chilled, at least 1 hour.
- Spread lime custard evenly in graham cracker pie shell, full cooled.
- Top with whipped cream before serving.
- Heat oven to 350°F.
- In medium bowl, stir all ingredients until well mixed.
- Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired.
- Press remaining mixture firmly and evenly against bottom and side of pie plate.
- Bake about 10 minutes or until light brown; cool on cooling rack.
- For a cookie crumb pie rust: Substitute 1 ½ cups finely crushed chocolate wafer cookies (24 cookies), vanilla wafer cookies (35 cookies) or gingersnaps (30 cookies) for the graham crackers. Decrease butter to ¼ cup; omit sugar.