A Florida favorite, this pie is actually pretty easy to make. If you must substitute or if you are short on time, then you can certainly use a pre-made frozen graham cracker crust, but its just not the same. If you can’t find key limes then try Nellie and Joe’s Key West Lime Juice as a substitute.
Put a Florida twist on Thanksgiving Dinner!
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh or bottled key lime juice
- 1 tablespoon key lime zest
- 3/4 cup chilled heavy cream
- 1 tablespoon sugar
- Preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
- Whisk together zest and yolks in a bowl until combined well. Add in condensed milk and mix well. Add juice and whisk until combined well (mixture will thicken slightly).
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
- Just before serving, beat cream and 1 tablespoon of sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream, lime slices and just a pinch of lime zest.
Try this pie as a compliment to any of our Florida favorite recipes.