Key Lime Pie

Key Lime Pie

AuthorJulie
Yields1 Serving
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
Filling:
1 can sweetened condensed milk
4 large egg yolks
1/2 cup fresh or bottled Key lime juice (or regular lime juice)
sweetened whipped cream, for serving
1

Preheat the oven to 350°F.

2

In a medium bowl, stir together the graham crumbs and melted butter. Press into the bottom and halfway up the sides of a 9-inch (not deep dish) pie plate. Bake for 10 minutes, or until just pale golden around the edges.

3

In another medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Whisk in the lime juice - the mixture will thicken slightly. Pour into the crust and bake for 15 minutes, until just set.

4

Cool, then refrigerate for a few hours, or overnight. Serve topped with whipped cream.

5

Serves 8.

Category,

Ingredients

Crust:
 1 1/4 cups graham cracker crumbs
 1/4 cup butter, melted
Filling:
 1 can sweetened condensed milk
 4 large egg yolks
 1/2 cup fresh or bottled Key lime juice (or regular lime juice)
 sweetened whipped cream, for serving

Directions

1

Preheat the oven to 350°F.

2

In a medium bowl, stir together the graham crumbs and melted butter. Press into the bottom and halfway up the sides of a 9-inch (not deep dish) pie plate. Bake for 10 minutes, or until just pale golden around the edges.

3

In another medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Whisk in the lime juice - the mixture will thicken slightly. Pour into the crust and bake for 15 minutes, until just set.

4

Cool, then refrigerate for a few hours, or overnight. Serve topped with whipped cream.

5

Serves 8.

Key Lime Pie
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1 comments on “Key Lime Pie

  1. Barb Todd
    April 3, 2023 at 9:40 pm

    Julie – how can I bake loaves (lemon, pumpkin, etc.) without them caving (big time!) in the centre?
    I have tried using metal OR Pyrex loaf pans – same results of failure.
    I test them, take them out of the oven when done and high, cooked batter.
    Then when they are cooling, plunk, down they go in the centre.
    Very discouraging.
    I enjoy your cooking interviews on CBC Radio One on Tuesdays.

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