Authentic Florida Key Lime Pie
This Authentic Florida Key Lime Pie is one of the most delicious and fresh pies you will ever eat! It's light, refreshing, and packed with flavor! The combination of a graham cracker crust with a sweet, creamy filling, topped with sweet whipped cream, can't be beaten!
Equipment
- Blender or food processer
- 2 Large mixing bowls
- Measuring Cups
- Zester and juicer
- Whisk
- 9-inch pie plate
Ingredients
Graham Cracker Crust Ingredients
- 1 1/4 Cups Cinnamon graham cracker crumbs 10 or 11 crackers
- 2 Tbsp Raw cane sugar
- 5 Tbsp Unsalted butter melted
Key Lime Filling Ingredients
- 1 14 oz Can sweetened condensed milk
- 4 Large Egg yolks
- 1 1/2 tsp Key lime zest
- 1/2 Cup + 2 Tbsps Fresh key lime juice 9-10 key limes
- 1 1/2 Cups Whipped cream topping or fresh whipped cream
Instructions
TO MAKE THE GRAHAM CRACKER CRUST:
- Preheat oven to 350°F.
- Crush the graham crackers in a food processor or blender. Melt the butter in the microwave in a microwave-safe dish. (Unless you have pre-bought crumbs)
- Stir together graham cracker crumbs, sugar, and butter in a large mixing bowl until evenly combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate.
- Bake the crust on the middle oven shelf for 10 minutes, then remove and let cool.
TO MAKE THE FILLING:
- Zest and juice the key limes.
- While the crust is baking, whisk together the condensed milk and egg yolks in a large mixing bowl until combined. Add the juice and zest and whisk by hand for 1 minute until it's slightly thickened and smooth.
- Pour the filling into the crust.
- Bake on the middle oven shelf for 15 minutes. Carefully transfer the pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled.
- Drop spoonfuls of whipped cream around the pie before serving.
Notes
- Make the graham cracker crumbs yourself by using a blender to grind up the graham crackers.
- This pie can be frozen after being baked and cooled. Just wrap it tightly in foil or plastic wrap and put it into a zip-top freezer bag. It will stay good for up to 3 months. Defrost in the fridge for a few hours when you're ready to eat it.
- Fresh key lime juice is best for this recipe but you can also use regular limes in place of them. It will only take about 5 regular limes to have enough juice.