I have been doing a lot of cooking but sometimes I forget to get out the camera. I made this for company one weekend and we liked it so much that I made it the next night! It is the perfect ending for a spring or summer meal. You can use regular limes. When I cannot find them I use key west lime juice. This is a recipe I found on the blog from Honest & Tasty.
- 7 tablespoons Butter, melted
- 11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
- ¼ cup Sugar
- ¼ teaspoon Sea Salt
- 1½ tablespoons Zest from key limes (reserve a pinch of this zest as an optional sprinkling on top of the pie)
- 3 Egg Yolks
- 1 can (14 ounces) Sweetened and Condensed Milk
- ¾ cup Key Lime Juice (from approximately 1 pound of key limes)
- 1 cup (8 ounces) Heavy Cream
- 1½ tablespoons Sugar
- Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
- Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
- Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
- Bake for 10 minutes or until very lightly browned.
- Allow to cool while preparing pie filling.
- Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
- Add sweetened and condensed milk and mix for 3 minutes or until thickened.
- Add lime juice and mix until combined.
- Pour mixture into pie crust.
- Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
- Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
- Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.