Description
A tropical twist on a Southern classic, this key lime pie features a buttery graham cracker crust and a smooth, tangy custard made with fresh key limes. Perfect for summer gatherings or a refreshing dessert.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (for crust)
4 egg yolks
2 (14-ounce) cans sweetened condensed milk
1 cup key lime juice (about 24 medium limes)
1/4 cup key lime zest
2 tablespoons hot water
1 cup fresh key lime juice (for glaze)
1/2 cup granulated sugar (for glaze)
Instructions
Preheat oven to 350°F (175°C)
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar for crust
Press mixture into a 9-inch pie pan and bake for 8-10 minutes. Cool completely
In a bowl, whisk egg yolks, sweetened condensed milk, 1 cup key lime juice, and lime zest
Slowly stir in 2 tablespoons hot water until smooth and well combined
Pour filling into prepared crust and refrigerate for 4 hours
In a small saucepan, combine 1 cup lime juice and 1/2 cup sugar. Cook over medium heat until thickened, then brush over chilled pie
Notes
Use room temperature egg yolks for smooth mixing
Avoid over-whisking to prevent bubbles
Chill at least 4 hours for best results
Add blueberries to crust for a seasonal twist
Pie stores well refrigerated for 3 days
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg