Yesterday I made a Key Lime Pie and my husband said “wow, it’s not even my birthday!” This is the one dessert that I know he will eat every time I make it. Which is usually on his birthday. His birthday is in July, and this is the perfect summer dessert. Plus, it only takes a few ingredients and doesn’t require a mixer. Yes, you can make this completely by hand!
This amazing key lime pie starts with the perfect graham cracker crust. While that is baking, just whisk together egg yolks with sweetened condensed milk. Then add key lime juice and whisk to combine. I like to use Nellie & Joe’s Key West Lime Juice which can be found in most American supermarkets. You can also use freshly squeezed lime juice and add the zest of half a lime.
A lot of bakers add green food coloring to give the pie a greener hue. If you choose to do that, gel food coloring works best. The pictures here do not contain food coloring.
The pie gets baked for 12-15 minutes, and that’s literally all there is to it! Refrigerate for at least 3 hours before serving. Whipped cream on top makes a pretty decoration (and tastes good).
Key Lime PieCourse: DessertDifficulty: Easy
Egg Yolks 100g
(about 6 eggs)
Sweetened Condensed Milk 400g
(2 small cans)
Key Lime Juice 200g
(3/4 cup + 2 tablespoons)
- While the graham cracker crust is in the oven, prepare the filling.
- In a medium sized bowl, whisk together egg yolks and condensed milk until fully combined.
- Add lime juice and whisk until fully combined.
- As soon as the crust comes out of the oven, pour the lime filling in and bake again at 300° for 12-15 minutes. The center will still be jiggly but it will set in the refrigerator.
- Cool in the refrigerator for at least 3 hours before serving.
- A drop of green gel food coloring can be added to the filling for a greener hue.
- The zest of half a lime can be added.