Hey there! So, I have this thing with Key Lime Pie. It started during one summer vacation in Florida when I had my first slice. Let’s just say, it was love at first bite. I’ve been trying to recreate that zingy, creamy goodness ever since. My first few attempts? Absolute disasters. But don’t worry, I’ve since figured out how not to set the kitchen on fire!
Why You’ll Love This
I make this pie whenever I need a slice of sunshine. My family can’t get enough—especially my cousin Matt, who once tried to eat half the pie himself (I didn’t let him, in case you’re wondering). It’s the perfect mix of tart and sweet, with a buttery crust that just melts in your mouth. Plus, it’s deceptively simple—once you get the hang of it, that is.
Ingredients You’ll Need
- 1 and 1/2 cups graham cracker crumbs (or digestive biscuits when I can’t find graham crackers)
- 1/4 cup sugar (my grandma swears by brown sugar, but you do you)
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 3 egg yolks
- 1/2 cup fresh key lime juice (but honestly, bottled works in a pinch)
- 1 tablespoon lime zest (grate carefully, because who likes zest under their nails?)
Directions
- Preheat your oven to 350°F (or about 175°C for those on the metric side of life). Mix the graham cracker crumbs, sugar, and butter in a bowl. Press into a pie pan—this is where I usually sneak a taste, because why not?
- Bake the crust for about 10 minutes, until it’s golden and smells like heaven. Meanwhile, whisk the condensed milk, egg yolks, lime juice, and zest together. Don’t worry if it looks weird—it always does!
- Pour that zesty mix into the crust. Pop it back in the oven for 15 minutes until set but with a little jiggle in the center.
- Let it cool, then refrigerate for a few hours. Actually, it tastes better the next day, if you can wait that long!
Notes
Sometimes, I add a pinch of salt to the crust mixture—it just seems to elevate the flavors. And about that lime juice, I once ran out and used lemon instead…it wasn’t quite the same, stick to lime if you can.
Variations
I tried using crushed pretzels for the crust once. Let’s just say it was an acquired taste! Adding a bit of coconut to the filling, though, can be a lovely twist.
Equipment
If you don’t have a zester, a cheese grater works in a pinch. Just be gentle. And if you’re without a pie pan, a baking dish will do—it might not be round, but who cares?
Storage Tips
Keep it in the fridge covered, though honestly, in my house it never lasts more than a day. If you’re rare, freeze it for a couple of months.
Serving Suggestions
We always top ours with a dollop of whipped cream and a sprinkle of zest. Sometimes, I even add a scoop of vanilla ice cream on the side, but that’s just my thing.
Pro Tips
I learned the hard way not to rush chilling the pie. I once didn’t wait long enough, and it was a runny mess. Give it time.
FAQs
Can I use regular limes? Sure thing! It’s not quite the same tang, but it works.
What if I don’t have a juicer? Just roll the limes under your palm and squeeze as hard as you can; you’ll get there!
Is it okay to use a premade crust? Absolutely. No judgment here, sometimes convenience is king.
