Classic Key Lime Pie

Growing up, my mom always made the BEST key lime pie! Stew and I went to our supper club the other night and the theme was “A South Carolina Supper”. Annie and Jeremy were the hosts and they prepared a Lowcountry Boil with tomatoes and okra as a side dish. I thought my mom’s key lime pie would be the perfect refreshing dessert! I never realized how easy it is to make! Personally, I think the secret is Nellie and Joe’s Famous Key West Lime Juice she uses. You can get it in every grocery store. It’s so delicious!

Start with the crust. Combine the pecans and graham crackers into the food processor. Pulse until small crumbs form. Then pour the melted butter in as it blends. The mixture will come together nicely. Pour it into your greased pie dish and bake at 350 F for 10 minutes. It will look like this.

While that cools, make the filling. Combine the condensed milk, egg yolks, lime zest, and key lime juice. Mix until smooth and creamy. Pour into the crust and bake for another 25-30 minutes. The outside will be set, but the center will still move. That’s ok! It will set as it chills.

Let that cool completely. Then, cover it and chill it in the fridge for at least 4 hours. Decorate with homemade whipped cream and serve chilled. It’s sure to be a crowd pleaser!

Classic Key Lime Pie-Serves 8

1/2 C chopped pecans

2 C graham cracker crumbs

1/2 C butter, melted

2 (14 oz.) cans sweetened condensed milk

6 egg yolks

2 tsp. lime zest

1 C key lime juice

Whipped Cream

Lime slices (for garnish)

Preheat oven to 350 degrees F. Combine pecans and graham crackers in food processor and pulse until crumbs are formed. Turn on food processor and pour melted butter through the feed tube until well combined. Give a few extra pulses to mix together. Spray a 10 inch pie dish with nonstick cooking spray. Pour the crumb mixture into the dish and press the bottom and up the sides with a spoon until an even crust is formed. Bake in the oven for 10 minutes until browned. Remove from oven and cool for 20 minutes.

In a standing mixer with whisk attachment, combine condensed milk, egg yolks, lime zest, and key lime juice. Whisk until well combined. Pour the mixture into the prepared pie crust. Bake for 25 to 30 minutes until set around the edges. The center will not be set, but it will set up while it chills. Cool completely on a wire rack for 1 hour. Cover and chill in the refrigerator for at least 4 hours. Decorate with whipped cream and lime slices. Serve chilled.

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