With spring just around the corner, and summer on the horizon I’m craving all the fresh, colorfully, fruity things. Key lime pie isn’t really fruity (obviously) but it’s vibrant with it’s cool, creamy, lime-citrus-y vibe it’s got going on.
I love a smooth, creamy pie. And I’ve always felt that key lime pie is the type of dessert that once you bit into a slice of it, it’s practically gone. It’s something about the sweet, slightly tart flavor of the creamy filling and the crumbly texture of a graham cracker crust that just makes this pie truly irresistible.
I don’t know if you know this about me, but I’m all about a good graham cracker or cookie crust. I have a firm belief that it can make or break the whole thing. When it comes to a graham cracker crust I love to add a little ground cinnamon to it. It really gives it a little something extra. A little hint of cinnamon up against the sweet, tartness of this key lime pie filling is amazing. I recommend you try it with any recipe calling for a graham cracker crust.
For the Crust:
- 1 and 1/2 cup crushed graham cracker crumbs
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter
For the Filling:
- 4 large egg yolks
- 1 14 oz can sweetened condensed milk
- zest of 1 lime
- 1/2 cup key lime juice
- *Whipped Cream and thin lime slices for garnish
- Preheat oven to 350 degrees. Lightly spray a 9 inch pie dish with non stick cooking spray. Set aside.
- Combine graham cracker crumbs, sugar, cinnamon and melted butter into a bowl and mix together until the crumbs are evenly coated with butter. Pour the crust mixture into the pie dish and use your hands (or the back of a measuring cup) to firmly pack the crumbs into the bottom of the pie dish, forming a crust. Bake the crust for 8-10 minutes.
- Make the pie filling: Add the egg yolks into a large mixing bowl. Using a handheld electric mixer, beat the eggs on medium high speed for 5 to 7 minutes. Do not skip on time, you want the egg yolks to be really thick, fluffy and pale in color. Reduce the speed of the mixer to low and slowly add in the sweetened condensed milk, continue mixing until combined, scraping down the sides of the bowl as needed. Add in the lime zest and the key lime juice and continue mixing until everything is combined. Pour the batter into the prepared crust and smooth out the filling with a spoon or spatula. Bake pie for 15 to 20 minutes.
- Allow the pie to cool to room temperature and then let it chill in the refrigerator for at least 4 to 6 hours or up to overnight. Once the pie has chilled you can top if with whipped cream and use the left over lime (that we used for the zest) and slice it into thin slices to garnish the top of the pie. Cut into slices and serve.