For a real treat and a taste of the south, make my recipe for Key Lime Pie which offers a smooth tart filling with a sweet graham cracker crust.
We recently were on vacation in Williamsburg, Virginia and in the process of doing some research of the area I came across Jamestown Pie Company. When we arrived in Williamsburg we stopped and picked up a Key Lime Pie and a Blackberry Peach Pie from the pie company to enjoy the week we were on vacation. There were four of us on vacation and we all were in love with these pies.
My husband Bill is a huge fan of Key Lime Pie. After getting back from vacation I thought I would give Key Lime Pie a try. You start with mixing together graham cracker crumbs, sugar, cinnamon and butter and “ta-ah”, you have a crust. Then you whisk together sweetened condensed milk, egg yolks, key lime juice and “ta-da” you have the filling. Sounds pretty easy, right? Well, I am here to tell you, it is easy.
I added some whipped topping to make it look pretty and add a little more sweetness to the Key Lime Pie. My husband gave a thumbs up to this pie and said it was as good as the pie from Jamestown Pie Company.
Enjoy!
Ingredients
- 1 1/4 cups finely-ground graham cracker crumbs
- 2 Tbsp. sugar
- 1/4 tsp. ground cinnamon
- 5 Tbsp. butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice*
- Whipped topping, optional
Instructions
- Preheat your oven to 350 degrees.
- Stir together graham cracker crumbs, sugar, cinnamon and butter in 9-inch pie plate and stir to combine. Press mixture evenly onto bottom and up side of the pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and cool for 5 minutes.
- While the crust is baking, whisk together the condensed milk and egg yolks in a bowl until combined. Add juice and whisk by hand for 1 minute until combined and slightly thickened.
- Add the filling to the crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.
- Top with whipped topping, if desired.
- *I used bottled key lime juice. If you have access to fresh key limes, I suggest using fresh juice for this recipe.
Add melted butter to the graham cracker crumbs, sugar and cinnamon.
Press the graham cracker mixture in the pie plate.
Whisk the condensed milk and egg yolks together.
I used bottled key lime juice.
The pie before it was baked.
The pie a.fter it came out of the oven
Key Lime Pie
Whipped topping makes it so pretty.
It comes together in a jiffy!
Key Lime Pie
Key Lime Pie
Adapted from Gimme Some Oven
