There is nothing quite like a key lime pie. It has such a tart flavor, and it’s really uncommon in the dessert world. Not many people really enjoy it. I think it’s because many are afraid to try it. It can seem intimidating, or maybe people would just rather have something sweeter or chocolatey. But I think that key lime pie is great!
It tends to do well in the summer because the limes are more in season, but there is no reason why you can’t have a slice all year long. If you can find fresh limes, you can always use the bottled lime juice to add that tangy flavor.
Here is my recipe for key lime pie:
2 cups graham crackers
2 tsp. cinnamon
1/3 cup brown sugar
6 tbsp. melted butter
1 14 ounce can of sweetened condensed milk
3 egg yolks
1/2 cup lime juice
zest of 1 lime (optional)
Preheat your oven to 350 degrees.
In a bowl, combine the graham cracker crumbs, cinnamon, and brown sugar. Mix well. Then, add the melted butter. Combine it well so that everything is moist. Press the crumb mixture into the bottom of a pie pan (I use the 9 inch size), and place it in the oven. Bake for about 10 minutes, and allow it to cool before putting the filling in.
Then, in another bowl, combine the condensed milk and egg yolks. If you aren’t confident in separating eggs, crack your eggs into a separate bowl, then use a slotted spoon to remove the yolks. You’ll get it right every time, and your hands won’t get covered in egg goo.
Add your lime juice and zest to the mix, and stir really well. Pour your mix onto your pie crust, and put the pie in the oven. Bake for approximately 14-18 minutes, or until the center has set up. Let it cool on a wire rack until it’s at room temperature, then transfer it into the refrigerator. Top with whipped cream, and enjoy!