Key Lime Pie

 DSC_6481Key Lime Pie- Recipe by Pioneer Woman, Serves 12

I have been very busy off late. I am on the hospitality committee at my daughter’s school this year and we are planning a “Welcome Back To School” teacher luncheon. I have volunteered to make a couple of desserts including 80 apple shaped sugar cookies which I will post soon. I am so excited! I have loved every minute of planning and organizing this party with a friend who is co- chairing with me.

Now let’s talk about the key lime pie. I remember the first time my daughter ordered this dessert at a restaurant, I was convinced she wasn’t going to like it. In my mind, it’s a pretty unusual dessert for a kid to like. But she not just liked it but LOVED it. So this is her new favorite dessert! I wanted to surprise her by making this while she was away at summer camp.  I used Pioneer Woman’s recipe for it and I too used regular limes for it. I am a huge fan of hers and enjoy trying out her recipes. The tacos from her blog are a regular at my place so I was confident that the key lime recipe too would be a hit and it was! Enjoy!

Ingredients for the Crust:

  • 18 whole Graham Crackers (the 4-section Large Pieces)
  • 1/3 cup Sugar
  • 1/3 cup Butter, Melted  (I had unsalted butter at home so I added a pinch of salt to this)

Ingredients for the filling:

  • 1 Tablespoon (heaping) Lime Zest
  • 1/2 cup Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk


For the crust:



IMG_4549Preheat oven to 350 degrees. Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:IMG_4552

Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick ( use a whisk attachment).IMG_4557

Pour mixture into crust and bake for 15 minutes.DSC_6488

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest.


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