Key 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:
Preheat 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.
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.