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Key Lime Pie

Key Lime Pie

Prep 20 min + Cook 27 min + Chill 3 hours
Rickarbys

Ingredients

Crust

  • 1.75 cup graham cracker crumb (7 ounce)
  • 1 stick unsalted butter, melted (4 ounce)
  • 0.25 teaspoon ground cinnamon

Filling

  • 3 large egg yolk
  • 0.25 teaspoon cream of tartar
  • 2 can (14-ounce) sweetened condensed milk
  • 0.666 cup Key, fresh lime juice

Instructions

Bake the Crust

  1. Preheat oven to 350°F.
  2. In a medium bowl, stir together the graham-cracker crumbs (1 3/4 cups), melted butter (1 stick), and ground cinnamon (1/4 teaspoon).
  3. Press the mixture evenly into a 9-inch pie plate.
  4. Bake for about until firm.
  5. Remove crust and lower oven temperature to 325°F.

Make the Filling

  1. In a large bowl, whisk egg yolks (3 large) with cream of tartar (1/4 teaspoon) until frothy.
  2. Stir in the sweetened condensed milk (2 cans - 14 ounces each).
  3. Whisk in the Key lime juice (2/3 cup) until fully combined.

Bake & Chill

  1. Pour filling into the warm crust and bake at 325°F for about , or until set.
  2. Cool completely on a wire rack, then refrigerate until thoroughly chilled before serving.

Tips & Notes

  • Make Ahead: Can be refrigerated overnight.
  • Credit: Recipe by Lily Barberio.
Tags:
  • baking
  • dessert
  • key lime
  • pie
  • vegetarian