Nothing says summer like fresh corn-on-the-cob, hamburgers, watermelon, okra, hotdogs, and blueberry peach cobbler. But one of my all-time favorite recipes to make in the summer is KEY LIME PIE!
And the funny thing is, I don’t think I actually liked Key Lime Pie until maybe college. I don’t know why I had such an uncultured palette back then, but I just couldn’t handle the tartness of the dessert. Since then I’ve matured and mine eyes have seen the glory of the beauty of Key Lime Pie. You could say my world has been changed for the better. The citrusy tartness mixed with the silky, custard texture and crunchy graham cracker crust is HEAVENLY.
To this day, my mom still makes the best Key Lime Pie even though we follow the same recipe. I’m convinced it’s because I know she made it, which means that love was baked in as the secret ingredient. Last year when I was recovering from my laparoscopic surgery for my endometriosis, my mom made me and my roommates a Key Lime Pie, and I will forever remember and cherish the fact that her pie and her presence nursed me back to health. That was the best dang pie I probably ever ate!
This recipe is beyond simple to make. The filling is a mere THREE ingredients and the crust is only 3 as well. This means less things to buy at the grocery store and all God’s children said AMEN!
Now if I’m being honest, I hate buying pre-made graham cracker crusts when I know how easy it is to make. Also, it’s 10,000 times tastier to make it yourself. The last time I made it this Fourth of July, I bought gluten-free graham crackers form Kroger just to experiment. I have a couple of friends who are celiac and gluten-free by choice, so I wanted to test it out and see if it was better, worse…well, it made the crust incredibly crunchy and tantalizingly delish. Also, another gluten-free option that is also low-carb is to make a pecan crust. It’s a bit more pricey so save that for a special occasion Key Lime Pie, but gives the pie a completely different flavor profile.
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe’s Key West Lime Juice
1 and 1/2 cups graham cracker crumbs (regular or GF)
5 Tbsp unsalted butter, melted
1/3 cup granulated sugar
Lime zest for garnish
- Using a food processor or blender, grind the graham cracker sheets until fully crushed.
- Mix together the crumbs, melted butter, and granulated sugar with a spatula until fully combined. This mixture will appear quite thick and coarse. Press the mixture into a 9-inch pie pan so that the bottom and sides are completely covered. Be sure that it is compacted and tight. You can use the bottom of a measuring cup or glass bowl to flatten the crust.
- Pre-bake the crust for 10 minutes at 300 degrees F or 7-8 minutes at 350 degrees F. Allow to cool for 10 minutes before adding the filling.
- Keep oven on at 350 degrees F.
- In a medium size d mixing bowl, combine milk, egg yolks, and lime juice until smooth.
- Pour filling on top of prepared pie crust and bake for 15 minutes. Let stand for 10 minutes before placing in refrigerator.
- Allow the pie to chill for at least 1 hour prior to serving. Top with whipped cream, meringue, or lime zest for garnish and serve.
(Pie recipe credit: Nellie & Joe’s Key West Key Lime Juice Pie recipe)