Photo: Steve's Authentic Key Lime Pie Recipe
Ingredients
Crust:
- 8 ounces graham crackers, crushed
- 4 ounces butter, melted
Filling:
- 1 cup canned sweetened condensed milk, chilled
- 4 egg yolks, cold
- 1/2 cup key lime juice, cold
- Whipped cream, for garnish
Directions
Preheat oven to 325 degrees F.
To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
To serve, slice the pie and serve with whipped cream or serve plain.
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By atiffarooqi
on March 19, 2012
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Ive noticed a lot of people having trouble getting the pie to sit well. I had the same problem the first time when i used lime juice from concentrate, plus it tasted a little strange.
the second time (last night i used real key limes that i got from my local Stop and Shop, and for those in the LI area, the one in New Hyde Park has them, and first off, the taste was immediately significantly better, i cant even describe the difference. Also, by using real key lime juice, the pie was beginning to sit better after 2 hours of refrigeration than my first pie did after 24 hours of refrigeration! the acids really help the milk gel better.
Hope it helps!
By ldib600
on July 21, 2011
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truly delicious...
By Tara_716
on June 26, 2011
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IS THIS RECIPE A JOKE? If so, it was a good one. The pie crust was oozing butter when it came out of the oven....not even close the right consistency. The filling tasted good, but despite very careful mixing was like liquidy pudding even the day after. I ended up serving it in tiny bowls, kind of like one of those desserts at Applebees that come in the shot glasses.
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