I can’t think of a better way to say anything from Thank You to Happy Birthday, or I’m Sorry to I Love You, than with food.
There’s nothing better than giving someone something that reminds them of happiness and makes them nostalgic for a particular season or place. I recently made this key-lime pie for someone’s birthday and it made me smile just knowing that they got to enjoy their favorite thing. I always forget how easy pie is to make, but it really is one of the simplest and most delicious desserts. I have yet to tackle a fruit pie with a lattice top, but I think I may put that on my fall bucket list…
This pie comes together in about 10 minutes of prep-time (juicing the limes takes the longest) and it’s ridiculously satisfying. A tip – roll the limes on a table while firmly pressing down to help get the juices out and cut them lengthwise for easier holding. I also highly recommend buying the real graham crackers for the this crust instead of a generic brand. They just taste better 🙂
Classic Key-Lime Pie
1/4 cups finely ground graham crackers (about 1 sleeve)
5 tbsp butter
1 (14 oz.) can of sweetened condensed milk
4 large egg yolks
1/2 cup lime juice (fresh or from a bottle)
2 tbsp lime zest
- Preheat the oven to 350 degrees fahrenheit. In a food processor, pulse the graham crackers until finely ground. Add in the butter and pulse until crumbly.
2. Press the graham cracker mixture into a pie pan in an even layer. Use the side of a drinking glass if needed. Bake the crust for 10 minutes, then remove and let cool.
3. While the crust is baking, combine the egg yolks, condensed milk, lime juice and 1 tbsp of lime zest in a bowl and whisk for about 1 minute until slightly thickened. Pour into the baked graham cracker crust and top with the remaining lime zest.
4. Bake for 15 minutes on the middle shelf of the oven, then remove and let cool. Refrigerate for at least 3 hours or overnight. Top with whipped cream, if desired!
Hope y’all have a great week 🙂