EASY KEY LIME PIE
Having made this with the regular Persian limes and with Key limes I can tell you both are good so if you’re struggling to find Key limes, use whatever limes you can find - just don’t be tempted to use bottled lime juice, it has to be fresh. This is best made a day ahead of serving.
- 8 oz graham crackers, about 2 cups of crumbs (Granita biscuits in Australia & digestive biscuits in the UK)
- 6 tablespoons butter, melted 3/4 of a stick
KEY LIME FILLING
- 14 oz can sweetened-condensed milk
- 4 large egg yolks
- 1 large whole egg
- 2 teaspoons finely grated Key lime zest
- 1/2 cup Key lime juice
- Whipped cream, for serving
To make the crust:
Preheat the oven to 350°F (180°C) without the fan going, just regular bake. Grease a 9-inch pie pan with melted butter or baking spray.
Place the crackers in the bowl of a food processor and blitz until finely chopped. Add the melted butter and blitz until the mixture resembles wet sand. Tip the mixture into the pie pan. Using a rubber spatula, press crumbs around the side of the pan and press crumbs onto the base of the pan – I use a flat-bottom glass for this. Bake for 10 minutes to set the crust. Let the crust cool. Keep the oven on.
To make the filling:
While the crust cools, whisk together the condensed milk, yolks, egg, zest and juice in a medium bowl until well combined. Pour the filling into the cooled crust. Bake for 15 to 20 minutes until almost set, it will set more as it cool. Chill at room temperature for 1 to 2 hours. Cover and chill the pie for 4 hours or overnight. Top with whipped cream to serve. Serves 8.
Calories: 396kcal | Carbohydrates: 50g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 361mg | Potassium: 274mg | Fiber: 1g | Sugar: 34g | Vitamin A: 675IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 2mg