Oh boy can you tell the difference when using fresh limes. This pie is seriously so good and really easy to make as long as you have a lime squeezer. I squeezed them all by hand and my hand was pretty sore, not going to lie. But, it was definitely worth it. PRINT RECIPE Ingredients:
- 1 cup graham cracker crumbs
- 1/3 cup sugar
- 1/4 cup butter, melted
- 2 cups sweetened condensed milk
- 6 egg yolks
- 2/3 cup lime juice
- 1/4 teaspoon lime zest
- Preheat oven to 375 degrees. Get a 9-inch spring-form pan ready.
- Put graham crackers into a food processor or blender until fine crumbs. Measure out 1 cup. In a large bowl, add graham cracker crumbs, sugar, and melted butter and stir until combined.
- Add the graham cracker mixture to the spring-form pan and press down with the back of a spatula or spoon until it is evenly covered. Bake for 7 minutes. Let cool.
- Lower oven temperature to 325 degrees. Whisk together the condensed milk, egg yolks, zest, and lime juice until evenly incorporated.
- Add lime mixture to the graham cracker crumbs and bake for 22 to 24 minutes until set. Refrigerate for 3 hours before serving. Keep in an air tight container, refrigerated for up to 3 days.
- Like I said earlier, it will make your life a lot easier if you have a lime squeezer. Saves you time and energy. The limes are definitely the most important ingredient though and you shouldn’t skimp and buy the jarred juice. Fresh is so much better. Also, the lime zest isn’t necessary, however; it enhances the flavor immensely. Whenever I bake something with oranges, lemons, or limes; I always zest it, too. Not too much, a little goes a long way.
- How do you know if the key lime pie is finished baking? Well it’s not like normal, when you stick a knife in and if it comes out clean, it’s done. Here’s the trick: as long as the pie doesn’t jiggle when you go to take it out, it is definitely done. This is one of the only pies that can’t be served hot, it’s got to finish in the refrigerator.