As we mentioned in this post, Key lime pie is simple in construction, and a snap for the kitchen expert and newbie alike. Creamy, sweet and tart, Key lime pie is the quintessential Florida dessert, great on steamy afternoons and brisk February evenings alike. And though the original recipe simply calls for mixing a few ingredients together and let set, sans cooking, we live in the modern age, complete with pasteurized eggs and electric ovens for easy baking. So, we’re offering a recipe that uses a little heat, while opting for a special crust. And remember, Key lime pie is yellow in color – that green blasphemous concoction seen out of state is an affront to all that is natural.
Key Lime Pie
- 3/4 cup graham cracker crumbs
- 1/2 cup corn flakes, crushed
- 2 tbsp. sugar
- 5 tbsp. unsalted butter, melted
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/2 cup fresh Key lime juice
- 1/2 tbsp. Key lime zest
- 1 cup heavy cream
- 2 tbsp. confectioners’ sugar
- Combine ingredients thoroughly and press into a 9-inch pie plate. Bake pie crust at 350 degrees for 10 minutes or until lightly browned. Remove from heat and let cool.
- In a large bowl, combine condensed milk and egg yolks, mixing well. Slowly add Key lime juice and zest, mixing until fully incorporated.
- Pour into crust and place in oven at 325 degrees for 15 minutes. Remove from oven and let cool, then refrigerate until serving; always serve cold.
- Whip cream with sugar until nearly stiff. Serve each wedge of pie with a dollop of whipped cream.
For more Key lime recipes, click here.
For a history of the Key lime pie, click here.