Key Lime Pie (Sorta)

30 Aug

This is such a perfect sweet treat for summertime! The filling is super tart and has a thick graham cracker crust to balance the flavor. This recipe is from Pioneer Woman (like many I try) and she cracks me up by calling this “Key Lime Pie Sorta” since it’s made with regular limes instead of key limes. Despite this difference, the pie is amazing! Enjoy : )

Key Lime Pie (Sorta)

12 whole Graham Crackers (the 4-section Large Pieces)
⅓ cups Sugar
⅓ cups Butter, Melted
(or you can use a store bought crust)

1 Tablespoon Lime Zest
½ cup Lime Juice
2 whole Egg Yolks
1 can (14 Oz) Sweetened Condensed Milk

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with whipped cream and more grated lime zest if desired.

Source: Slightly adapted from The Pioneer Woman


One Response to “Key Lime Pie (Sorta)”

  1. Aunt Linda August 30, 2010 at 8:53 pm #

    …or you can make the lemonade one only substituting lime juice and then you won’t have to turn your oven on! Important for us who try not to use the a/c! Do you remember that one? It had 6 oz lemonade concentrate, a small Cool Whip, and 1 can of sweetened condensed milk in a graham cracker crust. The first one we had was from Let’s Dish….

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