Easy as Key Lime Pie

13 Oct

Another birthday… another baked good.  This time it was a new adventure with Key Lime Pie.

I wanted to make sure I had a good graham cracker crust, and after much searching, I opted for one that sounded a bit different on my favorite recipe site, AllRecipes.com.

I happen to love that they sell Graham Cracker Crumbs already all crumbled in a box.  I never can get the consistency exactly right when I chop it myself.  I’ll pay a little more for that (and the convenience).  Unfortunately, it’s very hard to find (when stores have it, it’s by the bread crumbs usually).  I haven’t yet found myself ordering a CASE on Amazon… but I wouldn’t put it past me.

So first you mix together the 1.5 cups of graham cracker crumbs, 1/3 cup melted butter, and 3 Tablespoons of granulated sugar.

Then you press it into the bottom of a pie pan and spread egg yolk on it.  After reading the feedback on the recipe, I soon realized this was the tough part… and they were right.  First of all, I used more like 3 yolks to have enough to go around.  And second, it was NOT easy to spread.  I wound up kind of dolloping it on and pressing it down with the back of a spoon until it was coated.  No real spreading involved.  But it wasn’t too bad.

I then baked it for 10 minutes at 350 to brown it a little.

After that, I was ready to add the key lime pie filling.  I got the recipe, again, from AllRecipes.com.  This was also as easy as… pie.

Mix 3 cups sweetened condensed milk with 1/2 cup sour cream, 3/4 cup key lime juice (I couldn’t find key limes so I used regular limes… much to my hesitation… but it worked out just fine), and 1 Tablespoon of grated lime zest.  Mixed it well and poured it on in.

As I baked the pie for about 8 minutes at 350 degrees, I realized that it looked kinda… boring.  So I had some limes left and decided to candy them.

I sliced them thin and put them in some sugar and water to soften and sweeten.

They did soften, but BOY were these tart!  Not for the faint of heart by any means.  I actually scooped these off my piece…

But they sure added a touch of flair to the pie itself.

I let it bake until I saw tiny bubbles come up the surface (the key is not to brown it).

I then chilled it overnight and brought it in the next day.

It was DELICIOUS!  I’m not sure if I would add this to my repertoire, but for a first time key lime pie, I think it was damn good.

2 Responses to “Easy as Key Lime Pie”


  1. “What do I make for my Cookie Exchange?” (AKA The Big Dessert Post) « - December 8, 2010

    […] Key Lime Pie […]

  2. Quick Tip: How to Juice a Key Lime « - June 13, 2012

    […] set upon the task of making a key lime pie recently. I have a recipe that I really enjoyed last time, and was thankful that Fresh Direct now stocks key […]

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