I recently returned form a trip down to southern Florida and decided that after watching many episodes of “Dexter“, that I too, needed to find the perfect Key Lime Pie! After many tastings and many disappointments, I decided to take the task into my own hands and attempt to make my own. Here is the recipe for the Key Lime Pie that worked best for me and that I ended up falling madly in love with.
The Perfect Key Lime Pie
- 1 1/4 C graham cracker crumbs
- 2 tbsp sugar
- 5 tbsp melted butter
- 4 egg yolks
- 1 can sweetened condensed milk (300ml can)
- 3/4 C Key Lime Juice (about 20 limes)
A trick to getting the most juice out of these little guys is to either roll them for a few seconds until they soften or pop them into the microwave for a few seconds.
In a pre-heated 350 oven, press the crust mixture into a pie pan and bake for 10 minutes. Let cool before adding the filling.
Whisk the eggs and condensed milk together. Add the lime juice and mix until incorporated. Pour into prepared pie shell. I leave you the option to bake or to not bake…difference is that if you choose not to bake it, I find the lime flavour comes out a lot more (you just need to chill for 3-4 hours). Baking it at 350F for 15 minutes cooks off the egg and mellows out the flavour. Your choice!
I chose to bake mine this time around (due to my pregnancy); they came out looking mighty fine.
I like to cool any baked goods on a wire rack; the air circulation helps the items cool down at an even and faster rate. Some people garnish their pie with either meringue or whipped cream and a slice of lime. I, as a purist, prefer plain ‘ol pie.