This tart, creamy, satisfying pie is the easiest pie you could ever make.
Course:
Dessert
Cuisine:
American
Servings: 8
Author: Leona Konkel
Ingredients
1 ½cupsgraham cracker crumbs(I used a mixture of graham crackers and butter cookies)
2tablespoonssugar(optional if you include sweet cookies; I skipped it)
5tablespoonsmargarine/buttermelted
2 - 4 ½teaspoonslime zest(I omitted this; use however much you're comfortable with)
3egg yolks
14 ouncessweetened condensed milk(1 can)
½ - ⅔cupkey lime juice(use ⅔ cup if omitting lime zest; I used bottled, regular lime juice because I was lazy)
Whipped cream for topping(¾ - 1 cup whipping cream + 2 tablespoons sugar, if you'd like to make it yourself; however, I just used a bottle of Reddiwhip)
Instructions
If you don't have graham cracker crumbs, grind your graham crackers in a food processor until pulverized. (About 1 sleeve/10 crackers will be enough.) Mix with sugar and melted butter until crumbs are moistened. Spread in a normal, shallow 9-inch pie pan (mine was glass), using a spoon or back of a measuring cup. Press crumbs evenly around the bottom and sides. Bake at 350F for 10 minutes, then cool briefly while you make the filling.
While the crust bakes, make the filling. Whip the lime zest (if using) with the egg yolks with an electric mixer or the whisk attachment of your stand mixer for 3-5 minutes, until the yolks have lightened in color. Add sweetened condensed milk and beat for another 3 minutes, then add the lime juice and stir until combined. Scrape filling into warm prepared crust and place in the oven. Bake at 350F for 10 minutes, until filling is set. (The surface of the pie should be uniformly shiny (or not so shiny), and the center will not jiggle.)
Cool completely and chill. Top with whipped cream once completely cool, or whenever you would like to eat it. Your choice.
Recipe Notes
This recipe is adapted from both Smitten Kitchen and the Joy of Baking.