Key Lime pie is a family favourite, and is deliciously refreshing in the summer.
You can either hand squeeze the key lime juice, or use a juicer (which my Mom does for me – it’s a deal – she juices, I make pies!).
- 1 1/4 cups of graham-cracker crumbs
- 4 tablespoons of unsalted butter or margarine, melted
- 3 tablespoons of granulated sugar
- pinch of kosher salt
- 300ml can of low fat sweetened condensed milk
- 4 large egg yolks (freeze whites for other use)
- 1/2 cup of key lime juice (they sell key limes in bags next to the limes/lemons at the grocery store – they are smaller that regular limes)
- 1 tablespoon of key lime zest (approx)
- light whipped cream for topping, optional
- Raspberry to top, optional
- Pre-heat oven to 375 degrees
- Combine graham crumbs, unsalted butter/margarine, sugar and salt and press into an 8 inch tart pan with a removable bottom (first photo below).
- Bake for 10-12 minutes until lightly browned, then let cool completely.
- In a large bowl mix condensed milk, egg yolks, key lime juice and zest until smooth. Pour into the cooled crust (second photo below).
- Heat oven to 325 degrees and bake pie for 15-17 minutes until the centre is set.
- Remove pie from oven and let cool, then move to fridge to chill (slice of baked and chilled pie shown below).
- Serve with whipped cream and a raspberry if desired (as pictured above).