Key Lime Pie

I've had my fair share of Key lime pie and some of them I have loved and others I could have done without. This one falls in the category of love. I love, love, love this pie. It has the perfect amount of tartness without making you pucker (who can enjoy a pie that makes you wince from the tartness with each bite?). This is the kind of pie that makes you say oh my when you take the first bite.


I bought a bag of limes thinking it would yield the 1 1/4 cups of lime juice, but I only got 1/2 cup. After tasting the lime juice, I realized it was strong enough I could add water to get the 1 1/4 cup of liquid I needed, I was right. After added the water, the lime juice was still tart. For me the diluted juice was the perfect flavor, but if you love a tart key lime, then add the full amount.


Key Lime Pie
Adapted from Cottage Living 2/2006

1 1/4 cups graham cracker crumbs

2 tablespoon granulated sugar

4 tablespoon butter, melted

2 (14-ounce) cans sweetened condensed milk

1 1/4 Key lime juice (fresh, not from a bottle)

2 large eggs, lightly beaten

sweetened whipped cream



Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie pan. Bake for 15 minutes or until lightly browned. Remove and let stand for 15 minutes.

Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust and bake at 325 degrees for 18-20 minutes or until set. Chill for 4 hours.

To finish pie, spread sweetened whipped cream over top and serve.