Key Lime Pie Recipe (Page 2 ) | August 8, 2025
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Instructions
Crafting the Crust:
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In a medium-sized bowl, whisk together the melted butter and sugar. Fold in the graham cracker crumbs.
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Transfer this mix to a 9-inch pie dish, pressing down on both the base and sides to create an even crust. Tip: A flat base of a measuring cup can be effective in pressing the crumbs firmly.
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Let it chill for about an hour till it’s firm. Alternatively, bake it at 375°F for 5 minutes. Let it cool before adding the filling.
Whipping up the Filling:
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Start by preheating your oven to 350°F.
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Zest the key limes until you gather about 2 teaspoons. Post that, juice them. Collect this fresh juice into a 1/2 cup. If it doesn’t fill up, you can use the Nellie & Joe’s Key West Lime Juice to top it up.
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In a separate bowl, whisk the egg yolks until they’re thick and have a pale yellow hue. Ideally, use a stand mixer or an electric hand mixer. While still mixing, pour in the sweetened condensed milk steadily.
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As you keep mixing, slowly introduce the key lime juice and zest until just blended.
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Now, pour this concoction over your prepared crust and bake for 15 minutes. Post baking, let it cool.
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Serve chilled. Garnish with whipped topping or a tiny lime wedge for an added flair. Always refrigerate until you’re ready to dig in!
Notes
In case you’re out of key limes or their juice, fret not! A simple substitute is using 1 regular lime for every 6 key limes mentioned in the recipe.
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