Mike's Key Lime Pie

Name: Mike's Key Lime Pie
Yield: 1 (8-inch) pie
Ingredients: 1½ cups (12 sheets) graham crackers, pulverized; 1/4 cup brown sugar; 1/2 tsp salt (only if butter unsalted); 6 Tbsp butter, melted; 1 tsp cinnamon (optional); 1 (14 oz) can sweetened condensed milk (make sure not outdated); 3 egg yolks; 1/2 cup bottled Key Lime juice, not outdated; Zest of 1 lime (for color)

9 ingredients•14 steps•1 (8-inch) pie

Ingredients

Crust

1½ cups (12 sheets) graham crackers, pulverized
1/4 cup brown sugar
1/2 tsp salt (only if butter unsalted)
6 Tbsp butter, melted
1 tsp cinnamon (optional)

Filling

1 (14 oz) can sweetened condensed milk (make sure not outdated)
3 egg yolks
1/2 cup bottled Key Lime juice, not outdated
Zest of 1 lime (for color)

Instructions

Graham Cracker Crust

1
Preheat oven to 375°F.
2
Mix graham cracker crumbs, sugar, and salt to combine well.
3
Drizzle melted butter into mix, flipping and mixing with fork until well mixed.
4
Using a small glass prep bowl, press the crumb mixture into an 8-inch glass or pie plate.
5
Bake for 8 minutes.
6
Cool on a wire rack for at least 30 minutes.

Filling

1
Preheat oven to 350°F.
2
Mix zest with yolks and beat about 2 minutes.
3
Slowly combine condensed milk to egg yolks, blending and beating until smooth.
4
Slowly add lime juice while mixing. Blend and beat until smooth.
5
Pour filling into prepared pie crust and bake at 350°F for approximately 17 minutes.
6
Let stand at room temperature for at least 10 minutes.
7
Refrigerate several hours until thoroughly cooled; overnight is even better if you have time.
8
May be garnished with whipped cream, lime slices, sprinkled lime zest, colored sugar, etc. Another good option is to pipe with whipped cream and sprinkle toasted graham cracker crumbs on top of the whipped cream.

💡 Cook's Notes

**Important:** Always use fresh (not outdated) canned and bottled items. **Meringue topping idea:** Use the three egg whites to make a baked meringue topping for pie. **Whipped cream topping:** Combine 2 cups heavy cream, 1 tsp vanilla, and 1/4 cup superfine or powdered sugar. In stand mixer with whisk on low, beat cream and vanilla, then add sugar while beating, gradually increasing speed until thickened (about 2 minutes). To stabilize, soak 1 packet gelatin in 1/4 cup water for 5 minutes, then microwave 1 minute. Let come to room temperature and then drizzle it into whipped cream at end stage of mixing.

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