My mom made this ALLLLLL summer long, and I remember as a kid knowing that summer was ON, the minute this pie came out of the freezer.
She didn't always use key limes, but regular limes worked just as well. Regular limes tend not to be as sweet which is great if you want a more tart pie. But if you want it sweeter, add more sugar, about 1 tablespoon at a time.
Taste the filling before you pour it in the crust to be sure it tastes the way YOU like.
Photo: Adobe Stock
Ingredients
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- For the filling:
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Instructions
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl.
Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.
With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm.
Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
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