I have a weak spot for key lime pie. Well, anything lime for that matter. Our personal favorite is key lime pie from California Pizza Kitchen. We found a pretty good recipe tonight!
Graham Cracker Crust:
Directions:
Key Lime Pie:
Directions:
Graham Cracker Crust:
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons butter, melted
Directions:
- Mix graham cracker crumbs, sugar, melted butter (or margarine) until well blended. Press mixture into an 8 or 9 inch pie plate. (I used a muffin tin and made personal sized key lime pies.)
- Bake at 375 degrees F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Key Lime Pie:
- 4 Extra Large Egg Yolks
- 2 Teaspoons grated lime peel (Lime zest)
- 1 can (14 oz) of sweetened condensed milk
- 6-7 regular limes or 12 key limes. (I used 7, which made the recipe a little more tart, which is the taste we really like. I would assume you could add less lime juice and it wouldn't be so tangy.)
Directions:
- With an electric mixer, beat all four egg yolks until they begin to thicken and turn to a light yellow.
- Stop mixing and add the condensed milk.
- Then at a low speed, add the lime juice slowly and gradually add the lime zest.
- Pour the mixture into the pic shell and bake at 350 degrees for 11 minutes.
- We liked the taste after it had been refrigerated for a while better, but that was just personal preference!