Thursday, March 12, 2009

Thursday Edibles – Key Lime Pie

I had never had a homemade key lime pie until one day last fall Husband decided to give it a try. It turned out so well – it was by far the best key lime pie I’ve ever had (and I am not just saying that because the cook is my husband)! Try it and see for yourself! He found the recipe here and added fresh strawberries. Click on this link if you are not sure what the difference between key limes and regular limes is – there is a nice visual towards the bottom of the page. If you aren’t able to find key limes in the grocery store, don’t worry – regular limes are OK too! You will need a zester.

By the time I remembered to take the picture, half the pie was consumed by yours truly - but I'm sure you will understand. :)

Key Lime Pie (serves at least 8)

1/2 cup fresh lime juice (3 to 4 regular limes or 12 key limes)
4 teaspoons grated lime zest
4 egg yolks
1 can sweetened condensed milk (14 ounces)
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 cup fresh strawberries (or as many as desired), sliced

Remove the lime zest from whole limes. Set zest aside. Cut the limes in half and squeeze out the juice being careful not to include any pits.

Process the graham crackers in a food processor or blender.

Melt the butter and have it at the ready. Whisk the egg yolks and lime zest together in a bowl until tinted light green (about 2 minutes). Beat in milk, then juice and set aside at room temperature till it thickens.

Preheat oven to 325 degrees. Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended.

Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken. Remove from oven and cool to room temperature. Refrigerate for at least three hours until well chilled.

Spread the sliced strawberries on top of the pie before serving.


  1. oh, now you have me craving key lime pie! i used to make it all the time when i lived in florida. if i wanted to use key lime juice but couldn't find key limes, i'd substitute this

    it made a great pie.

  2. That looks great.. I only had keylime one time and I dont remember liking it so have stayed away.. but looking at the photo and the recipe.. I am thinking I should love it.. I love everything in it.. I am going to have to give this a try :)

  3. Yum! Key Lime Pie is my favorite! Sounds good.

  4. Looks yummy! This might just be another one of your recipes for me to try!

  5. Looks great...did he also find a way to make it with not calories? Just a thought...then wouldn't feel so quilty eatting a piece :)