- 2 cups graham cracker crumbs OR ginger snap crumbs (I did this and it was delish!!)- you can make these by putting either graham crackers or the ginger snaps in the food processor
- ½ cup + 1 tbsp unsalted butter
- 4 egg yolks
- 1 14oz can of sweetened condensed milk
- ½ cup + 2 tbsp key lime juice – you must use Key lime juice, I used “Mrs Biddle’s Key West Key Lime Juice (or, the juice of about 18 key limes. I would go with bottled, juicing key limes is a LOT of work!!)
- 1 tbsp lime zest
Preheat oven to 375. Next, melt your butter and then combine it with the graham crucker crumbs in a bowl and mix it to ensure the mixture is uniformly mixed and moistened.
Next, pat the crumbs into a pie plate to form a pretty crust.
Bake the crust in the oven for 12 minutes, or until the edges start to brown.
Remove the crust from the oven and let it cool. Turn the oven down to 325 degrees.
Separate the yolks into a mixing bowl. Beat the eggs for about 30 seconds with an emulsion or stick blender until they are a little fluffy. Now, add the sweetened condensed milk. Add half of the lime juice and mix everything together for 30 seconds. Next, add the remaining lime juice while mixing and blend until everything is mixed well, about a minute. Add the lime zest at the end and give it a quick mix or stir with a fork.
Pour the filling into the crust and bake it at 325 for 15-17 minutes, or until it appears to be set. (it doesn’t need to baked that long, you are essentially just cooking the eggs).
Chill in the refrigerator as long as you can stand not to eat it! It’s great on it’s own, but if you must a little whipped cream is a nice addition too.
Experience Key Lime Pie Bliss!