Walker asked to make a key lime pie, so I got him the supplies and let him at it. It turned out well and was very delicious.
He got hooked on the flavor on a trip to Florida a few years ago. It’s hard not to indulge in a pie or 2 at Publix if you are out in the Keys.
An easy recipe, it pulls together quickly and just needs time to chill before serving.
Walker’s Key Lime Pie
Ingredients:
- 10″ graham cracker pie crust
- 2 14-ounce cans sweetened condensed milk*
- 1 cup fresh-squeezed key lime juice*
- 4 large egg yolks
- 1 tsp freshly zested lime zest + a bit for topping
Directions:
Preheat oven to 350°.
Place a graham cracker crust on a rimmed baking sheet.
In a large mixing bowl, whisk the milk, juice, and egg yolks till thickened. Whisk in the lime zest.
Scrape into the pie crust. Sorinkle a tiny bit more zest on top.
Bake for 20 to 25 minutes, till the center is slightly jiggly, but overall looks set.
Let cool on a rack for about an hour, then chill in the refrigerator for 2 to 3 hours before slicing and serving.
Notes:
2 cans of sweetened condensed milk are a LOT of sugar. There is no way around that truth. Knowing he wanted to make the dessert, he agreed to use the Splenda version. While I try not to use many artificial sweeteners, I kind of felt we needed to for this pie. Thankfully, I can get it on Amazon overnight. It gives a pie that isn’t intensely sweet, and I liked that.
A regular can of sweetened condensed milk is 22 grams of sugar per 2 Tablespoons. The Splenda one is 5 grams per serving. That said, it contains fiber and an Allulose sweetener. So that is up to you, of course!
Limes are small. Key limes are even smaller. They take quite a few to get all the juice. You can buy bottled key lime juice, or, well, you can always use half lime and half lemon – and yes, regular limes are fine to use. Almost no one is going to tell the difference, and honestly, the lemon can be less acidic, giving the pie a nice taste. But DO put zest in, no matter which way you go!
This recipe makes a lot of batter. 9″ pie crusts are the standard size, but in many grocery stores you can now find a 10″ graham crust, look up high on the shelves. That is the one you want. If you can only find a 9″, you may have leftover filling….which you can bake alongside in a custard cup(s). Just oil or butter those dishes before filling.
~Sarah