Key lime pie is one of my husband’s favorite pies and definitely one of the dishes he requests the most. Good thing this recipe is super easy and makes the most delicious key lime pie! You can skip a step by purchasing a pre-made graham cracker crust! You could also use cool whip, but homemade whipped cream is so easy and delicious, why would you want to? I hope you enjoy this recipe! ~Janna
Graham cracker crust: Skip this step if you have store bought crust.
1 1/2 packages of graham crackers
3/4 cup of butter (melted)
2 Tbs granulated sugar
Put graham crackers in a food processor and blend until you have crumbs. If you don’t have a food processor you can place broken up graham crackers in a large zip top bag and crush with rolling pin. Put graham crackers in a 9′ shallow pie plate, add the sugar and butter, use a fork to incorporate. Press a thin layer of graham cracker onto sides of pie plate, then press remainder into middle. Fill with filling and bake.
Key Lime Pie:
One 8 or 9″ graham cracker crust (recipe above)
1 can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup key lime juice. You can use fresh limes, or Nellie & Joe’s Key West Lime Juice
Homemade Whipped cream (recipe to follow)
Pre-heat oven to 350 degrees F. Combine the ingredients and blend well in an electric mixer, about 2 or 3 minutes. Pour into graham cracker crust, bake at 350 degrees F for 15 minutes. Let pie cool for 15 minutes and then place in refrigerator until cool. Once cool, add whipped cream and serve!
3 Cups whipping cream
2 tsp vanilla
3/4 cup powdered sugar
Place whipping cream into a cold metal mixing bowl. I put mine in the freezer for a few minutes. Mix with whisk attachment on med/high for a few minutes until soft peaks form, add vanilla and powdered sugar and keep blending until stiff peaks form. Use generously to top key lime pie. Keep pie chilled until ready to serve.