Classic Key Lime Pie #desserts #cakerecipe

This Classic Key Lime Pie includes a simple custom made graham saltine outside layer, a smooth and rich key lime pie filling, and natively constructed whipped cream on top. The ideal pastry for key lime sweethearts!

Last Tuesday we secured how to make a hand crafted graham saltine outside. Furthermore, today, I'm giving you motivation to experiment with that graham saltine covering with this simple natively constructed key lime pie formula!

On the off chance that you've at any point felt scared with regards to making pies, this key lime pie is an incredible beginning stage. Not exclusively is the natively constructed outside simple to make, however the filling is only three fixings (indeed, THREE!) and it just takes a couple of minutes to combine.

The filling is only a basic blend of key lime juice, improved consolidated milk, and egg yolks. On the off chance that you need to make this formula simple, I propose staying with packaged key lime juice. As much as I cherish utilizing crisp juice at whatever point I can, key limes are tiny to the point that it takes always to get some juice. I've utilized packaged juice for this pie a few times and it tastes similarly on a par with crisp juice. I truly love Nellie and Joe's Key Lime Juice, you can ordinarily discover it by the juices in most supermarkets.
Classic Key Lime Pie #desserts #cakerecipe
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  • For the graham cracker crust:
  • 1 and ½ cups (180 grams) graham cracker crumbs, 11-12 full sheets of graham crackers
  • ⅓ cup (65 grams) granulated sugar
  • 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled
  • For the key lime pie filling:
  • 1 cup (240 ml) key lime juice
  • 2 (14-ounce) cans sweetened condensed milk
  • 5 large egg yolks
  • Topping:
  • Whipped topping or homemade whipped cream


  1. To make the graham cracker crust:
  2. Preheat oven to 350°F.
  3. Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
  4. Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
  5. Bake at 350°F for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
  6. Keep oven temperature at 350°F.
  7. To make the key lime pie filling:
  8. Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
  9. Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
  10. Bake at 350°F for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
  11. Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!

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