Key Lime Pie
An American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk.
Contains common allergens
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Instructions
- 1
Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with the melted butter until it resembles wet sand.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes to set the crust, then let it cool slightly.
- 3
In a medium bowl, whisk the egg yolks and lime zest together for 2 minutes until pale and slightly thickened.
- 4
Whisk in the sweetened condensed milk until completely smooth. Then, gradually whisk in the Key lime juice—the mixture will naturally thicken as the acid reacts with the proteins.
- 5
Pour the filling into the baked graham cracker crust and smooth the top with a spatula.
- 6
Bake for 15 minutes just until the edges are set but the center still wiggles slightly. Cool to room temperature, then refrigerate for at least 2 hours (or overnight) to chill and set completely before serving.
Plan it in Listahan
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