This is Ed’s mom Marie’s recipe for Key Lime Pie. I love this pie, and she always makes it for my birthday instead of cake. Marie makes it with a regular pie crust, but I wanted to try it with a graham cracker crust this time. It’s a yellowish color, thanks to the egg yolks, and we prefer not to add food coloring to it. Top the pie with the sweetened whipped cream right before you slice and serve.
Graham Cracker Crust
- 12 crushed graham crackers, about 1 1/2 cups
- 1/4 cup sugar
- 1/3 cup melted butter
- sprinkle cinnamon
Mix all the ingredients in a bowl. Press into a pie pan and bake at 350°F for 8-10 minutes. Cool completely.
Key Lime Filling
- 4 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup key lime juice (or regular lime juice)
- 1 Tbsp lime zest
Whisk together egg yolks and condensed milk until well blended. Add lime juice and zest and whisk to combine. Pour into cooled pie crust and bake at 350°F for 15 minutes. Cool completely and chill.
- 1 cup heavy whipping cream
- 3 Tbsp confectioner’s sugar
- 1 tsp vanilla extract
Whip all ingredients together right before serving. Top pie with whipped cream and serve.