Easy Key Lime Pie
This recipe is a hybrid from the Better Homes and Gardens cookbook. The original recipe says to use a baked pastry crust and a meringue topping, but I have never had a key-lime pie with anything other than whipped cream and a graham cracker crust. For an easier pie, buy a pre-made graham cracker crust and top with prepared whipped cream or cool whip. You can also make homemade whipped cream by beating 1 cup whipping cream, 2 tablespoons of sugar, and 1/2 teaspoon vanilla with an electric mixer in a medium bowl until soft peaks form.
Total Steps
4
Ingredients
13
Tools Needed
7
Ingredients
- 1/3 cup butter
- 1/4 cup sugar
- 1 1/4 cups finely crushed graham crackers
- 3 egg yolks
- 1 can 14 ounce sweetened condensed milk
- 1/2 cup lime juice
- 3 tablespoons water
- green food coloring(optional)
- prepared whipped cream or cool whip(optional)
- 1 pre-made graham cracker crust(optional)
- 1 cup whipping cream(optional)
- 2 tablespoons sugar(optional)
- 1/2 teaspoon vanilla(optional)
Instructions
Step 1
Melt butter and stir in 1/4 cup sugar. Add crushed graham crackers and toss to mix well. Spread evenly into a 9-inch pie plate and press onto bottom and sides. Chill for 1 hour or until firm. Alternatively, you can bake the crust in a 375 degree F oven for 4-5 minutes, then cool completely before filling.
Step 2
In a medium bowl, beat egg yolks with a whisk or fork. Gradually whisk or stir in the sweetened condensed milk. Add lime juice, water, and a few drops of green food coloring if desired. The mixture will thicken as you stir.
Step 3
Optional: To make homemade whipped cream, beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer in a medium bowl until soft peaks form.
Step 4
Spoon the filling into the prepared crust. Bake in a 350 degree F oven for 25 minutes. Cool for 1 hour at room temperature, then chill in the refrigerator for 3-4 hours until firm. Top with whipped cream (homemade or store-bought) and serve.