key lime pie

KeyLimePie

This Hungry Texan celebrated the Fourth of July in the Houston homeland with the Lovett clan. We feasted on a red, white, and boil of tasty crustaceans and satiated our sweet teeth post-Fireworks with this sweet and tangy key lime pie.

When life gives you limes, make key lime pie!


KeyLimeCrust Ingredients

Key lime crust:
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
6 tbl melted butter
2 tbl lime zest

KeyLime Filling

Key lime filling:
4 egg yolks
3 tbl lime zest (from 4 key limes)
1/2 cup lime juice
1 can sweetened condensed milk

This is a one bowl, one whisk pie that requires minimal baking. For your crust, combine graham cracker crumbs, brown sugar, zest and melted butter in a large bowl until it sticks together like wet sand.

MixingCrust

Spray the bottom of a 9-inch pie plate with your preferred baking spray and pack your crust into the pie plate until it’s densely and compactly situated. Bake at 350 degrees for about 10-minutes or until it’s looking golden and the smells start wafting.

Crust_prebake

For your filling, whisk together 4 egg yolks for about two minutes. Add your lime zest and continue whisking until your mixture is a pale green.

Eggs + Lime

Whisk in your lime juice and condensed milk until your filling starts to thicken. Let rest for at least 20-minutes at room temperature, giving the filling adequate time to firm up. Pour filling into the cooled pie crust and return it to your 350 degree oven for 15-20 minutes or until the center of your pie is firm.

Full_Pie

Let your pie rest until it reaches room temperature and then place in the fridge to chill (can be made up to a day in advance).

Slice & serve chilled with a dollop of whipped cream and a slice of lime!

xoxo,

Julia

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