Key Lime Pie

Adapted via Emeril Lagasse
Serves: 8 to 10

♦ 1 1/2 cups graham cracker crumbs
♦ 1/2 cup granulated sugar
♦ 4 tbsp (1/2 stick) butter, melted
♦ 2 (14-ounce) cans condensed milk
♦ 1 cup key lime or regular lime juice (I used regular)
♦ 2 whole eggs
♦ Lime slices, for garnish

For the crust: Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, 10 to 15 minutes. Remove from the oven and allow to cool to room temperature before filling.

For the filling: Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours, and up to overnight. Serve with slices of lime and sweetened whipped cream, if desired.

Read more about this pie and my musical pairing by clicking HERE

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