My Key Lime Pie

I like a lot of filling in my pies, and this one has it. My Key Lime Pie is a little different from the traditional because it’s in a vanilla wafer crumb crust. One doesn’t have to seek out real Key limes; regular grocery store Persian limes taste just fine and are faster to work with because of their larger size.

For the crust:
4 oz butter, 1 stick
1/4 cup sugar
1 1/2 cups vanilla wafer crumbs (about 48 cookies)
For the filling:
6 extra large egg yolks
3 tsp lime zest
2 14 ounce cans sweetened condensed milk
1 cup fresh lime juice

1. Preheat the oven to 325°. Have the filling ingredients ready to prepare while the crust is in the oven.
2. For the crust:
3. In a 10″ deep dish pie plate, microwave the butter for 45 seconds, or until nearly melted. Stir in the sugar until evenly combined then add the crumbs. Press the crumbs firmly into the bottom and up the sides of the pie plate.
4. Bake the crust for 15 minutes to set. Remove from the oven to cool just slightly.
5. For the filling:
6. In a large bowl, combine the egg yolks and lime zest and allow to stand while you juice the limes. This will give the filling a little color.
7. Stir the sweetened condensed milk into the yolk mixture, then gradually blend in the juice.
8. Pour the filling mixture into the prepared crust and return to the oven.
9. Bake an additional 20 to 25 minutes or until set.
10. Cool completely before cutting.

Servings: 8


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