I’m writing today’s post for two reasons. First, because my daughter and I just got home from a trip to the Palm Beaches and key lime pie reminds me of that fun. The second reason is that I often see people sharing recipes for no-bake or “easy” key lime pies and I think they might be giving the impression that baking a classic key lime pie is time-consuming or difficult. From my experience, the key lime pie is one of the easiest to make! So if you’re craving something sort of tangy and sweet before the end of summer – be sure to follow along because today I am going to share my best tips and recipe for making a classic key lime pie.
Please, Summer, Don’t Go
I’m sort of having a rough time accepting that summer is almost over. While I think that it will be great to get back to a schedule and actually start getting work done again, I will miss it. A lot.
This summer was pretty good to us. We were able to take several of the trips that we dreamed about. It was lovely to be able to make those memories with my kids and I am so thankful for them.
Although, as summer comes to an end, I still find myself hurrying to try and fit everything I wanted to do in at the last moment. One thing I’ve been meaning to do all summer long, but never found the time, was to bake a key lime pie.
Seems simple, but for some reason, I kept putting it off. Not because it’s hard to make – quite the contrary! All it takes to make a classic key lime pie is the time to mix three ingredients together, 15 minutes of bake time and a little time to chill.
Seriously, let me show you!
Classic Key Lime Pie
Before I get started with sharing my recipe, I would like to point out that I use two simple tricks to make things easier on myself. Yes – I am a semi-homemade baker. So what? 🙂
- I use pre-made graham cracker crusts. Saves so much time.
- Since this recipe calls for egg (and I always overcook things that include egg because I’m paranoid) I use pasteurized eggs. It just gives me peace of mind. I am able to buy pasteurized eggs at my local Kroger grocery.
Ok – let’s get started!
(1) pre-made graham cracker crust
(1) 14 oz. can of sweetened condensed milk
(3) egg yolks – just the yolks, not the whites
1/2 cup of key lime juice
lime slices to garnish
- Preheat oven to 350 degrees.
- In a large bowl, combine the sweetened condensed milk, egg yolks, and key lime juice with a whisk. The mixture should be smooth and slightly thickened.
- Pour the mixture into the pre-made graham cracker crust and bake for 15 minutes. The center of the pie should be firm when it is done (I give it a little jiggle to test for runny areas).
- Allow the pie to cool for 10-15 minutes before refrigerating.
- Once cool, place the pie in the refrigerator for at least 2-3 hours before serving.
- To serve: top with whipped cream and serve chilled.
This is seriously one of my favorite desserts because it is tart, sweet, and reminds me of summer. Specifically, summers in Florida!
Do you have a favorite pie? Are you ready for summer to end or sad? What trip did you take this summer that was most memorable? Tell me in the comments.