Key Lime Pie

Name: Key Lime Pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2/3 cup graham cracker crumbs; 2 tablespoons sugar; 3 tablespoons butter, melted; FILLING:; 1/2 cup sugar; 2 tablespoons all-purpose flour; 1 tablespoon plus 1-1/2 teaspoons cornstarch; 1/8 teaspoon salt; 1 cup water; 1 drop green food coloring, optional; 2 large egg yolks, beaten; 2 tablespoons Key lime juice; 1 teaspoon butter; 1/2 teaspoon grated lime zest; Whipped cream, optional; Thinly sliced Key limes and additional grated lime zest, optional

We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 large egg yolks, beaten
2 tablespoons Key lime juice
1 teaspoon butter
1/2 teaspoon grated lime zest
Whipped cream, optional
Thinly sliced Key limes and additional grated lime zest, optional

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and food coloring if desired. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest.
Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

Nutrition Facts

1 piece: 321 calories, 13g fat (7g saturated fat), 132mg cholesterol, 259mg sodium, 49g carbohydrate (33g sugars, 1g fiber), 3g protein.

Originally published as Key Lime Pie in Cooking for 2 Summer 2006

Reviews

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Average Rating:

Richard

Jun 22, 2019

Key Lime Pie has ONE recipe and it is the same everywhere. NO, you CANNOT use "regular" (Persian) lime juice in place of Key Lime juice. I realize that Key Limes are not available everywhere, and I have no idea if bottled Key Lime Juice is any good. However, there is only ONE Key Lime Pie recipe and this ain't it. Here you go: 1/2 cup fresh Key Lime Juice 1/2-1 Tbsp. Key Lime Zest 1 can sweetened condensed milk 4-5 egg yolks (5 if they are small) Mix all together and pour into a homemade graham cracker crust. Bake 15 min if you want, or just refrigerate. THAT is Key Lime pie. Everything else might be fun and/or tasty, BUT, it ain't Key Lime Pie. Sorry.
Eastedie

Jun 22, 2019

Real Key Lime pie uses 4 egg yolks
dale.zimmerman

Jul 15, 2018

This was easy to make and tasted awesome
ssmjd

Jul 4, 2018

PLEASE learn how to spell Jimmy Buffett's name correctly. He is not a buffet as in a smorgasbord or piece of furniture.
bearable

Nov 20, 2012

I made it as is, then tasted it and it lacked that amazing lime lavor of other recipes. I upped the key lime juice to 3 tbsp. and it still lacked that lime flavor of other recipes. I am leary of adding too much juice so maybe when it's not going on the thanksgiving table I will play around with the recipe some more. I really liked that this recipe doesn't call for any milk product, as we are lactose intolerant.
neeseb

May 24, 2012

Very easy straightforward instructions, nice flavor but I did increase the juice and zest because we like very tart desserts.