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
Key Lime Pie
Key Lime Pie
Prep Time
20 min
Cook Time
10 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, room temperature, beaten
- 2 tablespoons Key lime juice
- 1 teaspoon butter
- 1/2 teaspoon grated lime zest
- Optional: Whipped cream, thinly sliced Key limes and additional grated lime zest
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, if desired, food coloring. 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. If desired, garnish with whipped cream, lime slices and zest. 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.
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