Key Lime Pie


Yay for key lime pie!  The recipe is both simple and reliable, the best kind there is.  To make gluten-free graham crackers for the crust, you can use this recipe.  It’s definitely worth the time!

Original pie recipe

Key Lime Pie
Adapted from the Food Network

1 1/2 cups graham cracker crumbs
a little less than 1/4 cup sugar
5 tablespoons butter, melted
1 (14-oz) can sweetened condensed milk
1/2 cup key lime juice (such as Nellie and Joe’s Famous Key West Lime Juice)
1 egg

  1. Preheat oven to 375ºF.
  2. Crush graham crackers.  I usually place them in a big Ziploc bag and crush them with a rolling pin.
  3. With your hands, mix together the graham cracker crumbs, sugar, and butter in a bowl.
  4. Press mixture firmly into a 9-inch pie pan.
  5. Bake 8 minutes.
  6. Let pie shell cool to room temperature (a little warmer is okay).
  7. Decrease oven temperature to 325ºF.
  8. In a clean bowl, whisk together condensed milk, key lime juice, and egg.
  9. Pour filling into pie shell and bake for 25 minutes.
  10. Let pie cool on the counter until you can touch the pan, then chill it in the fridge for 2 hours.  (You can eat it sooner too if you’re impatient, but it tastes best cold.)

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