Key lime pie

Made on June 27 in Vero Beach, our first time baking together.

Key lime filling:

  • 9 teaspoons key lime zest

  • 4 egg yolks

  • 14 ounces sweetened condensed milk

  • 1/2 cup fresh key lime juice

Whisk lime zest and egg yolks together, adding in sweetened condensed milk after a few minutes, and then lime juice. Set aside at room temperature to thicken.


  • 2 cups crushed graham crackers

  • 1/3 cup brown sugar

  • 1/2 cup unsalted butter (1 stick melted)

  • Pinch of salt

Crush graham crackers in a mixing bowl, can leave some small chunks. Stir in brown sugar and melted butter, and add pinch of salt. While stirring, continue to crush graham cracker mix. Pour into a circular baking trey, flattening the base and pinching the sides to the walls of the trey. Bake for 10 minutes at 350 degrees, then let cool for at least 30 minutes.

Add key lime filling, bake for 30 minutes at 350, or until pie can be pie can be shaken with filling jiggling only slightly on top. Glass trey is helpful to keep watch on crust, which burns easily. Remove from oven and let cool for at least 1 hour in refrigerator.

Also made a peach cobbler with extra graham cracker crust for dairy-free alternative.

Comments from an audience biased toward sympathy included: "I've never had better key lime pie," and "this is the best dessert I have ever had"

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