This one uses a Graham Cracker Crust and is basically a refrigerator pie.

This is from the old blog archives.  It is a great summer pie and if you can find Key Limes at other times of the year where you are then, by all means, enjoy this pie anytime!

These limes are available in the summer here… so I usually make it around June or July.

It is super simple to make once all those limes are squeezed.  It has basic ingredients of lime juice, sweetened condensed milk and egg yolks

Baked for about 15 minutes until set and then cool thoroughly

I top it with whipping cream with powdered sugar added to sweeten.  You can garnish it with some grated lime peel or a slice of lime twisted in the middle.

This is from my American Regional Cuisine cookbook from my culinary school days.

Crust:

1 cup plus 1 tablespoon (5ounces) graham cracker crumbs

1/4 cup granulated sugar

1/4 cup melted butter

Filling

2 cups sweetened condensed milk

6 egg yolks

3/4 cup key lime juice

1 tablespoon Key lime zest

For topping:

1 cup heavy cream

1/2 cup confectioners’ sugar, sifted

Instructions:

Preheat oven to 350 degree F.

Combine graham cracker crumbs and sugar.

Add melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.

Whisk the condensed milk with the egg yolk and blend in the lime juice and zest.

Pour the mixture into the pan with the pie crust.

Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for about an hour. Be careful not to overbake the pie.

Prepare the topping by whipping the cream and the sugar together, be careful not to overmix the cream.

Garnish the pie with the whipping cream.