Dad. At Home.

Key Line Pie (Non-Vegan) Need to try

Ben Hartung

Key Line Pie (Non-Vegan) Need to try

Print Recipe
Servings: 1 9-inch pie
Course: Dessert
Ingredients Method

Ingredients
  

Graham Cracker Crust
  • 2 cups finely ground graham cracker
  • 2 tablespoon white sugar
  • 1/2 teaspoon salt
  • 6 tablespoon unsalted butter, melted
Key Lime Pie Filling
  • 1½ cups sweetened condensed milk
  • 1½ tablespoon lime zest
  • 1/2 cup lime juice
  • 4 large egg yolks
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
Topiing: Swiss Meringue Using Egg whites
  • Topping:

Method
 

  1. Preheat oven to 350°F. Lightly coat a 9-inch ceramic pie plate with oil or butter.
Graham Cracker Crust
  1. In a medium bowl, whisk together graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until well combined. (Crust should hold together when pressed). Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan.
  2. Bake until crust is fragrant and set, about 15 minutes. Let cool completely on a wire rack. Leave oven on.
Key Lime Pie Filling
  1. In a large bowl, whisk together condensed milk, lime zest and juice, egg yolks, vanilla, and salt until well combined. Spread into prepared crust.
  2. Bake until crust is golden brown, edges are set, and center jiggles slightly when plate is gently shaken, about 30 minutes. Let cool completely on a wire rack. Refrigerate until cold and set, at least 4 hours, or overnight. (Loosely cover pie once cold if refrigerating overnight.)
  3. Top with a swiss meringue and serve!