Key Lime Pie with Pecan and Graham Cracker Crust

Have you ever made authentic key lime pie? You know, with juice from actual key limes? Those suckers are the size of gum balls. I have done it, and in my opinion, it’s just not worth the hand cramps. However, it is absolutely worth it to juice fresh limes for an incredibly fresh tasting key lime pie even if it makes it just a lime pie (for accuracy’s sake).

As with most of my recipes, I take bits and pieces from other techniques and come up with what I consider to be a top notch recipe. Also worth noting, I would never share something with you that I would not make again, that I didn’t love, or that I thought wasn’t worth your time. This means I definitely do not share everything I make with you!

This pie? I have made it 4 times since last year. It’s a winner. And the crust? Oh, well you’ll never go back to store bought pie crust again.

Filling:

1/2 cup freshly squeezed lime juice (from approx. 8 limes)

1 14 oz can Sweetened Condensed Milk

2 egg yolks (just the yolks)

1 tbsp. lime zest

Crust:

3/4 cup graham cracker crumbs (about 16 graham crackers)

6 tbsp. salted butter (melted)

1/4 cup pecans

Scant 1/4 cup sugar

Directions:

Preheat oven to 350. Pulse graham crackers, pecans and sugar in a food processor until smooth. Add melted butter until combined. You can always add more butter if your mixture looks dry. Press into a pie dish. Bake for 10 minutes and let cool COMPLETELY before going to the next step. You could do this a day ahead.

Now here comes the fun part.

TLO TIP: Roll your limes on the counter first before cutting them in half. This helps release some of the juice so they’re easier to squeeze.

I really like the addition of lime zest. It’s completely optional but I recommend it for a little extra tang!

If you ever find yourself in a position where you need to gain a few pounds in a hurry–grab a can of this stuff. I could swim in it.

Whisk sweetened condensed milk, 2 egg yolks, lime juice and zest until smooth. Pour over COOLED (it can’t be hot because you will run the risk of cooking your egg yolks…just don’t do it).