Today is the first day that it FEELS like spring. It’s warm out, the sun is shinning and it makes me excited about upcoming days at the pool. I don’t think I’ve ever been so ready to say goodbye to winter!
In the spirit of the warmer weather, I gave into my urge to make my absolute favorite dessert: Key Lime Pie.
Yes, it is hard for me to choose a favorite dessert (as I have a ridiculous sweet tooth) but a fresh Key Lime Pie is hands down the sweet treat that makes me swoon. It is cool and sour, sweet and tangy. It is perfect after a meal and an amazing summertime splurge.
The Mucky Duck on Captiva Island has a killer one if you’re ever down there and the Key West Key Lime Co. in Key West, Florida has an amazing chocolate dipped frozen key lime pie on a stick that I am dying to try to recreate. Forget about all that though … making a Key Lime Pie at home is a no-brainer.
The secret to my pie is in the crust …
I really like to put crushed white macadamia nuts (and/or toasted coconut) into my graham cracker crust. It makes all the difference and really compliments the tart/sour flavors of the filling. Do not buy a pre-made graham cracker crust. Make it yourself. It’s not a big deal and it makes ALL the difference.
Another secret of mine if adding lime zest to the filling. It adds another boost of fresh flavor you can’t really get from bottled key lime juice.
Katie’s Key Lime Pie
Graham Cracker Crust:
1 1/2 cups graham crackers, finely ground (I grind them in a food processor)
2 Tbls. sugar
1 tsp. salt
6 Tbls. butter, melted
1/2 cup white macadamia nuts (toasted and chopped fine), optional
1/2 cup sweetened coconut (toasted), optional
In a large bowl, mix all ingredients together. Pat into bottom of a 9-inch pie pan. Bake at 375 until golden brown for approx. 6 minutes. Remove from oven and allow to cool completely before adding filling.
2 (14 oz.) cans of sweetened condensed milk
6 egg yolks
1 cup Key Lime Juice (I use Nellie & Joe’s Key West Key Lime Juice)
zest from one lime
Combine sweetened condensed milk, egg yolks and lime juice. Blend until smooth. Add lime zest and stir until just combined. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to cool completely on metal wrack before refrigerating. Refrigerate for at least 1 hour before serving. Garnish with fresh whipped cream, or meringue, and lime slices.
Love love love everything about it … and I know you will too!
You might also like:
Stay-cation at Leiper’s Fork’s Dreamy Storybook Cottage (where I made this pie and we enjoyed it out by the bonfire)
The Ultimate Skinny Margarita
Guacamole: The Incredible Avocado