Monday, August 07, 2006


After seeing multiple recipes for Key Lime Pie on Food Network this past weekend and then finding a bag of Key Limes on sale at the market, Craig and I decided it was fate and we needed to make one.

We picked a recipe from Ina Garten (The Barefoot Contessa) - her recipes have never steered me wrong in the past. This recipe was fairly easy. First you pre-bake a graham cracker crust and then fill it with a key lime custard and freeze. She garnished it with whipped cream, but we decided to skip that this time.

Here is our crust ready to be baked.

The recipe calls for 3/4 Cup lime juice. Using tiny key limes it took about 20 of them to get the required amount of juice and zest. Here are some of the remnants

Finished Pie...

Click Here for Printable Recipe

No Bake Key Lime Pie
Copyright, 2002 Barefoot Contessa Family Style


For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes or 20 key limes)

- Preheat the oven to 350 degrees F.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.
- For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.


mom said...

Wow, another winner!!! And our dessert was a 15 calorie icepop....who said life is fair?

AR said...

You didn't have to cook the eggs??

AR said...

You didn't have to cook the eggs?

Jenn S. said...

No you didn't - the recipe came with a big warning/disclaimer regarding the raw egg. It made the filling sort of like a custard.

legal alien said...

I like your blog and it has great recipes , keep the good work

*jcg said...

that looks awesome.

i tried to make a key lime pie with a merengue at christmas... it was a soupy disaster. this looks *much* better.

Jenn S. said...

Thanks. Except for the zesting and juicing of the 20 key limes, it was super easy.