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
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.