Key Lime Pie

Ready in 243 minutes

Prep 30 minutes

Cook 33 minutes

SERVINGS

METRIC

IMPERIAL

125 ml 1/2 cup butter, melted
15 ml 1 tbsp butter, at room temperature
300 ml 1 1/2 cups graham cracker crumbs
30 ml 2 tbsp granulated sugar
4 4 egg yolks
2 2 cans (300 mL each) sweetened condensed milk
175 ml 3/4 cup fresh key lime juice
125 ml 1/2 cup 35% whipping cream
3 ml 1/2 tsp vanilla extract
key lime slices and zest for garnish

Silky-smooth yet tart filling meets sweet graham crust to make your taste buds shout out for more. The perfect dessert for any occasion.

Instructions

Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) pie plate with 1 tbsp (15 mL) butter; line bottom of pan with piece of parchment paper.

In a medium bowl, combine graham cracker crumbs and sugar; stir in butter. Using back of spoon, press graham mixture firmly onto bottom and sides of prepared pie plate. Bake for 8 minutes until lightly brown.

In a large bowl, whisk together egg yolks, condensed milk and lime juice until thick. Pour into prepared crust and smooth top with back of spoon. Bake until center is set but does not quiver when pan is nudged, 20 to 25 minutes. Place on rack to cool completely. Refrigerate to chill 3 hours.

In a medium bowl, with electric mixer, beat whipping cream and vanilla until stiff peaks form. Garnish chilled pie with whipped cream, sliced limes and lime zest.

Tip

Try using ginger cookie crumb instead of graham cracker crumb for a more spicy twist on the classic crumb.

Nutritional Facts

Amount Per Serving

590 Calories
Fat

31 g
Sodium

360 mg
Carbohydrates

71 g
Fibre

1 g
Sugars

59 g
Protein

11 g
Excellent source of vitamin A, riboflavin, vitamin B12, pantothenate, choline and selenium. Good source of niacin and calcium.