Key lime pie is one of those desserts that just signifies summer. With a focus on fresh citrusy lime juice, the pie gets its balance from sweetened condensed milk, sugar, and of course, its graham cracker crust. And actress Amy Locane has a key lime pie recipe that is pretty spectacular, if she does say so herself.
“I make a great key lime pie,” says Locane. Adapted from The Reluctant Gourmet, this key lime pie recipe also has grated lime zest for extra, well, zest. Locane believes that her love for cooking was inspired by her pregnancies. “When you’re pregnant, it’s a great time to learn to cook,” she says. “You can eat whatever you’re making, and I’m just getting better and better.”
So serve up a slice (or two) of this key lime pie, which will have guests shedding tears — of happiness.
Key Lime Pie
Ingredients
- 1/2 cup fresh lime juice (3-4 limes)
- 4 egg yolks
- 1 - 14 ounce can sweetened condensed milk
- 11 graham crackers
- 3 tbsp. granulated sugar
- 5 tbsp. unsalted butter, melted
Instructions
- Whisk the egg yolks and lime zest together in a bowl until tinted light green, about 2 minutes.
- Beat in milk, then juice and set aside at room temperature till it thickens.
- Preheat oven to 325 degrees.
- Mix graham cracker crumbs and sugar in another bowl.
- Add butter and stir with a fork until well blended.
- Pour mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan.
- Bake on the center rack for about 15 minutes until the crust is lightly brown.
- Remove and let cool to room temperature.
- Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets.
- Remove from oven and cool to room temperature.
- Refrigerate for at least three hours until well-chilled and serve.