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Key Lime Pie (Finalist)

Submitted by Joyce Dillon, Clay Electric Co-operative
Servings 8
Calories 1769kcal

Ingredients

Crust:

  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tablespoons butter melted

Filling:

  • 3/4 cup key lime juice Nelli & Joe’s Famous Key West Lime Juice recommended
  • 2 14- ounce cans sweetened condensed milk
  • 1/2 cup sour cream
  • 2 egg yolks
  • Zest from 1 lime

Whipped topping:

  • 8 ounces heavy cream very cold
  • 1 tablespoon vanilla extract
  • 1/4 cup powdered sugar

Instructions

  • Preheat oven to 350 F.
  • For the crust, pulse graham crackers in a food processor until they become crumbs. Add in sugar and butter and pulse until combined. Press crumbs into a 9-inch pie pan, across the bottom and up the sides.
  • Bake for 6-8 minutes or until golden brown. Allow the crust to cool completely.
  • Combine all filling ingredients in a mixing bowl and beat on medium-high for 2 minutes. Pour filling into prepared pie crust.
  • Bake for 15-20 minutes in a 350 F oven or until filling only wiggles a bit in the center when shaken gently. Don’t allow the pie to brown. Cool on the counter for 30 minutes, then place in the refrigerator for at least 3 hours.
  • Once chilled, whip cream on high until stiff peaks begin to form. Add in vanilla and powdered sugar and whip until stiff peaks form. Put whipped cream on top of the pie an hour before serving. Sprinkle a little fresh lime zest over top. Keep the pie chilled until ready to serve.

Notes

Nutrition information: 1,769 calories; 84.4g fat; 668mg sodium; 217.8g carbohydrates; 35.2g protein.