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Ingredients

  • 2 cups graham crackers crumbs
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/16 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 4 large egg yolks, room temperature
  • Finely grated rind of 1 lime
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup freshly squeezed lime juice
  • Whipped cream (optional)

Instructions

  1. Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. (Crust will be thick.) Refrigerate 15 minutes.
  2. Preheat oven to 350F.
  3. Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 minutes. (The eggs should be pale yellow and fluffy.) Gradually add condensed milk and beat 7 minutes, or until fluffy. Reduce speed to low and slowly add lime juice, beating about 2 minutes. Pour filling into chilled pie shell.
  4. Bake about 12 minutes, until filling is set. Transfer to a wire rack to cool completely. Refrigerate 3 hours before serving. Top with whipped cream, if using, before serving.
Recipe courtesy of the Beach Walk Cafe in Destin, Fla.

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The recipe was originally published as Key Lime Pie from the Beachwalk Cafe on Relish.com

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