Key Lime Pie

[ Prep Time: 20 Minutes | Start to Finish: 3 Hours 50 Minutes | 8 servings ]

  • Crust
  • 25 Graham Crackers, finely crushed (1½ cups)
  • ⅓ cup butter, melted
  • 3 tablespoons sugar
  • Filling
  • 4 egg yolks
  • 2 cans (14 oz each) sweetened condensed milk
  • ¾ cup bottled or fresh Key lime juice or regular lime juice
  • 1 to 2 drops green food color, if desired
  • 1½ cups sweetened whipped cream

  1. Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving. Press remaining mixture firmly and evenly against bottom and side of 9-inch glass pie plate.

  2. In medium bowl, beat egg yolks, condensed milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended. Pour into unbaked crust.

  3. Bake 14 to 16 minutes or until center is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 3 hours but no longer than 3 days. Spread with whipped cream; garnish with remaining crumb mixture. Store covered in refrigerator.

1 Serving: Calories 670; Total Fat 27g (Saturated Fat 17g; Trans Fat 1g); Cholesterol 160mg; Sodium 490mg; Total Carbohydrate 95g (Dietary Fiber 0g); Protein 10g Exchanges: ½ Starch, 5 Other Carbohydrate, 1 Low-Fat Milk, 4½ Fat Carbohydrate Choices: 6

If you have not made the gluten-free graham crackers, you can substitute purchased gluten-free graham crackers instead.