Key Lime Pie
Key Lime Pie
Key Lime Pie

Key Lime Pie

Posted by lukemundy on Dec 02, 2010

We lifted this recipe from Sunset magazine and baked it to have something different on our Thanksgiving table.  The tart lime flavor offset the usual list of savory spices found in Thanksgiving desserts, making it a welcome surprise for our guests.


2 1/2 cups graham cracker crumbs
2/3 cup butter, melted
1/2 cup plus 3 Tbsp sugar
2 egg yolks plus 4 eggs
Zest of 4 key limes (aka Mexican limes)
2 cans sweetened condensed milk
1 1/3 cups lime juice (fresh or bottled)
1 1/2 cups sour cream



 Preheat oven to 350.

Mix graham cracker crumbs, butter, and 1/2 cup sugar.  Press into the bottom and sides of two pie dishes to make crusts.  Bake about 5 minutes until golden and then set aside to cool.

Beat yolks, zest, and milk in a bowl on high until thick, about 5 minutes.  Beat in whole eggs and lime juice until well blended.  Divide the mixture between the two crusts

Bake about 20-25 minutes until the pies start to firm up.  You can test firmness by gently shaking them.  Cover and chill in the refrigerator for at least 1 1/2 hours.

Beat sour cream and remaining 2 Tbsp sugar on high speed until thick, 3-5 minutes.  Spread over the pies and garnish with additional zest.

Eat as much as possible.

1 Comment


just a test image

jamescollier  |  Thu, 2010-12-02 23:22

Oh, I LOVE key lime pie. I haven't had it in years!