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Key Lime Pie / Lime Pie

I've only ever made a real key lime pie once and let me tell you, squeezing all those teeny, tiny key limes is akin to peeling chickpeas - a lot of work and maybe, not really, worth the effort. Lime pie, however, I've made plenty of times. Skip the key limes and go straight for the limes, less squeezing, same delicious flavour. I've heard of some people suggesting mixing a bit of lemon juice with your lime juice to mimic key lime, so if you want to do that, I say, go for it. My key lime pie recipe is nice and tart which is the perfect balance to the sweetened condensed milk filling. Feel free to use any cookies in place of graham crackers, I often use ginger snaps. A very refreshing summer dessert!






1 1/2 cups graham cracker crumbs, (about 12 long crackers)

1/4 cup unsalted butter, melted and cooled slightly

2 tbsp granulated sugar

1/4 tsp salt


1 (300 mL) can sweetened condensed milk

2 tsp lime zest

3/4 cup lime juice

4 large egg yolks

1/4 tsp salt


1 cup 35% whipping cream

2 tbsp granulated sugar


1. Preheat oven to 350F. Mix together graham cracker crumbs, melted butter, sugar and salt. Press crust mixture into a 9-inch pie plate. Use a cup measure to help press the mixture into the base and up the sides. Bake in preheated oven for 12 minutes, until set and golden. If the mixture puffs up a bit, simply press it back down with the same measuring cup. Let cool.

2. Turn oven down to 325F. In a large bowl whisk together sweetened condensed milk, lime zest, lime juice, egg yolks ands salt. Pour filling into cooled crust. Bake for 17-20 minutes, until filling still has some jiggle to it, but is set around the edges. Let pie cool for 3 hours. Place in fridge to set faster.

3. When filling has set and cooled whip cream. Place whipping cream in a large bowl with sugar. Beat using a hand mixer until stiff. Dollop over filling. Sprinkle with extra lime zest, if you like.


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