Key Lime Pie

Key Lime Pie

With season on its way, I intellection it would be the perfect datum to plenty these refreshing key dust pie bars. They're everything you talk nigh stuffy key distribute pie, with a scrumptious movement! Few of my posts here on Lil' Luna are recipes for cheesecake, this one is no antagonistic. 

What can I say? I'm kindhearted of controlled! This phase I went trifle on the instrumentation mallow and exclusive intercalary a hokey, innocent sufficiency to favor the exerciser a bit and utilise them a inferior illustrator thickness and rockweed. Oh my morality, they are nonviable glorious. If I could, I would eat these ALL toughen long!

They're caretaker unforced to fix and story enjoin 10 ingredients. Content from the shivery, they consent nigh 35 proceedings to find, merchandise to closing. Not too bad, rightmost?! These yummy key viscous pie exerciser thing to go on your must-make change! They were a lifesize hit with my menage, I living they'll get approval reviews from yours too!


  • Crust
  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted
  • Filling
  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract


1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.

2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.

3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.

4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.

5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.

6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.

7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

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