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This is a great recipe for key lime pie. I even dare say it is better than the key lime pie I have had in Key West. But I better not say that too loud, I’ll offend someone. I have made key lime pie a few times before, and always just used the bottled key lime juice. While this is good, it in no way compares to the real thing. I was very happy to find some key limes at my neighborhood grocery store. When I saw them I knew I had to try the famous key lime pie the right way. Now I know there is debate on which type of crust is authentic, but I choose a graham cracker crust because it sounded good. And I also choose the cream topping over the meringue because I thought the tart little key limes would be better complimented with the whipped cream. I researched several recipes and came up with this one. I added more egg yolks and additional zest than most recipes for a rich flavor.
This is also the first photo with my new camera! I am so excited, I got a smaller, more portable dslr. After a little advice from the sweet Jaden at Steamy Kitchen, I decided to go ahead and get a the 50mm lens with a new camera body to go with it. I got a little canon with the 50mm automatic lens, the kit lens, and a zoom lens for other photography than food. I can’t believe the program function actually works well, even though I am still using manual mode, per advice from Allessandro at Fotographia. My old one forced me to be in manual at all times taking indoor shots. The automatic function only worked in well lighted conditions. I had been struggling with the manual lens too. I’ll admit, I do not have perfect eyesight, and but I don’t think its bad enough for correcting. That’s because I have 20/20 with astigmatism in the right eye, and 20/15 without any astigmatism in the other eye. Having astigmatism, it takes a little while to focus, and having to depend on that little focus circle was bothering me. I tried using my left eye for the viewfinder, but it was pretty difficult, because I am right eyed.
I did enjoy my first dslr very much. It was a great learning camera, and will make a great camera for someone else who is learning.
Ingredients
Crust
- 8 Honey Graham Crackers
- 2 tablespoons brown sugar
- 1/4 cup melted butter
Filling
- 5 egg yolks
- 1 14 oz can condensed milk
- 1 cup freshly squeezed key lime juice
- 2 teaspoons key lime zest
Topping
- 1 cup heavy cream
- 3 tablespoons sugar
Method
- Preheat oven to 350 degrees. Zest and juice the limes. Add condensed milk and egg yolks. Whisk together until well combined. Let stand to thicken while you prepare the crust.
- Combine graham crackers, brown sugar, and butter in a food processor until well combined. Press the crumbs into a pie plate.
- Pour filling into pie shell. Bake for 10-15 minutes, or just until center is set but still jiggly. Refrigerate for at least 3 hours before serving.
- Before serving, add cream and sugar to a large bowl. Beat until light and fluffy. Top pie with cream before serving.
Welcome! My name is Angie and I’m so glad you’ve stopped by my little corner of the web. Eclectic Recipes is my personal food blog where I share the recipes from my kitchen. I absolutely love spending time in the kitchen cooking, baking and developing recipes for family and friends. (
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Looks so good! I just might have to make this for the weekend.
mmm key lime pie. hubby’s fave!
have fun with the new camera! i got a new 50mm lens for christmas this year and its by far my fave!
Very refreshing! This is for me a summery dessert!
WOW! That pie looks deeeeeelicious!
Looks delicious!! I love key lime pie. Don’t make it often enough. May have to give this one a try. Have fun with the new camera. Love the new header too.
great looking photo, I would love to have a new camera, maybe one day – while I am wishing, might as well wish for the real thing … key limes – when I can get my hands on them, this is the first thing I make too…
I am so in the mood for something sweet right now-this looks wonderful.
The photo is beautiful! Take more photos with your new toy and show us, pls!!
Key lime pie is one of my absolute favorites!!! Hands down!! This one looks great…I’ve never tried it with fresh key lime juice….though living in Florida, I am fortunate to see key limes in Publix a lot. I also would have chosen the graham cracker crust. Great choice!
Gorgeous pie!!! This is one of my newer faves since moving south! yum!
Fabulous display Angie! I can tell you are just loving that 50mm. Red uses nothing but Canon. Have never made a Key Lime pie. I do better eating than preparing in the pie arena! Have a great weekend.
That’s such a fabulous key lime pie! I love it.
How often do you write your blogs? I enjoy them a lot 4 6 7
Key lime pie is one of my all time favorites. Plus, it’s one of the only dishes I can prepare!
In fact, I like it so much that I avoid baking it, so I won’t eat too much…
Ha……so now you can share with me what kind of DSLR you got…please. I’m hoping that when my son gets potty trained, I can put all the diaper money into getting a new camera set-up. Till then
….Love the look of the pie. Love citrusy desserts!
I am quite interesting in this topic hope you will elaborate more on it in future posts
What a lovely blog. I’ll bookmark this for sure. And all recipes goes to my wife…
My husband’s favorite and I’ve never made it for him – this is an excellent recipe, bookmarked to make soon! Thanks!
Angie, your key lime pie looks so delicious…condensed milk…yummie! The picture is beautiful
I love key lime pie! I use condensed milk in mine too!!!!Your pictures are beautiful…. I love your blog
the key lime pies that’ve been forced down my throat have always had more icky meringue than creamy, custardy filling–that probably explains why i don’t yet care for it. however, i think your version focusing on the lime rather than the poofy height of the meringue would tickle my fancy!
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This looks so wonderful! I look forward to making this pie.