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Key Lime Pie

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Posted at 5:29 PM, Feb 02, 2015
and last updated 2015-02-02 19:29:19-05

Original air date: December 13, 2014

Graham cracker crust filling:

  • 4-6 7oz pie tins
  • 1 cup graham cracker crumbs
  • 1 tablespoon butter- melted
  • 1 tablespoon sugar

Mix in a stainless steel bowl the graham cracker, melted butter and sugar until well mixed.  Using a tablespoon measuring utensil, measure 3 tablespoons of graham cracker mix into each tin.  Using the back of a measuring cup, even out the crust.  Set aside and keep any extra crumbs for garnish.

Filling:

  • 2 eggs – well beaten
  • 21 oz. sweetened condensed milk
  • 3/4 cup freshly squeezed lime juice
  • 4-6 graham cracker tins

Preheat oven to 250 degrees

  1. Mix the well beaten eggs, condensed milk and lime juice together using a rubber spatula until well mixed and completely incorporated.
  2. Ladle 6oz of pie custard into the graham cracker tins. Make sure the top is even.
  3. Put on a sheet pan into the oven and cook for 8 minutes.  The pie should be set but still a bit wobbly in the center.
  4. Place in the fridge to cool until cool through out.
  5. Using a knife, scrape along the outside of the pie and turn over onto a plate.
  6. The pie will come out perfectly.
  7. Garnish with whipped cream and a lime wedge.

Sponsor: Costa Vida