Key Lime Pie

This is the traditional key lime pie recipe. Its flavor perfectly balances the limes' citrus and the condensed milk's sweetness. The egg yolks' mixture gives rise to a creamy key lime pie filling whose silky consistency contrasts with the crunch of the buttery Graham cracker crust.

📝 Ingredients

• 2 cups Graham crackers (ground (fine crumbs))
• 8 tablespoons butter (melted)
• 1 pinch salt
• 3 egg yolks
• 1 1/2 tablespoons lime zest
• 1 can sweetened condensed milk
• 2/3 cup lime juice

👨‍🍳 Instructions

1. 1Preheat oven to 375F.
2. 2In a bowl, put the cracker crumbs and add the melted butter. Mix well.
3. 3Pour the cracker and butter mixture into a springform pan (or pie dish), distribute evenly, and press with your fist or a small glass to compact the bottom and walls.
4. 4Bake on a tray for eight minutes. Remove from the oven and let cool completely.
5. 5Reduce oven temperature to 350F.
6. 6Beat the egg yolks and lime zest in a large bowl with an electric mixer for 5 minutes at medium speed.
7. 7Add the condensed milk and continue beating for about 2 more minutes.
8. 8Add the lime juice and beat for 5 more minutes until a creamy texture mixture is formed.
9. 9Pour the mixture over the crust and bake for 20 minutes.
10. 10Remove from the oven and let cool to room temperature.
11. 11Chill in the refrigerator for at least two hours before serving. To speed up the process, you can freeze it for half an hour and then put it in the fridge for another half an hour.
12. 12Unmold and serve cold.