- 2 ¾ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 2 large eggs
- 2 tablespoons Key lime zest
- 1 ½ cups fresh lime juice (we used Key lime juice)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 (8-ounce) containers frozen whipped topping, thawed (we used Cool-Whip)
- Garnish: lime slices
- Preheat your oven to 350 degrees.
- Take a large mixing bowl out and mix together the graham cracker crumbs, sugar and melted butter in it until thoroughly combined. Take a rimmed 15 x 10-inch baking sheet out and press the crumb mixture into the bottom and up the sides.
- Stick the sheet in the oven to bake for 10 minutes or until the crust is lightly browned. Let cool completely.
- In another large mixing bowl, whisk together the following ingredients until combined: condensed milk, eggs, lime zest, lime juice, vanilla and salt. Let the mixture sit for 10 minutes (it’ll start to thicken during this time). Pour the mixture into the crust, spreading it out evenly.
- Stick the pan back in the oven for 10 minutes or until the mixture sets. Let it cool completely on a wire rack.
- Loosely cover the dish and place it in the fridge so it’ll be cold before serving, anywhere from 4 hours to 3 days. Just before you’re ready to eat, spread the whipped topping on and garnish with a lime if you want.
A great dessert but can’t eat a lot at one time. It’s tart (pucker power !) and sweet at the same time. It’s nice to have the contrasting textures of the smooth filling and crunchy crust. We used Key lime juice to keep the pie true to its name. We never timed it, but by the time we got the juice needed from the Key limes, mommy and I had swimmers fingers, they were so wrinkled up ! We suppose you could use regular limes to speed up the process of getting the juice.
This recipe came from Cooking With Paula Deen.
We weren’t paid in any form to promote Cool-Whip or Cooking With Paula Deen.
Take care everybody !