Key Lime Pie - YUM!

Cory and I LOVE Key Lime Pie - it's one of our favorites. So when I saw this recipe and realized how easy it could be to make it I jumped at it. I was pretty sure that there was no way it could be as easy as this recipe - but guess what? It was!!!!! So easy, so delicious. This version reminds me a lot of the pie that they sell at Costa Vida or Cafe Rio.

Key Lime Pie

For the Filling:

5 Egg Yolks

2 cans (14 ounce) sweetened condensed milk

1 cup fresh lime juice

Zest of 1/2 lime

For the Grahm Cracker Crust:

10 graham crackers - crushed

1/4 cups sugar

5 TBSP melted butter

Whipped Cream - optional

1. For the filling: mix yolks, milk, juice and zest.


2. For the crust: Mix crackers, sugar and butter. Form the crust in a 12" pie pan. bake 8 minutes at 375. Remove and let cool.


3. Pour in the filling and bake another 8 minutes at 375 degrees. Remove and let cool. Once cool, place in the freezer until ready to use.


4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

(**When I made this I used a store bought crust, and now that I'm reading over the recipe I think the crust I used was 9 inches and the pie was TOTALLY full....that would be my only complaint. I'm guessing if you followed the directions exactly and made the crust it would be perfect.)

When I was trying to find where I got this recipe (I found it somewhere online) I also found this recipe - from Joe's Stone Crab. It looked pretty similar and tasty too. I'll have to give it a try next time

And lastly - I am also going to try this recipe soon. It was on Good Things Utah and looked SO good! Thinking I might make it for my birthday in a couple weeks (because let's face it - who actually thinks Cory is going to make me a cake....?)