Recipe
Key Lime Pie
From the SnackChat kitchen · Thu 15 Oct
A buttery graham cracker crust holds a tart, creamy lime custard made with sweetened condensed milk. Chill it well and top with whipped cream.
Serves8
Allergens
- Eggs
- Milk
- Wheat / gluten
- Heat the oven to 175C/350F. Crush the graham crackers to fine crumbs and mix with the melted butter and sugar.
- Press the crumbs firmly into the base and up the sides of a 23 cm/9 in pie dish. Bake for 10 minutes, then set aside to cool.
- Separate the eggs and keep only the yolks. Zest 2 of the limes and squeeze about 120 ml of juice from the 6 limes.
- Whisk the yolks and zest for 3 minutes until pale and thick. Whisk in the condensed milk, then the lime juice.
- Pour the filling into the crust and bake for 15 minutes, until set at the edges with a slight wobble in the middle.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Whip the cream with the powdered sugar to soft peaks and spread or pipe it over the chilled pie before serving.
Per serving
Calories536 kcal
Protein10 g
Fat30 g
Carbs59 g
Estimated from ingredients (USDA). Edit the recipe in the app to adjust.