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Key Lime Pie

In the ultimate grocery ordering fail, I ended up with 13 pounds of key limes. Granted, this would be a win if I were having a tequila and taco party (oh please, doesn’t that sound so dreamy????) but since there is no party to be had, I have LOTS AND LOTS of key limes to use! So I went searching on the good ‘ol internet and found this recipe for a key lime pie — thank you Bon Appetit [1]!!!

 

HAPPY!!!!

Ingredients:

 

Crust

 

* 14 graham crackers (about 1½ sleeves)
* 4 tablespoons (½ stick) unsalted butter, melted
* 4 tablespoons virgin coconut oil, melted
* 1 tablespoon sugar
* ½ teaspoon kosher salt

 

Filling and top

 

* 4 large egg yolks

* 1 14-ounce can sweetened condensed milk

* 2 teaspoons finely grated lime zest, plus more for garnish

* ¾ cup fresh key lime (or regular lime) juice

* Pinch of kosher salt

* 1 cup heavy cream

* ¼ cup powdered sugar

* 1 cup full-fat Greek yogurt

 

Directions:

 

* Preheat oven to 325°.

 

* Using your hands, crush graham crackers in a large bowl until coarsely ground. Add butter, coconut oil, sugar, and salt and mix until well blended. Transfer to a 9″ pie dish. Flatten evenly on bottom and sides of the pan.

 

* Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool.

 

Our trust turned out a little crumbly….will have to try to figure out what went wrong — but still delicious!

* Beat egg yolks and condensed milk in a large bowl for about 5 minutes. Whisk in 2 tsp. lime zest, lime juice, and salt.Pour into cooled crust.

 

* Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15–20 minutes. Let cool completely.

Don’t you love green food?

condensed milk + egg yolks + lime juice

Baking

In oven.

 

* Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt.

Placing it on top.

Also baked some mini pies!

Taste tester.

 

So good, so good. Now that I have 12.5 pounds of key limes left, I will make a million more of these pies! Hopefully with practice, I will get closer to perfection. Until then, this crumby pie is OH SO GOOD. Happy weekend!

Anika Yael Natori, aka, The Josie Girl
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