Key Lime pie is the perfect cool, creamy, citrus-y pie for spring and summer.
This pie is super easy to make, and it only needs a few ingredients!
Step 1: Ingredients
2 c. Graham Cracker Crumbs
1/2 c. White Sugar
1/2 c. Butter, melted
1/2 c. (standard) Lime Juice **
1/2 c. Key Lime Juice **
1 tbsp (standard) Lime Zest
1 (14oz) can Sweetened Condensed Milk
1 (3.4oz) package of Instant Vanilla Pudding
1 (8oz) container of Whipped Topping
** You can absolutely use any ratio of key lime and regular lime juice - as long as the total amount equals 1 c.
Key Limes tend to be more tart than regular limes, so if you don't like things too tart - use more (or all) regular lime juice
Step 2: Crust
Preheat your oven to 375°F
Combine your graham cracker crumbs, sugar, and melted butter. If you're using a food processor, you can just add everything and pulse until well combined.
The mixture should be like wet sand, and should stick together when squeezed
Press the mixture into your pie pan, and create an even layer over the bottom and sides.
This is a thicker graham cracker crust - but it's delicious and deserves a starring role!
Bake this for 7-10 minutes, or until it just starts to brown.
Let cool completely before filling!
Step 3: Filling
Make sure your pie crust is completely cooled.
Stir your lime juices, zest, and sweetened condensed milk together in a large bowl.
Add the vanilla instant pudding mix and whisk well.
Gently fold in the whipped topping until everything is evenly combined.
Add this mixture to your cooled pie crust, and spread evenly.
Cover this with plastic wrap, gently pressing the plastic onto the surface of the pie.
Refrigerate for at least 2 full hours before serving!
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