Italian Key Lime Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 14 oz condensed milk (sweetened, 1 can)
- 4 large egg yolks
- 1/2 cup Italian Volcano lime juice
- 2 lime zest (2 limes)
- Whipped cream
- Lime slices (or zest, for garnish)
For the crust:
For the filling:
For the topping (optional):
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
In a separate bowl, whisk together the sweetened condensed milk, egg yolks, and Italian Volcano lime juice until smooth and well combined.
- Pour the filling into the prepared crust, spreading it out evenly.
- Return the pie to the oven and bake for an additional 10-12 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool to room temperature.
- Once cooled, refrigerate the pie for at least 2 hours, or until chilled and set.
- Before serving, top the pie with whipped cream and garnish with lime slices or zest, if desired.
- Slice and serve your delicious Italian Key Lime Pie!