Simple Quintessential Cuisine

Creamy Key Lime Pie

One of my favorite summertime desserts of all time has to be “Key Lime Pie”. I love the tartness of the lime against the sweet sugar. I had it for the first time several years ago while dining at “Morton’s Steak House” in Kansas City.  I’m not lying when I share that I was sold with my first bite.   Ever since I’ve worked to recreate the recipe and I think I may have come close with this one.  Key limes are not the easiest thing to come by in my neck of the woods, so I opt for regular limes, but if you can find them by all means use them instead.  Oddly enough “Morton’s” recipe can now be Googled but it requires a bit more work so I feel pretty comfortable in sticking with mine.  Whether you opt to make this or “Morton’s” version, I assure you that your taste buds will be delighted. Do enjoy!

You will need:
1 pkg Honey Graham Crackers
¼ C sugar
½ C pecans
¾ stick melted butter
¼ C crème fraiche
1 tsp pure vanilla extract
3 ½ tsp lime zest
Juice of 5 limes (2/3 -3/4 of a cup)
1 14oz can sweetened condensed milk
4 egg yolks from extra large eggs
Preheat your oven to 350 degrees
To your food processor, fitted with a large blade, add the pecans and crackers and blend till they become fine crumbs.  Pour the crumb mixture into a medium mixing bowl, add sugar and butter and then mix well.  Pour the crumb mixture into a 9’ pie plate that’s been lightly sprayed with kitchen spray (this makes it easier to cut when you remove the pie).  Next press the crumbs into the bottom and sides of the plate, then bake for 10-12 minutes or till the crust just begins to brown.
Next comes the filling- you can use your food processor with the large blade during this step taking care to wash and dry in between.  It’s quite easy actually; simply pour in the remaining ingredients and pulse for 2-3 minutes until mixture becomes smooth and creamy.
Next pour into your baked crust and place back in the oven for 10-12 minutes or till the mixture just begins to set. There should be a slight wiggle to the filling when it’s removed, but not much more than that.  Allow to cool and then place in the freezer. When you’re ready to serve, remove from the freezer and top with a dollop of whipped cream and some lime zest.   

Comments     + Add a Comment
Kelly @ Eat Yourself Skinny says:

What a delicious key lime pie, this looks delicious!! :)

Erin says:

Yummy! Love Key Lime Pie. I made some last week actually. Looks great!

Sandra says:

I've yet to take the leap into Key Lime Pie land but I'm ready. Yours looks good.

Naoko says:

After looking at this delicious Lime Pie, I know now I better tell my hubby to buy me an oven.

Dawnie @ The Coach's Wife's Kitchen says:

This sounds really good! I love key lime pie

Sandi says:

You've done it again, looks scrumptious! Deserves some buuzzz!

Anne@frommysweetheart says:

Holly….this is such a classic summertime dessert for me. You know…I've only ever made it once, and not from scratch. But just seeing creme fraiche in your list of ingredients tells me this is going to be something special! Very pretty photos too! : )

Sandra says:

How incredibly yummy this pie looks..Love the recipe!

Eftychia says:

What a delicious pie! Thanks for sharing.

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