Easy Key Lime Pie

Homemade Key Lime Pie

By now, you should know what we believe in: good food, real food, and lots of it. Eat your protein, eat your fat, and mix in carbs when you’re training hard. And most importantly, indulge yourself when a craving hits or when you’ve been working hard.

Desserts are not off-limits, but rather, done right. By right, I mean real. Full of fat, fresh, and as little pre-made garbage as possible. This key lime pie is simple, sweet, tart, refreshing, and easy to throw together. We made our own crust with some cookies and butter, and the filling is made of only 3 ingredients. Be sure to use real key lime juice…not regular ol’ lime juice from the big limes you see in the store. Our favorite is this brand, but you could probably find something similar in your grocery store.

Go ahead and try this: you deserve a treat.

Key Lime Pie

Serves 8
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
Website Adapted from Nellie & Joe's Original Recipe
This classic key lime pie is the perfect combination of sweet and tart. Refreshing and sweet, this is perfect for a summer dessert.

Ingredients

Crust

  • 16 vanilla sandwich cookies (Glutinos for gluten-free or Vanilla Oreos work)
  • 4 tablespoons melted butter

Filling

  • 14oz sweetened condensed milk
  • 3 egg yolks (reserve the whites for your next breakfast)
  • 1/2 cup key lime juice (we use Nellie & Joe's (found in the juice aisle in our grocery store))

Directions

Crust
Step 1
Preheat your oven to 350 degrees. Turn your cookies into crumbs by either putting them in a blender or food processor, or by placing them in a large sealed plastic bag and crushing them with a rolling pin or canned good.
Step 2
Mix the crumbs with the melted butter and press into a 9" pie pan to make the crust. You'll want the crumbs to cover the bottom and come up the sides if possible. Bake for 10 minutes.
Filling
Step 3
While the crust is baking, whisk together the milk, egg yolks and key lime juice until smooth.
Step 4
Pour the filling into the cooked crust and bake for 15 minutes. Let stand 10 minutes, then refrigerate overnight.
Whipped Cream
Step 5
Top with premade whipped cream, or make sweetened whipped cream by pouring 1 cup of heavy cream into a mixer with 1 tablespoon of sugar. Beat on high for 2-3 minutes until the whipped cream has reached the desired consistency.

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