Its the end of summer. Heat and smoke fill the Montana sky. Fires burn in the distance and we pray for all the people and animals of Montana. Firefighters are working hard to put out new fires burning as of yesterday. The smoke blankets the landscape and covers our Mountain views around the valley. We do not have air-conditioning, it’s 90 degrees, and have to keep the windows closed due the poor air quality. So, I’m trying to spend little time in the kitchen, doing most of my cooking in the early morning. My son has requested a cool dessert this evening and my key lime pie is just the thing to beat the heat. I can probably make a graham cracker crust in my sleep. I prefer a homemade crust, but, if you want to use pre-made graham crust that’s just A-OK in my book. The filling takes five minutes, bakes on a low heat, and then the pie sets in the fridge. When cold and set, I make whipped cream. I top the pie or each individual slice of heaven with a sweet, fluffy dollop. You can totally use a canned whipped cream ~ just promise to use one made of REAL cream~ and please, PLEASE, don’t use cool-whip~I just won’t allow it~Thank you.
Easiest Key Lime Pie
For the Graham Cracker Crust:
- 10 Graham Crackers
- 1/4 cup Granulated sugar
- 7 Tbls Butter melted and cooled
For the Filling:
- 8 Egg yolks organic
- 2 ~ 14 ounce cans Sweetened Condensed Milk organic
- 1 cup Fresh Lime juice, key lime juice , or good quality key lime juice in a bottle
- zest of 1 large lime
For the Whipped Cream:
- 2 cups Heavy Whipping Cream organic
- 1/8 cup Powdered Sugar
- 1 tsp Vanilla
Preheat Oven to 275 degrees
In a food processor, pulse the graham crackers and sugar into small crumbs.
Slowly pour the melted butter through the top tube and pulse until incorporated.
Press into a 9-10 inch pie dish and set aside.
In a medium bowl, gently whisk together the yolks, juice, zest, and sweetened condensed milk until thick and creamy and well incorporated.
Pour into the prepared graham cracker crust and bake at 275 for 45 minutes and it jiggles like jello. 45 minutes is fool proof.
Let cool completely on the counter on a wire rack then transfer to the refrigerator for at least 2-3 hours
Top with whipped cream and serve cold.
For the Whipped Cream:
In the bowl of a Standing Mixer or hand held mixer with wire whisk, beat cream, sugar, and vanilla until firm peaks form. Dollop on your slice!