Tag Archives: key lime pie

Limes. The best part of spring.

Limes are one of my favorite foods. Yes food. It’s become such an important part of my life that rarely a day goes by when I don’t consume a lime. I put it in everything: water, dessert, on rice, chicken and sometimes even in my yogurt.

I attribute this obsession with the first dessert I ever made — a delicious key lime pie that my friends and I demolished in an hour. Since then, every spring, I find every excuse to make my favorite dessert. It’s a recipe I’ve perfected after several years and today, I’m sharing it online!

Key Lime Pie

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular
3/4 cup sweetened shredded coconut , toasted until golden and crisp (optional)

  1. Preheat the oven to 325 degrees
  2. Pulse animal crackers until fine, add brown sugar and salt
  3. Drizzle melted butter over crumbs
  4. Press crumbs evenly and firmly into bottom of prepared pan.
  5. Bake until deep golden brown, 18 to 20 minutes
  6. While the crust is cooling, stir cream cheese, zest, and salt until thoroughly combined
  7. Add sweetened condensed milk and whisk until there are no lumps of cream cheese and add the egg yolk
  8. Add lime juice and mix until slightly thickened
  9. Pour filling into crust; spread to corners and smooth surface with rubber spatula
  10. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes
  11. Cool on wire rack to room temperature, 1 to 1 1/2 hours and then chill for at least 4 hours
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