Easy Key Lime Pie

from Ruby Hernandez in Oceanside


Yields: One 9″ pie


12 oz Key Lime Juice
2 cups graham cracker crumbs
1.5 tbs vanilla extract
16 large eggs (yolk only)
4 oz butter
2 cans sweetened condensed milk
Whipped cream or (whipped) Pastry Pride non dairy topping for garnish



1. Preheat oven to 350.
2. Mix crackers, vanilla and melted butter and press onto Springform pan to form crust.
3. Fill crust with raw beans. (Optional, if you have an oven with a fan)
4. Bake for 15 minutes on middle rack. (Keep a close eye for burning)
5. Cool in fridge immediately after baking. Best if left overnight, but may be cooled down in a couple of hours.


1. Whip yolks to full Volume.
2. Add sweetened condensed milk and blend until just mixed.
3. Add Key Lime juice slowly and mix until just blended. (Don’t overmix)
4. Lightly grease pie tin walls.
5. Fill crust and cook at 350 for 15-20min.
6. Cool for approximately 24 hours before topping with whipped cream or pastry pride.

Categories: KUSI