Key Lime Pie

Southern Living
Makes 8 to 10 servings


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1 1/4 cups graham cracker crumbs
1/4 cup sweetened flaked coconut
1/3 cup butter, melted
3 tablespoons sugar
4 egg yolks
1/2 cup Key lime juice
1 (14-oz.) can sweetened condensed milk
4 teaspoons grated lime rind
1 1/2 cups whipping cream
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons dark rum (optional)
Garnish: Key lime halves and slices


Prep: 20 Minutes
Bake: 27 Minutes
Chill: 8 Hours

1. Stir together first 4 ingredients; firmly press on bottom and sides of a 9-inch pieplate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool.

3. Whisk egg yolks just until blended; whisk in lime juice. Add milk, whisking until blended. Stir in lime rind. Pour into prepared crust.

4. Bake at 350° for 12 to 15 minutes or until set. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours.

5. Beat cream until foamy; gradually add sugar, beating until soft peaks form. Gently stir in vanilla, and, if desired, rum. Spoon whipped cream on top of pie; garnish, if desired.

Created date

October 2006