When I asked my mom to share her famous key lime pie recipe, it went a little something like this:
"Ok, Ceenie, it's really easy. Be sure you buy sweet and condensed milk, it's the bigger bottle. And you want really juicy limes. Kinda of a lot of them actually. And I always add a little less sugar in the crust but add more butter than the recipe on the box says! You should call me at the market, ok?"
Needless to say, assembling this exact recipe was a process of calling my mom five times to check that everything looked about right. I think I got it!
1 3/4 cup graham cracker crumbles
1/4 cup sugar
7 tbsp butter
3/4 cup fresh lime juice
3 tbsp lime zest
14 oz. sweetened condensed milk
3 cups heavy whipping cream
For the crust, my mom recommends Honey Maid's graham cracker crumble. Mix the graham cracker crumbles, butter, and sugar together in a large bowl. Next, heat the oven to 350 degrees. Butter the pie pan and then pour crumble. Using a fork, firmly press crumble against pie pan to set. Bake in the oven for 12 minutes. Once it is a deep golden brown, remove from oven and let cool on a wire rack.
Firmly press crust against pie pan.
For the filling, mix lime juice and sweetened condensed milk together in a bowl. Quick tip - to make squeezing the limes MUCH easier, check out this awesome gadget. Next, whip heavy cream until it is very stiff. Fold heavy cream into juice mixture and add lime zest.
Pour filling into crust. Garnish with lime zest and lime wedges. Refrigerate overnight to allow filling to set. Then, enjoy! This recipe is perfect for warm summer days and nights