Key Lime Pie is one of my most favorite desserts. Real key lime pie is made with key limes, not regular limes. They are the small round limes. Another thing, key lime pie is YELLOW, not green. There are a lot of okay recipes out there, but this one is the best. Trust me, I have tasted a lot of pie. I literally ate key lime pie in all forms at every chance I got on a road trip to and from Key West. I had deep fried, frozen, chocolate dipped on a stick, etc... So, I'm practically an expert. Haha. I was pregnant, so, no judging.
Preheat the oven to 375 degrees.
1 1/2 sleeves graham crackers
1/3 c. butter
Put the graham cracker in a Ziploc bag. Use a rolling pin to crush to the desired texture. I like a bit of texture to my crust so I don't crush them all the way to powder. Melt butter. Add graham cracker crumbs and combine. Press into a glass pie pan or round casserole dish. I actually prefer the casserole dish because it gives you a smaller deeper pie, but it doesn't matter either way.
1/2 c. key lime juice
14 oz. can sweetened condensed milk
5 egg yolks
I use real key limes and squeeze them to make the juice. This is what makes the pie so yummy. If you squeeze the limes yourself, be sure to use a fine strainer so you don't add any pulp or seeds. You can also use bottled key lime juice. Nellie & Joe makes a pretty good bottled key lime juice. Combine lime juice, sweetened condensed milk and the egg yolks.
Bake the empty crust for 5 minutes. Remove from the oven and pour the filling into the pie. Return the oven and bake for 15 more minutes. Your pie shouldn't be runny at all. The crust will be golden brown. Every time I make this pie, I first think, oh no! my crust is overdone! But it never is. Don't panic.
Remove from the oven and allow to cool completely before serving. I prefer my pie very cold so I usually make it early and keep it in the fridge until dessert time. You can serve with a little whipped cream or Cool Whip.