Easy Peasy No-Lime-Squeezy Key Lime Pie

The heart of this key lime pie recipe is from the side of a bottle. It’s one of those things you look at and say, “Hmm. This looks really really simple. It’s either going to be a glorious disaster or gloriously good.” Oh, oh, oh. Most definitely the latter.

Easy peasy no-lime-squeezy key lime pie!
Usually I love going the scratch path when I can, but I look at those little key limes in the produce section, and think, “There is no frickin’ way I will have the time, patience, or grace to squeeze enough of those tiny little things to make a key lime pie.” And luckily, with this recipe, I think I won’t ever have to.

The filling is from the side of the Nellie & Joe’s Key West Lime Juice bottle. I add a little lime zest, but that’s the only change. What really makes it over-the-top delicious, though, is making the graham cracker crust yourself. Trust me, it’s worth it.

Here’s the recipe for this much-requested key lime pie:

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Easy Peasy No-Lime-Squeezy Key Lime Pie

This truly is the easiest key lime pie you'll ever make, because there's no tiny key lime squeezing involved!


Ingredients:

Graham cracker crust



  • 1 sleeve of graham crackers (about 1 1/2 cups)

  • 5 tablespoons salted butter, melted

  • 1/4 cup sugar


Filling



  • 1 14 oz. can sweetened condensed milk

  • 3 egg yolks

  • 1/2 cup Nellie & Joe's Key West Lime Juice

  • Zest from one medium lime


 


Directions:

 



  1. Place the graham crackers in a Ziploc bag, and with a rolling pin or sturdy glass, crush 'em to smithereens.

  2. In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix. Press into the bottom of a pie plate (and about up the sides), and chill in the fridge for at least 30 minutes.

  3. Heat oven to 350 degrees Farenheit.

  4. In a medium bowl, whisk the sweetened condensed milk, egg yolks, and lime juice. Zest the lime over the mixture, and mix well.

  5. Pour the filling into the chilled graham cracker crust.

  6. Bake for 15 minutes. Remove from oven and transfer pan to cooling rack for 10 minutes, then chill pie in the fridge for at least an hour. Best eaten cold!

  7. Garnish with whipped cream before serving.


Recipe from bottle of Nellie & Joe's Key West Lime Juice


// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.