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.
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:
Easy Peasy No-Lime-Squeezy Key Lime Pie
- Graham cracker crust
- 1 sleeve of graham crackers (about 1 1/2 cups)
- 5 tablespoons salted butter (melted)
- 1/4 cup sugar
- 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
- Place the graham crackers in a Ziploc bag, and with a rolling pin or sturdy glass, crush 'em to smithereens.
- 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.
- Heat oven to 350 degrees Farenheit.
- In a medium bowl, whisk the sweetened condensed milk, egg yolks, and lime juice. Zest the lime over the mixture, and mix well.
- Pour the filling into the chilled graham cracker crust.
- 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!
- Garnish with whipped cream before serving.