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Fourth Of July Key Lime Pie


1 cups graham cracker crumbs
2 tablespoons sugar
⅓ cup butter, melted
5 large eggs yolks
cup lime juice freshly squeezed
⅓ cup sugar
⅛ teaspoon salt
2 tablespoons lime peel coarsely grated
2 cups heavy cream
1 small lime, sliced (optional)


Serves: 8


Heat oven to 375ºF degrees.

In 9” pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended.

Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.

In top of double boiler using wire whisk, beat egg yolks, lime juice, sugar and salt until well blended. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon.

Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool.

Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form.

Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream.

Spoon filling into prepared crust; refrigerate at least 2 hours until set.

To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.

Garnish with lime slices, if desired. 

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