Perfectly tart-sweet and loaded with flavor, this creamy, tropical pie features the juice and zest of Key limes, also known as Mexican limes. Key limes are not only smaller than regular grocery store Persian limes, they contain more seeds and have a thinner skin. The zest from a Key lime is more fragrant, too, and the juice more acidic. But if you can’t find fresh Key limes at your market, you can make the pie with regular limes and it will be plenty delicious! Note that the time to make the recipe includes 4 1/2 hours to cool and chill. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Preheat oven to 350°F. Break up graham crackers somewhat, then whirl in a food processor until fine crumbs form. Pour crumbs into a bowl, measure 1 3/4 cups, and return them to the food processor. (Save any extra crumbs for other uses.)
- Add brown sugar and melted butter to crumbs. Pulse until mixture resembles slightly wet sand. Press crumbs over the bottom and up the sides of a 9- or 10-inch pie plate (preferably deep-dish), using a dry measuring cup to pack the crumbs. (If using a regular 9-inch pie pan, the crust will be thick, so you may prefer to save about 1/4 cup of the crumb mixture for other uses or to sprinkle around the edge of the finished pie.)
- Bake crust until lightly browned and set when lightly touched, 10-12 minutes. Remove from oven and let cool completely on a wire rack, about 30 minutes. Leave oven on.
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|Calories230Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.