Oh my, it's Key Lime Pie! What can I say? After one bite of this I closed by eyes and was immediately transported so some tropical local with sandy beaches, ocean breezes and the smell of salt water. Then I opened my eyes just in time to see one of my daughters hit the other on top of the head which was then reciprocated with another hit on the head by my other daughter. I then took another bite to see if I could transport myself again. No such luck with two mouths screaming at the same time. Oh, well! At least the pie relaxed me enough to handle their spat more patiently.

My mom is always on the search for a good piece of Key Lime Pie. She doesn't have luck very often. She even ordered a piece at a place down in Key West and said it wasn't that great. She is coming to visit us next month and I will make this for her. I have a feeling she is going to love it. Mom, if you are reading this you are in for a treat when you get here. This pie is smooth, tart, creamy, and dreamy!

Key Lime Pie recipe adapted from Two Peas and their Pod

1 1/4 cups graham cracker crumbs
3 Tbsp. sugar
5 Tbsp. butter, melted
1 (14 oz) can of sweetened condensed milk
4 large egg yolks
zest of 1 large key lime
1/2 cup key lime juice, from about 8 or so key limes or I just used bottled key lime juice

Preheat oven to 350 F. In a bowl, combine graham cracker crumbs, sugar, and butter with a fork. Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie plate. Pat down the bottom and sides. Bake for 12 minutes or until golden brown.


While crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up a bit as it sits.

When the crust has cooled slightly warm or room temperature, pour the filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack.


When cool, chill pie in the refrigerator. The filling will set up nice as it cools. Chill for at least a hour before serving. Serve cold with whipped cream.