Key Lime Pie with Walnut Graham Cracker Crust


Like our blueberry muffins, we’ve made Key lime pie every day for over ten years. And, like the muffins, this pie is one of our customers’ favorites. The walnut-flavored crust and the grated lime zest in the filling give this pie additional flavor.

 Makes one 9-inch pie; serves 8 to 10

 For the crust

1½ cups graham cracker crumbs
½ cup ground walnuts (pulse in the food processor a few times)
3 tablespoons sugar
6 tablespoons ( ¾ stick) unsalted butter, melted

For the filling

3 large eggs
One 14-ounce can sweetened condensed milk
Grated zest and juice of 10 to 12 Key limes or 6 regular Limes
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped and lightly sweetened with ¼ cup sugar

 For the crust

1. Preheat the oven to 325 degrees.

2. Combine the graham cracker crumbs, walnuts, and sugar in a bowl and stir to mix.

3. Add the butter and stir until all the ingredients are moistened.

4. Spread the mixture evenly on the bottom and sides of a 9-inch pie pan, then press the mixture with your fingers or the back of a spoon on the bottom and sides of the pan to form the crust.

5. Bake 8 to 10 minutes, just until golden brown and firm. Remove from the oven and set aside to cool.

 For the filling

1. Preheat the oven to 325 degrees.

2. Combine the eggs, condensed milk, lime zest, lime juice, and vanilla in a bowl and whisk until well blended.

3. Pour the batter into the baked, cooled pie shell and bake 20 to 25 minutes, until firm.

4. Remove from the oven and allow to cool completely. Place in the refrigerator and chill for several hours or overnight.

5. When ready to serve, top with whipped cream.



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