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key lime pie recipe — and another 8th birthday

the grub is eight! ::::

Today is short and sweet, just like this recipe. It’s quick and easy, though there is inactive chilling time. This is the pie my friend Nicole makes and gets rave reviews at neighborhood events. The plan this weekend: Read the recipes on the bottle of the Nellie and Joe’s key lime juice and the generic graham cracker crumbs. Follow them (and make two extra pies). Cool. Refrigerate. Bring to Chuck E. Cheese for birthday party to an onslaught of whizzing noises and video game sirens and wild-eyed children. Light candles. Serve. Feel the surge of sugar high in all children. Feel the need for some inactive chilling time. Sleep well. Eat leftovers for breakfast.

My sweet Grub, you are eight years old. Your hugs are still like when you were a baby, the way you nestle your face into my belly. Keep doing that. I love you silly man.


One year ago: pandan cupcakes (Grub’s seventh birthday)

Two years ago: vanilla cake with pandan frosting  (Grub’s sixth birthday)

Two years ago: chima (laval) cookies (and/or cupcake toppers — a photo tutorial) (Grub’s fifth birthday)

Three years ago: tomato-sunflower seed pâté and ninjago frosting redux (Grub’s fourth birthday)

Four years ago: turtle cupcakes (Grub’s third birthday)

Five years ago: turbinado sugar cookies (Grub’s second birthday) and no-knead bread and croutons

Six years ago: plum kuchen and pimento cheese and pear galette [Grub’s first birthday — so tiny (and bald)!]

key lime pie recipe -- and another 8th birthday
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
Both the recipes are from ingredient containers (Nellie and Joe's Famous Key West Lime Juice and house brand Kroger graham cracker crumbs. While I'm not necessarily touting these brands/generics, it does make it easy if you want to save paper and not print out the below recipes to just buy the brands to use for the recipes. The only difference: I add a little rosewater to the pie. I also like to bake my pie shell before using. If you do this step, allow hours to cool before filling and baking again. Chill the baked pie at least 4 hours before decorating with whipping cream and serving. Makes 1 pie.
  • FOR 9-INCH GRAHAM CRACKER PIE CRUST: 1¼ cups graham cracker crumbs
  • ¼ cup sugar
  • 1 stick butter, melted
  • FOR PIE FILLING: 14 ounce can sweetened condensed milk
  • 3 egg yolks (save the whites for an omelette or macaron making)
  • ½ cup Nellie and Joe's Famous Key West Lime juice (or squeeze your own key limes)
  • ¼ teaspoon rosewater
  • FOR DECORATING: 1 pint of whipping cream
  • powdered sugar, to taste
  1. FIRST, MAKE THE CRUST: Combine graham cracker crumbs, sugar, and melted butter. Mix well.
  2. Spread evenly into pie pan, pressing firmly.
  3. Chill 30 min to 1 hour before filling. I choose the bake my shells before using because I like the toasted flavor of the baked crust. Bake at 350 degrees F for 8 minutes. Cool to room temperature before filling.
  4. MAKE THE FILLING: Combine sweetened condensed milk, egg yolks, and lime juice. Blend until smooth.
  5. Pour into pie shell and bake at 350 degrees F for 15 minutes.
  6. Allow to stand for 10 minutes before refrigerating. The original recipe said 10 minutes -- if using a glass pan, this is not long enough. Give it about 30 minutes before placing in fridge for at least 4 hours, preferably overnight.
  7. DECORATING: Before serving, whip whipping cream with some powdered sugar, to taste. Decorate pie with whipping cream roses, stars, whatever you like, and serve.


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