This Key lime pie is so simple to make, it’s ridiculous. It’s the perfect summer dessert—it has just a few ingredients, and is so rich and creamy and perfectly sweet and tart at the same time. It’s much more traditional to use a graham cracker crust for this pie, but I had a dough crust on hand, so I used it and it actually was great. Use whichever you prefer.
I couldn’t get my hands on any actual Key lime juice, so I used regular lime juice. I did find some Key lime extract in a spice shop, and a teaspoon of that really helped bump up the lime flavor. If you can’t find it, you can just omit it from the recipe and maybe add a bit more zest.
Check out these kitchen essentials helpful in making this recipe:
- 9 - 1 - storebought or homemade
- sweetened condensed milk - 2 14 oz cans
- lime juice - 1 cup - Key lime, or regular
- Key lime extract - 1 tsp
- eggs - 2 large
- egg yolks - 2
- lime zest - 1 tbsp
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.