…every pantry has a story
This is as simple a pie as it gets, you don’t even have to roll a pie crust out! However, there is a bit of back and forth regarding topping this pie with meringue or whipped cream. I personally prefer to have a gob of homemade whipped cream atop of my slice. There are others who shall remain nameless that feel as though it must be piled high with meringue gently tinged with brown from the broiler. Since you do only use egg yolks in the recipe it would be very easy to make meringue, if you so desired. I can’t imagine lemon meringue pie without that sweet fluffy cloud, so in a way I can see the points in that direction.
Another thing I am going to be honest about is that I am really not a fan of graham cracker crusts. It’s not that I don’t like graham crackers I love me a good ‘ol S’more, it’s just one of those things. In a way it’s like my thing with peaches. There is nothing so good as biting into a fresh peach, the juices running down your chin, that is the best way to eat a peach. However, I don’t like peaches baked or from a can, I just feel like they get slimy when you cook them, definitely a texture thing. Meanwhile back to the graham cracker bit, I have made key lime pie with a regular flour pie crust and really wasn’t a fan. Sometime soon I will try creating a shortbread crust to see how that works. If you wanted to embellish the crust you could toss grated lime zest with the other crust ingredients.
Oh no I still don’t have a full sized oven but I do have my amazing mini oven…
This is a must have on your gift registry no matter what it’s for wedding, housewarming, or holiday wish list (Baby registry may be a stretch) holds a 9 inch pie with no problem. The true test will be when I am making Thanksgiving dessert for 26 people this year.
Key Lime Pie
Graham Cracker Crust
Pre-heat oven to 350
In a medium sized bowl melt butter in microwave, add graham crackers and sugar mix still blended. Spread crumb mixture across 9 inch pie plate pressing gently with a cup to form a shell. Bake 8 minutes set aside to cool.
In medium bowl whisk together all ingredients, pour into pie plate bake at 350 for about 15 minutes. Cool on rack then refrigerate til serving.