Mama Jo’s Key Lime Pie
Crust:
1/2 cup melted butter
1 1/2 packages of graham crackers
- pulsed with a blender or smash into crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Mix well and press firmly into a springform pan.
(*FOR A GLUTEN-FREE CRUST: *)
1/2 cup melted butter
2 packages of Pamela’s Gluten-FREE graham crackers
- pulsed with a blender or smash into crumbs
1/4 cup AND 2 Tablespoons granulated sugar
3/4 teaspoon cinnamon
Mix well and press firmly into a springform pan.
Filling:
1 14 oz. can sweetened condensed milk
3 egg yolks (fridge temperature)
½ cup Key Lime juice
(Nellie and Joe’s Key West Lime Juice is preferred with this recipe!)
Mix ingredients with a hand mixer until combined - and then mix on HIGH for 3 minutes.
Pour evenly on top of the crust.
Bake at 350 until firm which means NO “jiggle in the middle” (about 15 minutes).
Prepare:
2 cups heavy whipping cream
1 teaspoon vanilla (Mexican vanilla is preferred)
Whip up and set aside.
Topping:
1 14oz. can sweetened condensed milk
2 tsp. micro grated lime peel (usually just one ripe lime…)
½ cup Key Lime juice
(Nellie and Joe’s Key West Lime Juice is preferred with this recipe!)
Beat until VERY thick and smooth, then CAREFULLY FOLD IN whipped cream.
DO NOT over fold or stir once whipping cream is added.
It will be lumpy, don’t worry about them! (They will even themselves out… I promise!). Chill in fridge.
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Chill topping mixture until baked pie is throughly cooled enough to add the topping.
Top the cooled pie with “topping” and chill again for 3-6 hours or overnight.
Remove from the fridge 1/2 hour before serving.
Cut into slices.
Grab one before serving and eat immediately, or save for later... as there will not be any leftover!
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