Mangrove Mama Key lime pie

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From Carol's Key West story.
1/4 cup butter, melted
1 cup graham cracker crumbs
1 tablespoon sugar
1 1/2 teaspoons cinnamon
5 large egg yolks
1 can (14 oz) sweetened condensed milk
Juice from 6-8 Key limes (about 2/3 cup)
Whipping cream

1. Heat oven to 325 degrees. For crust, mix butter, graham crackers, sugar and cinnamon in medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside; let cool completely.


2. For filling, beat yolks in food processor fitted with metal blade or with hand mixer, about 2 minutes. Add condensed milk to yolks; process or beat until incorporated. Add lime juice. Process 2 minutes; pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven; cool on wire rack 1 hour. Refrigerate, covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.


Note: Instead of whipped cream, you may top with meringue: Beat 5 egg whites until stiff but not dry. Add 1/ 4 cup sugar, beating constantly until combined. Spread over baked filling; bake at 350 degrees until meringue starts to brown, about 5 minutes.

You can use bottled Key lime juice for this.

R.T. Enna

Member since Jul 2007

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