Recipe Book

Key Lime Pie

For the crust:

10 Graham Cracker Crumbs

1/4 Cup Sugar

6 Tbsp (3/4 stick) Unsalted Butter, melted

For the ﬁlling:

4 Extra-Large Egg Yolks, at room temperature

1/4 Cup Sugar

1 14 oz. Can Sweetened Condensed Milk

2 Tbsp Grated Lime Zest

3/4 Cup Freshly Squeezed Lime Juice (4 to 5 limes)

Preheat the oven to 350 degrees F.

How to make it:

For the crust, break the graham crackers, and place

in the 40 oz. pitcher with the sugar, and butter.

Pulse until crumbs. Press into a 9” pie pan, making sure

the sides and the bottom are an even thickness.

Bake for 10 minutes. Allow to cool completely.

Wipe out the pitcher with a paper towel.

For the ﬁlling, add the egg yolks and sugar to the 40 oz.

pitcher, and pulse 2 to 3 short pulses and then 5 to 6

long pulses until thick. Add the condensed milk, lime

zest and lime juice. Pulse again until well combined.

Pour into cooled pie shell and bake for 30 to 40 minutes.

Cool the pie for several hours, decorate with cream or

serve the cream on the side.