Super simple - Key lime Pie recipe

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Make the graham cracker crust by combining 1 package of graham crackers and 1/4 cup of powdered sugar in a food processor and pulse for 30 seconds until crumbly.

Melt 1/2 stick of butter in the microwave for about 40 seconds and add it to the graham cracker mixture in the food processor.

Pulse the mixture until it resembles wet beach sand, about 30 seconds.

Preheat the oven to 350°F.

Spray or oil a traditional pie pan to help the crust brown and make it easier to remove.

Press the graham cracker mixture into the pie pan evenly using hands or a spoon.

Bake the crust in the preheated oven for 7 minutes and then let it rest for about 10 minutes.

Squeeze two Persian limes to yield about 1/3 cup of juice and combine it with key lime juice to make a total of 2/3 cup of lime juice.

In a mixer, combine the 2/3 cup of lime juice, 1.5 cans of sweetened condensed milk, 1/3 cup of sour cream, and 3 egg yolks.

Mix the ingredients together with a paddle attachment, covering to prevent splashes.

Pour the filling into the cooled pie crust and bake at 350°F for 15 minutes.

Let the pies cool for 10 to 15 minutes before refrigerating for about 30 minutes.

Prepare the topping by whisking fresh whipping cream with a little confectionary sugar and Bacardi coconut rum until it reaches a Cool Whip-like consistency.

Spread the whipped cream topping over the cooled pies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens