Easy Peasy Key Lime Squeezy

There was a pie contest at work for our upcoming #pieweek coverage. The idea was to pick something regional — and though I initially had very ambitious plans for something pecan-y or savory, I got lazy/cheap at the last minute.

Here’s why key lime pie (or in my case, just regular lime pie) is awesome:

  • It costs about $12 to make.
  • It takes no time.
  • It is f*ing delicious.

In short: It will win you second place(!!) in a contest at minimal cost/effort. If you want to win, you probably have to make a real crust from scratch and let’s be honest: Who really wants to do that? So I read a few recipes like Pioneer Woman and Cooks Illustrated and here’s what I did:


Crust: 14 whole graham crackers, 1/3 cup butter, 1/3 cup sugar

Filling: 1 can (14 oz) sweet condensed milk, 2 egg yolks, 1/2 cup lime juice, 1 TBS lime zest


  1. Grind up the grahams, pour in melted butter and sugar. Put it in your pie pan and bake for five mins at 350. Cool before filling.
  2. Beat the yolks and zest, beat in the condensed milk, then the juice. I whizzed it on high to get some fluff.
  3. Pour in pan, bake for 15 minutes, et voila.

— Claire

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