Key Lime Pie- Oprah Approved!

So after my total failure at the fair, I was hesitant to make this pie. But, I decided to plunge ahead and just  “go for it.”  Plus, the original recipe was found on, and if Oprah approves, then it must be good. Right?
I’m not much of a pie person, but one of my best pals is, and my Hubby totally is, and they both loved this recipe, so take their word for it, it’s a winner!
Below is the recipe with my slight alterations.
  • 3/4 pound graham crackers (About an entire normal sized box, or three packages)
  • 4 Tbsp. granulated sugar
  • 2 sticks melted butter
  • 1/4 tsp. sea salt
  • 4 egg yolks
  • 1 can (14 ounces) condensed milk
  • 2/3 cup fresh Key lime juice (This is about 4 limes)
  • 1 lime , grated zest
  • 1 cup heavy or whipping cream , chilled
  • 2 Tbsp. sugar
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream and sugar at a medium speed until nearly stiff. Evenly spread the whipped cream on top of the pie, and pipe around the edges for a fancier look if desired. Place in the freezer for 20 minutes prior to serving.

Finally, add any desired garnishes!



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