- 6 tablespoons melted butter
- 3 tablespoons sugar
- 1 1/3 cups graham cracker crumbs
Preheat oven to 350 degrees. Stir together butter, sugar, and graham cracker crumbs in a medium bowl. Firmly press the mixture into a 9-inch pie pan. Bake crust for 8 minutes. Cool slightly.
- 2 cups sweetened condensed milk
- 1/4 cup plus 2 tablespoons key lime juice
- 2 eggs
- 1 teaspoon vanilla
Whisk together sweetened condensed milk and key lime juice in a medium bowl. Whisk in eggs one at a time. Add vanilla and stir to combine. Slowly pour filling into crust. Bake 10 minutes or until set. Refrigerate at least 3 hours before serving.
Cooks' Note: Starring Rolls Cafe serves mini-versions of this Florida classic (pictured), made with key limes that are more tart and bitter than larger, greener Persian limes. This version makes a 9-inch pie.
We actually made two pies, one 8 inches, on 11 inches. For the 11-inch pie, we used a tart pan with a removable bottom. If I had had mine handy, we would have used that for the second pie, but we only had an 8-inch pie pan. I made 2 fillings, but we were about 1/2 cup short on condensed milk (with 3 14-ounce cans). We just decided to wing it on the crust and they turned out fine. The edges got a little crispier than I like, but other than that it was perfect. The pie in the tart pan was easier to cut and remove since it was lacking edges. Plus, it looked prettier with the wavy edge.
The pie was not only so easy to make (you could literally make it in 30 minutes, as long as it's 3 hours before you plan to eat it) but it was also delicious!