“No thanks, I don’t really like pie,” said no one, ever. The good news is, you don’t have to dedicated an entire afternoon to making one from scratch: this easy KLP recipe takes only a little longer to make than it does to eat. Scroll down for the recipe.
For the crust:
1 stick of butter (melted)
1 tsp. Vanilla extract
12 graham crackers (full length rectangles, not just the half-squares)
¼ cup sugar
1 tsp. Sea salt
Step 1. Melt the butter in a pan. Add the vanilla to the butter as it is melting and stir. Inhale this glorious scent.
Step 2. Crumble the graham crackers into a medium-fine (but not pulverized crumb). You can do it in a food processor or fill up a bag and let the kids whack it with a hammer or rubber mallet. We suggest double bagging it so the crumbs don’t spill out if the bag splits. Once they are fairly even in size, add to a medium sized mixing bowl and stir in sugar and sea salt.
Step 3. Pour in heavenly vanilla butter to graham cracker mix. Stir until well combined.
Step 4. Press into a 9-inch pie pan. This is your crust, so get it as high up on the sides and as even as you (and your helpers) can.
Step 5. Bake for 10-15 minutes at 350 degrees, just to lightly brown the crust. Set aside and allow to cool completely while you make the key lime filling.
For the filling:
Key limes!! Probably a pound.
Eggs, three (just the yolks)
1 can of sweetened condensed milk
¾-1 cup of lime juice (from key limes)
2 tablespoons of zest from key limes
(Don’t forget to stash a lime or two aside for garnish, or get a regular lime just for this purpose.)
Step 6. Whip together the eggs and lime zest either by hand or in a stand mixer for about 2 minutes at medium.
Step 7. Add in condensed milk and mix for 3 more minutes. Mixture should be somewhat thick now.
Step 8. Add in lime juice and mix well, until combined, about 1 minute.
Step 9. Pour or spoon tart delicious mixture into previously cooled crust.
Step 10. Refrigerate for at least 2 hours and serve cold with whipped cream and a lime wedge garnish. Some people like to put their pie in the freezer and serve frozen, which is awesome on a hot day. There is no wrong way to eat this pie!
—Amber Guetebier, adapted from a verbal recipe from Alix Benedict
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