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Key limes tend to be slightly more tart and floral. They are smaller and yellow compared to regular Persian limes. This recipe requires about 1lb or 0.45 kg.
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Mix graham cracker crumbs, melted butter, and sugar until well combined. Press mixture into an 8x8 inch pie plate.
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Bake at 375 F (190 C) for 7-10 minutes. Pull from the oven and set aside to cool while you make the filling. Lower oven temperature to 325 F (162 C).
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Whisk together condensed milk and egg yolks thoroughly. Blend in lime juice and zest until well combined. Pour into cool crust. Bake 10 minutes.
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After baking, let cool completely in the refrigerator for at least 2 hours. Decorate with whipped cream and Persian lime wedges.
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