Charleston Key Lime Pie

Susan Vega // Savor Your Saturday


May 4  

I am the youngest of ten children from a large Catholic family. We have shared many things over the years. Here is the story behind this family pie: my late brother, Robert, was a very talented chef. After graduating from the Culinary Institute of America in NYC, he became the executive chef in a high-end restaurant in Charleston. Later, he opened his own restaurant in Myrtle Beach. This pie was often on his dessert menu, and it’s delicious. Make sure to prepare 4-6 hours before serving.

Graham Cracker Crust (Preheat oven to 375◦)

  • 1 1/2 cups graham crackers
  • 1/3 cup granulated sugar
  • 6 tablespoons melted unsalted butter, cooled slightly

In a food processor, pulse together dry ingredients until it resembles sand. Pulse in melted butter until just combined (should resemble damp sand). Press into 9-inch glass pie plate and bake at 350◦ until set (about 7-9 minutes). Let cool completely before filling.

Filling (Adjust oven to 350◦)

  • 6 egg yolks
  • 2 14-oz cans sweetened condensed milk
  • 6 oz key lime juice—found in a bottle (Nellie & Joe’s brand is the one I like)
  • zest and juice of one lime

Hand whisk only until just combined (do not use electric mixer). Pour into cooled pie crust. Bake 18-20 minutes until just set (middle will be jiggly). You can also bake in a tart pan. Adjust time to 10-12 minutes. Cool on counter before placing in refrigerator. Serve with fresh whipped cream.

Whipped Cream (Make immediately before serving)

  • 1 cup very cold, heavy cream
  • 2 tablespoons confectioners’ sugar or granulated sugar
  • ½ teaspoon pure vanilla extract

In a stand mixer with a whisk attachment, whip together all ingredients on high speed until medium peaks form. Watch closely as it begins to thicken—it will all come together quickly.

Proclaim the Genius & Share!
  • My husband and I made this together and it turned out to be delectably delicious! An easy gourmet addition to our Sunday family meal. This will be a go-to recipe as we head into the warm summer season. Thank you for sharing Susan!

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