In our three-part series on 5 ingredient Thanksgiving recipes, we’ve saved the sweetest until last.
In part one we focused on the main, in part two on a creamy side. Now it’s time for the final course of our low-cost, low-maintenance holiday dinner. And what’s a better way to seal the deal than with a Key Lime Pie. A Floridian favorite that has made it’s way up the east coast and across the country, this perfectly balanced citrus pie will make a refreshing end to your holiday dinner.
And with just five ingredients (plus some fresh cream if you want to really live it up), it’s all about ease.
This recipe yields one 9-inch pie and takes 40 minutes to prepare plus 3 hours to set.
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 3 large egg yolks
- 3/4 cup fresh lime juice (Key lime juice makes for a perfectly balanced tart, yet sweet pie if available)
- Preheat the oven to 350ºF.
- Combine graham cracker crumbs and butter in a 9-inch pie pan, stirring together until the mixture is moist. Press the mixture firmly into the bottom and up the sides of your pie pan.
- Bake the crust for 10 minutes and let it cool completely on a wire rack, about 30 minutes.
- In a large bowl, whisk together the sweetened condensed milk, egg yolks and lime juice until smooth. Pour the filling into the prepared crust.
- Bake the pie for 15-20 minutes making sure the edges are set, but the center remains wobbly.
- Cool the pie for 1 hour on a wire rack and then refrigerate for 3 hours or until set.
- Top with whipped cream, lime slices, and lime zest if desired.
This is an adaptation of Baked by an Introvert’s recipe. For the original and many more great recipes visit the site here.
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