Despite my experience and all my efforts, every once in a while a recipe will not turn out so aesthetically pleasing. This was one of those times. When you take a look at the ingredients and directions, it seems so simple. As hard as it is to admit, it wasn’t the recipe, it was me.

The first time I attempted to make this pie, I doubled the crust as I always do. When I made the filling, I realized I would not have enough to fill up the crust I had laid down.

It looked really bad, so I couldn’t photograph it, but it still tasted wonderful.

While we all know it’s what’s on the inside that counts, I always get a thrill out of pulling a masterpiece out of the oven. So, I made the pie a second time. I did not double the crust this time. Then I prepared the filling and once again, it did not fill up to where I thought it should be.  After it had cooled, I went to wrap the pie with saran wrap to put it in the fridge. Huge mistake. Do not do this. The saran wrap fell onto the cake and when I lifted it off, the top came off with the cake. Lesson learned: do not put saran wrap on it until it hardens in the fridge.

The third time was the charm. I had finally used the correct size pie plate. It was that simple a solution! This pie is simply delicious. It is tangy and not too sweet. The cream cheese gives the filling a hardy texture and makes it so smooth and creamy. The graham cracker crust is the perfect home for the delightful filling. Don’t let my mistakes prevent you from making it, if anything learn from them to make it successfully yourself!

This recipe is courtesy of Sally’s Baking Addiction and will serve 8 to 10 people who will adore this marvelous dessert.

Ingredients for Key Lime Pie:

For the Crust:

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/3 cup granulated sugar

For the Filling:

4 oz. full-fat cream cheese, softened to room temperature
4 egg yolks
14-oz. can sweetened condensed milk
1/2 cup lime juice
zest of 1 lime

Adjust the oven rack to the lower third position and preheat the oven to 350°.

Spray a 9-inch pie dish with non-stick cooking spray.

Set aside.

Make the crust:

Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl until combined.

Press into the bottom of the prepared pan and only slightly up the sides.

The crust will be thick.

Bake the crust for 12 minutes as you prepare the pie filling.

Make the filling:

Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed until smooth, about 1 minute.

Beat in the egg yolks, scraping down the sides as needed.

Beat in the condensed milk, lime juice, and lime zest until combined.

 

Pour into the warm crust.

Bake for 16-18 minutes or until the sides are very lightly browned.

The center may slightly jiggle, which is okay.

Allow pie to cool set on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at 4 hours before slicing.

Serve the pie chilled.

Cover the pie and store in the refrigerator for up to 3 days.

It’s that simple!