Ingredients
Scale
For the Pie Crust:
- 1½ cups ground Nabisco Honey Graham Crackers
- ¼ cup butter, softened
- 1 tablespoon honey
- Preheat the oven to 350 degrees.
For the Pie Filling:
- 3 large egg yolks
- 14-oz can La Lechera sweetened condensed milk
- ½ cup Nellie and Joe’s Key West lime juice
- ½ teaspoon fresh lime zest
For the Whipped Cream Topping:
- 2 cups whipping cream
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1½ tsp pure vanilla extract
For the Garnish:
- 8 thinly sliced lime rounds
Instructions
For the Pie Crust:
- Combine the ingredients in a bowl and using your fingers, pinch mixture until well combined. Press evenly into a 9-inch pie plate.
- Bake for about 5 minutes, or until golden brown. (Leave oven on.) Cool before filling.
For the Pie Filling:
- Beat together the filling ingredients in a large mixing bowl.
- When combined, pour into cooled pie crust.
- Bake for 20 minutes. Cool for 3-4 hours.
For the Whipped Cream Topping:
- Combine the ingredients in a stand mixer. With the whisk attachment, beat on medium to medium-high until stiff peaks just form.
- Spread topping over finished pie decoratively.
For the Garnish:
- Cut a small slit from the middle to the edge of each lime round. Pull apart and twist.
- Place lime twists evenly on the pie’s surface. Serve.