Key Lime Pie for One
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A single key lime pie baked in a ramekin, with a graham cracker crust and a tart lime filling, topped with whipped cream if you like.
Ingredients
Crust
- ¼ cup graham cracker crumbs (about 2 full graham cracker sheets)
- 1 tbsp salted butter melted
Filling
- 2 large egg yolks
- 2½ tbsp lime juice
- ¼ cup sweetened condensed milk
Optional whipped cream
- ¼ cup heavy cream
- 1 tsp granulated sugar
- ¼ tsp vanilla extract
Equipment
- mixing bowl
- whisk
- hand mixer
Directions
- Heat the oven to 350°F. Stir the graham cracker crumbs into the melted butter and press firmly into the bottom of a 10-ounce ramekin.
- Bake the crust for 15 minutes, then let it cool.
- Whisk the egg yolks with the lime juice, then whisk in the condensed milk until smooth and a little thick.
- Pour the filling over the cooled crust and bake for 15 minutes, until the edges are set and the center still jiggles slightly.
- Let it cool on the counter for 20 minutes, then refrigerate for at least 3 hours.
- For the whipped cream, beat the heavy cream, sugar, and vanilla for 2 to 3 minutes, until soft peaks form. Spoon it on the pie just before serving.
Nutrition
Serving: 260g | Calories: 813kcal | Carbohydrates: 69g | Protein: 17g | Fat: 54g | Saturated Fat: 30g | Trans Fat: 1.2g | Cholesterol: 622mg | Sodium: 336mg | Potassium: 475mg | Fiber: 0.9g | Sugar: 54g | Vitamin A: 2115IU | Vitamin C: 14mg | Calcium: 341mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolks counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.