Philacatessen | Green for the Eagles Key Lime Pie

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Eagles fans are riding high this week, and my kitchen reflects that. We all have to do our part to support our beloved Birds, and my skill happens to be culinary.

In addition to wearing team swag, or at least shades of green to show my solidarity all week, I am churning out suitably green dishes in the run up to Sunday night’s game. This key lime pie, one of my husband’s specialties, is simple, delicious and a good way to serve a burst of citrusy freshness when local fruits are out of season. OK, so it’s not the same shade of green as the team uniforms, but you get the point.

Many key lime pie recipes call for raw eggs beaten into the custard filling and chilled, which freaks me out. I prefer this version, which bakes the pie briefly before chilling.


A word on the limes: I have used both key limes and regular limes for this pie, and determined that the little key limes are not worth the bother. They are difficult to find, expensive and filled with pits. Purists may disagree, but I find regular limes to be perfectly wonderful for this dessert.

Serve this with fresh whipped cream: It makes a beautiful presentation and complements the tartness of the pie nicely.

Key Lime Pie

Serves eight

Graham cracker crust:

  • 1½ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter

Heat your oven to 350 degrees. Place the butter in a 9-inch pie pan, and melt it in the microwave for about 30 seconds.

Place the remaining ingredients in the pan, then mix with a fork or your fingers until the texture is uniform.

Press the mixture into the pan and up the sides to form a crust.

Bake for about 10 minutes until the crust is just starting to brown. Remove it from the oven and set aside.

Lime filling:

  • 1 14-ounce can sweetened condensed milk
  • 2 eggs
  • ¾ cup fresh squeezed lime juice
  • Zest of 1 lime

Whisk together the condensed milk and eggs in a medium-sized bowl until slightly thickened.

Add the juice and zest; mix again.

Pour the filling into the prepared shell and bake the pie for about 15 minutes. Remove the pie from the oven, cool and chill it in the refrigerator until set, at least eight hours or overnight.

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