Paula Deen’s Key Lime Pie

My sweet friend from work picked a ton of Mexican Key Limes and brought them to me one morning. It was such a nice surprise and let me tell you how amazing my house smelled when I brought them home!!! MMMM… I love decorating with food, fruit, and natural elements in my home so I placed them in a large vase for a while.

One of my best go-to recipe books is Paula Deen’s. Pretty much a southern cookbook bible 🙂 I had never made her Bubba’s Key Lime Pie, but decided to give it a go. Cameron told me it was better than Village Inn pie, which in his book, is a VERY big deal. I laughed but in all honestly, this pie was really easy to make and delicious.

*Remember that you need to let it set overnight though and you are good to go!

Paula Deen’s – Bubba’s Key Lime Pie

Paula Deen
Prep Time 10 mins
Cook Time 25 mins
Chill 8 hrs
Total Time 8 hrs 35 mins
Course Dessert
Servings 8 people

Ingredients
  

Graham Cracker Crust

  • 5 tbsp Butter Melted
  • 1.5 cups Graham Cracker Crumbs I quickly throw mine in a food processor but you can easily grind them as well
  • 1/2 cup Sliced Almonds

Pie Filling

  • 2 Egg Yolks
  • 2 tsp Grated Lime Zest
  • 1/2 cup Key Lime Juice
  • 14 oz Sweetened Condensed Milk

Whipped Cream

  • 1 cup Heavy Cream
  • 1/4 cup Sugar

Instructions
 

Graham Cracker Crust

  • Combine ingredients and press down firmly into a 9-inch pie dish. Bake for 8-10 minutes at 350 degrees.

Pie Filling

  • In a medium bowl bowl 2 egg yolks.
  • Add condensed milk, key lime juice and zest. Blend together.
  • Pour filling into crust and bake for 15 minutes at 350 degrees.
  • Refrigerate pie overnight before serving to set.

Whipped Cream

  • Slowly add sugar to heavy cream while beating taking speed up as the mixture thickens.
  • Pipe out whipped cream onto pie, slice and serve!

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