Due to popular demand (3 friends), I am posting this recipe. It is from the comments attached to Easy Key Lime Pie, and is great for anyone who has less than three to four hours to go from purchasing ingredients to assembly, baking, and serving. Depending upon the city, that includes commuting time.
General Recipe Requirements:
- Two 8-9″ pie pans (heavier is better for this recipe, but disposable also works.)
- Oven (Any size, but not microwave.)
- 3 bowls: one large one for mixing the key lime pie filling, medium for mixing graham cracker crust base (trust me, it’s worth it), small one for melting butter
- Trash can or Receptacle w/liner for discarded egg remnants/shell, cherry pie filling can lid
- Spatula for scraping the bowl
- fork for mixing up the crust
- knife for cutting off the butter since you don’t need an entire stick
- can opener
- measuring cups and spoons
- 1 can cherry pie filling (whatever type or style suits you best; I prefer the most cherries I can get and typically buy generic versions on sale, with sugar added) Enough to top at least one 8-9″ pie +/-. It is more as a garnish that you add after cutting the pie and before serving.
- 1 can of whipped topping (I prefer the Land O’Lakes heavy whipping cream because it is the real stuff, but if you choose to make literally real whipped cream for this, feel free. One half to one pint should do.)
- 4 egg yolks; could be five dependent upon the size of the eggs, whites not required.
- 1 can sweetened condensed milk (14 oz. variety)– you can always add more. This is to start.
- 1 c key lime juice: Do not bother juicing limes. Go to the store and buy a bottle of Nelly and Joe’s Famous Key West Lime Juice in the yellow bottle in the juice aisle. It is milder than traditional Persian lime juice and a little less potent. More refreshing than tart. At least use a half cup of the key west stuff and I have put in a 1/4 c of regular lime juice to substitute the other half cup as needed. Same result, less effort.
- 1 box of crushed graham crackers or Nilla wafers. I do not mind using pre-made graham cracker crusts (rub the inside of the crust with the ground cinnamon before adding filling and it’s almost comparable but not quite for substitution purposes). Most boxes of graham crackers will list the needed ratio of sugar, butter and graham crackers for making crusts. For use of this blog, the ratio comes from Graham Cracker Pie Crust. If crushing your own graham crackers, start with cinnamon graham crackers.
- If using 2 c pre-crushed graham crackers, add up to 1 teaspoon of ground cinnamon and perhaps a few shakes of ground nutmeg. If using fresh nutmeg, grate off 1/4 -1/2 teaspoons of nutmeg. Mix with the 1/2 c melted butter (I use the microwave for melting this, 5 seconds at a time) and 1/3 c melted sugar.