Pregnancy Friendly Easy Key Lime Pie

Total time2 hr 35 min

Prep time15 min

Cook time20 min

4.6

(17)

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Ingredients

8 servings

For the crust

1 ½ cups graham cracker crumbs (about 12 full crackers)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted

For the filling

2 cans (14 oz each) sweetened condensed milk
1 tbsp key lime zest (from about 8–10 key limes)
⅔ cup fresh key lime juice (from about 16–20 key limes)
Ingredient note
Make sure to buy pasteurized juice. If making at home, make sure to wash all produce thoroughly.
4 large egg yolks
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

For serving

1 cup heavy cream
2 tbsp powdered sugar
key lime slices, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool slightly while you make the filling.

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