Pregnancy Friendly Key Lime Pie with Graham Cracker Crust

Total time3 hr 40 min

Prep time20 min

Cook time20 min

4.6

(23)

Pregnancy Friendly Key Lime Pie with Graham Cracker Crust

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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

4 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
1 tbsp key lime zest (from about 8–10 key limes)
1 can (14 oz) sweetened condensed milk
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.

For the whipped cream

1 cup heavy cream
2 tbsp powdered sugar

For serving

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, using the flat bottom of a measuring cup to compact it. 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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