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Uncle Bubba's Key Lime Pie


Paula Deen

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  • Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup slivered almonds
  • 1/2 cup clarified butter, melted
  • Filling:
  • 2 (14 oz) cans sweetened condensed milk
  • 6 egg yolks
  • 1/2 cup store-bought key lime juice
  • 1 Tbsp. fresh key lime zest
  • Juice of 1 key lime (about 3 Tbsp)
  • 2 tsp. vanilla extract



Step 1

Preheat oven to 325, Lightly grease a 9-inch deep-dish pie plate.

In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter (gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three fourths of the original amount will remain. Clarified butter is ready to use)and mix well. Gently press in bottom and up sides of prepared pie plate.

In a medium bowl, combine condensed milk, egg yolks, store bought juice, zest, fresh key lime juice and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 mins. or until set. Let stand at room temperature for 30 mins. Refrigerate until ready to serve.

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