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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Kenny Chesney's Favorite Key Lime Pie Recipe

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This recipe for Kenny Chesney's Favorite Key Lime Pie is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 1/4 cups graham cracker crumbs
1/2 cup sugar
6 tbsp. unsalted butter, melted
4 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lime juice (2-3) limes (you can use Nellie and Joe's Key West Lime Juice)
2 tsp. grated lime zest
1 container (8 oz.) Cool Whip
Lime slices

Preheat oven to 325.


In a medium bowl, combine the graham cracker crumbs and sugar. Add the butter, stir with a fork until blended and transfer to a 9" deep dish pie pan. Press the crumbs with your fingers onto the sides and then the bottom of the pan, then press again with the bottom of a measuring cup to ensure a firm crust. Bake on the center oven rack for about 15 minutes or until golden brown. Let cool to room temperature.

Note: I use a pre-prepared graham cracker crust from the grocery store. If crust has already been baked, you're ready to go.


Place the egg yolks, milk, lime juice, and lime zest in a medium bowl. Using an electric mixer on high speed, beat for about 3 minutes or until thick.

When the crust is cool, pour in the filling and spread it evenly. Bake for 15 minutes or until the center is set but still jiggles when shaken. Let cool to room temperature, then cover with the whipped topping and garnish with the lime slices. Refrigerate for at least 3 hours or until well chilled.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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