Key Lime Pie is one of my favorite desserts. Cool, creamy desserts just work with BBQ. Of course in true Meat Church fashion we are going to smoke this outside!
- Crust (sub, store bought pie crust)
- 1 1/2 C crumbled graham crackers
- 7 T butter, melted
- 2 T sugar
- 1 T brown sugar
- Pie Filling
- 2 C sweetened condensed milk
- 2/3 C key lime juice (15 limes should do or sub store bought juice)
- 6 egg yolks
- Whipped Cream for topping
- 9" pie pan
Prepare your Grill
Prepare your grill to a temperature of 350. This is a great recipe for a pellet or kamado since we are going high temp. I recommend a light smoking wood or pellet for this cook such as alder or a fruit wood. I go with cherry. No wood at all would be fine if you are using lump charcoal.
Make the pie crust
Mix graham cracker crumbs and sugars in a medium bowl. Then mix in the butter.
Press the crumb mixture into the pan and up the sides. Not too thick, not too thin. Place in the grill for 10 minutes to set while you make your pie filling.
Make the pie filling
Mix condensed milk and egg yolks together in a large bowl. Stir in key lime juice until slightly thickened.
Make the pie
Pour mixture into the pie crust. Cook for 18 minutes at 350.
Remove from the grill and allow to cool on the counter for 1 hour. Then place in the fridge for at least 6 hours, but preferably overnight.
Top with whip cream and enjoy!