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Key lime pie recipe

As Peoples Banker, one of our core values is “passion”.  We have many passions, and among them is the passion for food.  So we invented what we call “Food Friday”.  Everyone from the office brings food and between helping Guests,we rush to the breakroom to stuff ourselves with the vast culinary delights of Food Friday.  Inevitably, these recipes are demanded to be shared.  And since we love ya, we want to share them with you as well.

In the spirit of summer, we will highlight Jessica’s Key Lime Pie.


1 1/2 cups of graham cracker crumbs

6 tablespoons unsalted butter, melted and cooled

5 tablespoons of sugar

1 can (14 ounces) can sweetened condensed milk

4 large egg yolks

1/2 cup freshly squeezed key lime juice

1 tablespoon grated key lime zest, plus more for garnish

1 1/2 cups of heavy cream, chilled



1. Heat oven to 375 degrees. Combine graham cracker crumbs, butter, and 3 tablespoons

sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly

browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely


2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk,

egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.

3. Return pie to oven, and bake until the center is set but still quivers when the pan is

nudged, 15 to 17 minutes. Let cool completely on a wire rack.

4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl

of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft

peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.


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