Ingredients Weight Measure
Butter, melted 4 oz. 1/2 cup
Brown sugar 3 oz. 1/2 cup
Graham cracker crumbs 8 oz. 2 cups
Condensed milk 28 oz. 2 cans
Key lime juice 16 oz. 2 cups
Egg yolks 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.


  1. Combine melted butter, brown sugar and graham cracker crumbs. Mix well to moisten crumbs. Spread crumbs evenly on bottom half and halfway up the sides of a well-greased 10" springform pan. Place crust in cooler until ready to fill.
  2. Stir together condensed milk, lime juice and egg yolks. Blend well.
  3. Remove 1 cup of mixture and place in a bowl. Blend in TABASCO® Green Jalapeño Pepper Sauce.
  4. Pour remaining mixture into crust; then place the TABASCO® mixture on top. Swirl mixtures together.
  5. Bake in a water bath in a preheated 350°F oven for 2 hours or until set.
  6. Remove cake from water bath and continue baking for 30 minutes. Allow cake to cool completely before removing from springform pan.

Yield: 1 pie