Key Lime Pie

Name: Key Lime Pie
Prep time: 3 h 10 min
Cook time: 25 min
Total time: 3 h 35 min
Yield: 10 slices
Ingredients: 1 1/2 cups Graham crackers; 6 tbsp unsalted butter; 3 tbsp granulated sugar; 1 14 oz can sweetened condensed milk; 2/3 cup key lime or regular lime juice; 4 large egg yolks; 1/8 tsp kosher salt; 3/4 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

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Prep Time
3 hrs 10 mins
Cook Time
10 mins
Total Time
3 hrs 35 mins
Servings
10 slices
Calories
329 kcal
Course
Dessert, Others
Cuisine
American, International

Key Lime Pie

Katherine Foster

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This is the perfect key lime pie! Tart and sweet, smooth and creamy, it brings me back to Key West every time.

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Ingredients

Servings

Graham Cracker Crust

1 1/2 cups Graham crackers finely ground
6 tbsp unsalted butter melted
3 tbsp granulated sugar

Filling

1 14 oz can sweetened condensed milk
2/3 cup key lime or regular lime juice
4 large egg yolks
1/8 tsp kosher salt

Whipped Cream Topping

3/4 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 350 degrees F.

Make crust:

With a spatula in a medium mixing bowl, mix together the butter, sugar, and finely ground graham crackers. Mix well until the mixture is the texture of coarse sand and sticks together when pressed. Press crumbs evenly into the bottom of a 9-inch pie dish and up the sides. Use a ramekin or heavy measuring cup to press the crumbs into an even crust. Bake crust for ten to thirteen minutes, then take out and let cool. Leave oven on.

Make filling:

In a medium mixing bowl, whisk egg yolks until pale in color; add condensed milk and salt, then whisk together well. Add lime juice and whisk again until well-incorporated.
Pour over crust in pie dish and bake for 15 minutes, do not let brown. Let pie cool for 30 minutes at room temperature, then let chill in refrigerator for at least 3 hours.

Make whipped cream:

In a large mixing bowl and with an electric mixer, whip cream until it just begins to look like it's no longer completely liquid, about 2 minutes. Add sugar and continue beating the cream for another minute. Once cream is at soft peaks, add vanilla extract, then whip until the cream is stiff and completely whipped up.
Once set after at least 3 hours, pull pie out of fridge and dollop whipped cream around the edges of the pie (and wherever else on the pie you want it). Serve.
This key lime pie lasts for a week in the fridge.