This is one of my all time favorite pie recipes, and it’s also one of the easiest to make. I think chilled pies are an absolutely perfect dessert for hot summer days, and this key lime pie is no exception. Though I generally prefer classic flakey pie crust, graham cracker crust definitely works better for some recipes, including key lime pie. Plus, graham cracker crust is incredibly simple to prepare, coming together in only a few minutes.
I’ve made this recipe nearly a dozen times, and it always comes out fantastic. Similar to the grapefruit pie I made earlier this year, the filling only requires fresh citrus, sweetened condensed milk, and eggs. Key limes aren’t always available in our area, and when they are they tend to be very expensive. Usually when I make this pie I use fresh regular limes, or even bottled key lime juice. Both work wonderfully.
For the Lime Filling:
4 tsp. grated lime zest
4 egg yolks
1 (14 oz.) can sweetened condensed milk
½ cup lime juice
For the Graham Cracker Crust:
9 graham crackers
2 Tbsp. granulated sugar
5 Tbsp. unsalted butter, melted
For the Whipped Cream Topping:
1½ cups heavy cream
½ cup powdered sugar
1. Preheat oven to 325 °F.
2. To make the filling, whisk together lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
3. To make the crust, pulverize graham crackers into small crumbs in a food processor. Add sugar and pulse a few times. Dump mixture into a 9-inch pie plate, and slowly drizzle melted butter over the mixture while stirring and mixing continuously with a fork. The mixture is ready when the dry ingredients are thoroughly moistened and it looks like wet sand. Press crumb mixture into the pie plate and up the sides. Bake crust until it is fragrant and beginning to brown, 15 to 18 minutes. Transfer to a wire rack to cool to room temperature.
4. Once the crust has cooled to room temperature, pour in the filling. Bake until the center is set, yet still wiggly when jiggled, about 15 minutes. Return the pie to a wire rack and cool to room temperature. Refrigerate until chilled, at least 3 hours.
5. To make the whipped cream, whip the heavy cream with an electric mixer on medium speed until soft peaks form. Add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream until stiff peaks form. Decorate pie with whipped cream and slices of lime. Cover leftovers with plastic wrap and refrigerate for up to 3 days.
Yield: 8 slices
(Recipe from Brown Eyed Baker)