Summer Citrus Series: Key Lime Pie Recipe

Key Lime Pie

Ingredients

1 cup plus 2 ½ tbsp. graham cracker crumbs

1/3 cup granulated sugar

5 tbsp. unsalted butter, melted

1 ½ tbsp. lime zest (from 2 limes)

3 egg yolks

1 14 oz. can sweetened condensed milk

2/3 cup fresh Key lime juice (fresh key limes are hard to find in my area, I prefer to use 1/3 fresh lime juice and 1/3 bottled key lime juice)

1 cup heavy cream, chilled

1 to 2 tbsp. confectioners’ sugar

½ to 1 tsp. vanilla extract

1. Heat oven to 350 degrees Fahrenheit. You can either choose to make your own graham cracker crumbs by pulsing graham crackers in the food processor for about 1 minute, or you can just purchase them for the supermarket.

2. Combine graham crumbs, granulated sugar and butter in a bowl until well incorporated.

3. Press graham mixture into the bottom and sides of a 9” pie pan. Bake until lightly browned, about 10 minutes. Let cool.

4. In a mixer bowl, beat lime zest and egg yolks with whisk attachment until pale and thick, about 5 minutes.

5. Add milk and continue to beat for 3 to 4 minutes, until thickened.

6. Add lime juice and mix by hand until smooth.

7. Pour filling into pie crust; bake until filling is just set in the middle, 8 to 10 minutes. Let cool.

8. In a medium mixing bowl, whisk heavy cream, vanilla extract and confectioners’ sugar to stiff peaks.

9. Spread the whipped cream over top of pie and chill in the refrigerator or freezer for 2 to 3 hours before serving.

Whipped Cream

1 cup heavy cream

1/8 cup (2 tbsp.) sifted confectioners’ sugar

½ to 1 tsp. vanilla extract

1. Chill a medium mixing bowl in the freezer for at least 10 minutes.

2. In a medium mixing bowl, whip heavy cream, vanilla extract and confectioners’ sugar to stiff peaks.​

#Lime #Pie