Author Notes
When life gives you limes, make this sweet and tangy key lime pie!
Filling borrowed from Cook's Illustrated with an original, key lime graham cracker crust. —Julia
Ingredients
- Key Lime Crust
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1.5 cups
graham cracker crumbs
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0.5 cups
brown sugar
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6 tablespoons
melted butter
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2 tablespoons
key lime zest
- Key Lime Filling
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4
egg yolks
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3 tablespoons
lime zest (from 4 key limes)
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0.5 cups
lime juice
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1
can sweetened condensed milk
Directions
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Preheat your oven to 350º F.
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Start by combining graham cracker crumbs, brown sugar, zest and melted butter in a large bowl until it sticks together like wet sand.
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Spray the bottom of a 9-inch pie plate with your preferred baking spray and pack your crust into the pie plate until it’s densely and compactly situated. Bake for about 10-minutes or until it’s looking golden and the smells start wafting. Set aside crust to cool, but don't turn off our oven.
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For your filling, whisk together 4 egg yolks for about two minutes. Add your lime zest and continue whisking until your mixture is a pale green.
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Whisk in your lime juice and condensed milk until your filling starts to thicken. Let rest for at least 20-minutes at room temperature, giving the filling adequate time to firm up. Pour filling into the cooled pie crust and return it to your 350 degree oven for 15-20 minutes or until the center of your pie is firm.
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Let your pie rest until it reaches room temperature and then place in the fridge to chill (can be made up to a day in advance).
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Slice & serve chilled with a dollop of whipped cream and a slice of lime!
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