Key Lime Pie
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Key Lime Pie

Servings

8 slices

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Crust:

  • 2 cups Graham Crumbs

  • 8 TBS Melted Butter

  • 3 TBS White Sugar

  • Pie Filling:

  • 2 Cans Sweetened Condensed Milk

  • 1 cup Key Lime Juice (Approximately 24 key limes)

  • 8 Egg Yolks

  • 2 TBS Fresh Key Lime Zest

  • Topping:

  • 1 1/2 Cups Whipping Cream (35%)

  • 3 TBS White Sugar

Directions

  • Pre-heat over to 375.
  • Combine white sugar and graham crumbs in a medium-sized bowl
  • Mix in melted butter and combine well
  • Press evenly in a glass pie plate
  • Bake in oven for 12 minutes and remove, allowing to cool completely.
  • Lower oven to 325.
  • In a bowl, gently fold the egg yolks into the condensed milk.
  • Add the juice and zest
  • Pour into cooled pie crust and bake for ~17 minutes.
  • Remove and cool completely on a wire rack.
  • Place stand mixer bowl and whisk into freezer and allow to chill for at least 15 minutes.
  • When the pie is cooled down completely, start making the whipped cream.
  • In the chilled bowl, add the sugar.
  • Pour in the cream and mix at medium speed until stiff peaks form, ~3 minutes.
  • Spoon onto top of the pie.
  • Add fresh lime zest as a garnish
  • Place in freezer for 10 minutes before slicing and serving.
  • Do so immediately.

Notes

  • 24 is a LOT of tiny limes, make sure you use a juicer or tool.