Key Lime Pie
300kcal
Ingredients
- 2 cups graham cracker crumbs
- 8 tbsp melted butter
- 3 tbsp white sugar for crust
- 2 cans sweetened condensed milk about 14 oz per can
- 1 cup key lime juice approximately 24 key limes
- 8 egg yolks
- 2 tbsp fresh key lime zest
- 1.5 cups whipping cream 35% fat
- 3 tbsp white sugar for whipped cream
Method
- Preheat oven to 375°F (190°C).
- Combine graham cracker crumbs and 3 tbsp white sugar in a medium bowl.
- Mix in melted butter until well combined, then press evenly into a glass pie plate.
- Bake the crust for 12 minutes, then remove and allow to cool completely.
- Lower oven temperature to 325°F (163°C).
- In a bowl, gently fold the egg yolks into the sweetened condensed milk until combined.
- Add the key lime juice and lime zest to the condensed milk and yolk mixture and mix gently.
- Pour the filling into the cooled pie crust and bake for approximately 17 minutes (until set).
- Remove the pie and cool completely on a wire rack.
- Place the stand mixer bowl and whisk attachment in the freezer to chill for at least 15 minutes before whipping cream.
- When the pie is completely cooled, add 3 tbsp white sugar to the chilled bowl, pour in the whipping cream and whip at medium speed until stiff peaks form, about 3 minutes.
- Spoon or pipe the whipped cream onto the top of the pie and garnish with fresh lime zest.
- Place the pie in the freezer for 10 minutes before slicing. Serve immediately.
Nutrition
Calories300kcalCarbohydrates33gProtein7gFat16gSaturated Fat9gCholesterol160mgSodium160mgPotassium150mgFiber0.5gSugar28gVitamin A500IUVitamin C15mgCalcium150mgIron1mg
Notes
About 24 key limes yields roughly 1 cup of juice — they are very small so use a juicer. Chill the mixing bowl and whisk before whipping cream for best results.