Key Lime Pie
This is a snap to make and the pie is wonderfully creamy with a delicious, crunchy graham cracker crust.Plan Ahead Note: the eggs need to be brought to room temperature and the pie needs to refrigerate 2 hours or overnight before serving.
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs (12 whole graham crackers, crushed)
- 2 Tablespoons light brown sugar firmly packed
- ½ teaspoon ground cinnamon
- pinch of salt
- 6 Tablespoons unsalted butter melted
Filling
- 3 large egg yolks at room temperature
- grated zest of 2 limes
- 1 14oz. can sweetened condensed milk
- ⅔ cup fresh lime juice
Instructions
Crust
- To prepare crust, preheat the oven to 350°.
- Lightly butter your choice of pie pan and set aside.
- Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl. Mix.
- Add the butter and mix well to achieve evenly damp crumbs.
- Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes.
- Place in center oven rack and bake for 7 minutes. Let cool on wire rack and refrigerate for 10 minutes before filling.
- Leave oven set at 350°.
Filling
- In a medium sized bowl, beat the egg yolks and lime zest together with an electric mixer on high speed until somewhat fluffy and well aerated, about 5 minutes.
- Gradually add the condensed milk and continue to beat until the last of the condensed milk has been added and the mixture is rather thick and fluffy, about 4 minutes.
- Slowly add the lime juice, mixing it on low until evenly blended.
- Pour the filling into the chilled pie shell. Place the pie on the center oven rack and bake just until the filling appears set, about 10 minutes.
- Transfer the pie to a wire rack and let cool thoroughly. Cover with loosely tented aluminum foil and refrigerate until very cold, at least 2 hours.
Notes
Recipe from PIE Cookbook