Classic Key Lime Pie
Tart, creamy, and unapologetically bright. It’s the kind of pie that cuts through a heavy meal like a razor.
Prep: 45 minutesCook: 35 minutesServes 8
Crust
| Item | Quantity |
|---|---|
| Cinnamon Graham Crackers | 230g (2 1/2 cup) |
| unsalted butter— melted | 65g |
| nonfat milk powder | 25g (3 tbsp) |
| sugar | 30g |
| salt | 3/4 tsp |
| heavy cream | 65g |
| pan spray or oil | 1 count |
Steps
- Preheat oven to 375°F (190°C). Melt the butter in a small saucepan.
- In a food processor, combine the graham crackers, milk powder, sugar and salt. Pulse until the crackers have become a fine powder. Stream in cream and butter and pulse until just combined.
- Pour the crust into an oiled, 9 inch, glass pie dish and evenly spread it out. Using the bottom of a cup container, start in the middle and compress the dough, working your way out to the edges. Bake at 375°F for 12 minutes.
Filling
| Item | Quantity |
|---|---|
| sour cream— full fat | 75g (1/3 cup) |
| key lime juice— Joe & Nellie's brand | 120g (1/2 cup) |
| egg yolks | 7 count |
| sweetened condensed milk | 396g (14 oz) |
| salt | 1/4 tsp |
Steps
- While the crust is baking, combine custard ingredients in a bowl and whisk to combine. Let sit for 20-30 minutes.
- Pour the custard into the pie crust and bake at 325°F (160°C) for 16-19 minutes, or until the edges of the pie have set and the middle jiggles slightly.
- Let the pie cool to room temperature and then place in the refrigerator and let it cool overnight.
Whipped Cream Topping
| Item | Quantity |
|---|---|
| heavy cream— cold | 250g (1 cup) |
| powdered sugar | 50g (1/2 cup) |
| vanilla extract | 3/4 tsp |
| salt— pinch | 1 count |
| lime zest | 1 count |
Steps
- Whip the heavy cream, powdered sugar, vanilla, and salt together until stiff peaks form. Spread or pipe onto the chilled pie. Finish by microplaining lime zest on top and serve.
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