Name: The Best Key Lime Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: For the Crust: -; 1 1/2 cups finely ground graham crackers (from about 9 crackers, 145 g) -; 1/4 cup butter, melted -; 3 tablespoons white granulated sugar -; For the Filling: -; 1 tablespoon lime zest for filling plus 1/2 teaspoon for the topping -; 3 egg yolks -; 1 14-ounce can sweetened condensed milk -; 1/2 cup lime juice (from about 20 key limes or 4 to 6 regular limes) -; For the Whipped cream: -; 3/4 cup heavy whipping cream -; 1 tablespoon powdered sugar -; 1/8 teaspoon vanilla extract -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - The Best Key Lime Pie

1. For the Crust: -

2. 1 1/2 cups finely ground graham crackers (from about 9 crackers, 145 g) -

3. 1/4 cup butter, melted -

4. 3 tablespoons white granulated sugar -

5. For the Filling: -

6. 1 tablespoon lime zest for filling plus 1/2 teaspoon for the topping -

7. 3 egg yolks -

8. 1 14-ounce can sweetened condensed milk -

9. 1/2 cup lime juice (from about 20 key limes or 4 to 6 regular limes) -

10. For the Whipped cream: -

11. 3/4 cup heavy whipping cream -

12. 1 tablespoon powdered sugar -

13. 1/8 teaspoon vanilla extract -

How to cook deliciously - The Best Key Lime Pie

1. Stage

Make the graham cracker crust: Preheat oven to 350°F. Mix the ground graham crackers, melted butter, and sugar in a bowl. Pour into a 9-inch pie dish and spread the graham cracker mixture with your fingers, all over the inside of the pie dish in an even layer. Use the bottom and sides of a measuring cup or drinking glass to make form a compact, even layer on the bottom and up the sides of the pan. Bake at 350°F for 10 minutes, then remove and set aside.

2. Stage

Make the lime filling: Put the egg yolks into a medium bowl. Using an electric mixer or whisking by hand, beat until the yolks thicken and lighten up a bit in color, about 3 minutes. Beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes. Whisk in the lime juice until smooth.

3. Stage

Bake: Pour filling into the prepared graham cracker crust and bake at 350°F in the middle rack for only 10 minutes, until the filling is just set. It should jiggle slightly in the center like Jell-O.

4. Stage

Chill: Remove from oven and let cool to room temperature. Chill in the refrigerator for an hour to overnight.

5. Stage

Make the whipped cream topping: For a good sturdy whipped cream topping, it helps to start with a chilled bowl and very cold heavy whipping cream. Pour the cream into a large chilled bowl. Add the powdered sugar (sifted is best) and vanilla. Using an electric mixer (or whip by hand if your gym membership ran out and you want the exercise), start on low speed and increase the speed to the highest level. Whip for several minutes until firm enough to hold shape, between soft and firm peaks. Don't over-whip or you'll make butter. Spread the whipped cream over the top of the chilled key lime pie. Sprinkle with a little more lime zest. Chill until ready to serve.