Key Lime Pie
Easy peasy! Only needing the oven for 15 minutes, this is such a refreshing citrusy pie, perfect for the hot summer days! The perfect amount of lime juice gives just the right amount of tang! Recipe adapted from The Gourmet Cookbook.
Servings: 8
Ingredients
For Crust:
- 1 ¼ cups graham cracker crumbs, from nine 4 ¾-by-2 ¼ inch crackers
- 2 Tablespoons sugar
- 5 Tablespoons unsalted butter, melted
For Filling:
- 1 14-ounce can sweetened condensed milk
- 4 large egg yolks
- 6 Tablespoons fresh or bottled key lime juice, (preferably Manhattan brand)
For Topping:
- 1 ¾ cup heavy cream, very cold
Instructions
Directions for Crust:
- With rack in middle of oven, preheat oven to 350° F.
- Butter a 9-inch pie pan or plate.
- In a medium bowl, stir together graham cracker crumbs, sugar, and butter with a fork until thoroughly combined.
- Evenly press crust mixture onto bottom and up all sides of pie pan or plate.
- Bake 10 minutes.
- Transfer pie plate to a rack. (Leave oven on)
Directions for Filling:
- In a medium bowl, whisk together condensed milk and egg yolks until well combined.
- Whisk in the key lime juice (mixture will thicken slightly).
- Pour the filling into prepared crust.
- Bake for 15 minutes.
- Cool pie completely on rack (filling will set completely as it cools).
- With pie covered, refrigerate, for at least 8 hours.
Directions for Topping (just before serving):
- In a medium bowl, with an electric mixer, beat the cream until it just holds stiff peaks...do not over beat or peaks will no longer peak!
- Spread pie with cream, decorated with dollops bordering edge or top each serving with a dollop.
Notes
A Gr8 idea:
Lightly "dust" a little grated key lime rind over the creamed topping dollops! Add a thin key lime slice to the center of the pie.Gr8 Do-Ahead Tip:
The pie, without topping, can be refrigerated for up to 24 hours. Tried this recipe?Mention @Great8Friends or tag #gr8food!