Key West Key Lime Pie

Name: Key West Key Lime Pie
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Ingredients: ***For the crust:***; 16 graham crackers, crushed; 3 tablespoons granulated sugar; 1/4 pound unsalted butter, melted; ***For the pie filling:***; 4 large egg yolks; 1 (14-ounce) can of sweetened condensed milk; 1/2 cup fresh Key lime juice (about 15 Key limes); 2 teaspoons lime zest; ***Optional topping:***; 1/2 cup heavy cream; 2 teaspoons granulated sugar; 1/4 teaspoon vanilla extract; Key limes, to taste, sliced

Vegetarian Desserts Oven

Time: 3 hours 10 minutes

Yield: 8 servings

About

The key to a Key West Key Lime Pie is the lime. Key limes are sweeter and less acidic, providing the perfect balance of flavor for the sweet and creamy filling. But of course, Key West Key Lime Pie isn't all about the lime; it's also about the buttery, crumbly graham cracker crust and the fluffy, refreshing, and homemade whipped cream dolloped onto each slice. Think of Key West Key Lime Pie like a trip to the beach: you need the sun, sure, but you also need the cool surf and the white sands beneath your feet. With just a bite, your taste buds are going on a beach trip!

Ingredients

For the crust:
16 graham crackers, crushed
3 tablespoons granulated sugar
1/4 pound unsalted butter, melted
For the pie filling:
4 large egg yolks
1 (14-ounce) can of sweetened condensed milk
1/2 cup fresh Key lime juice (about 15 Key limes)
2 teaspoons lime zest
Optional topping:
1/2 cup heavy cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla extract
Key limes, to taste, sliced

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Mix together the crushed graham crackers, 3 tablespoons of the granulated sugar, and the butter.

Step 3 -Press the crust mixture into a 9-inch pie plate. Bake the crust until lightly browned, about 10-12 minutes.

Step 4 -Transfer the crust from the oven and allow it to cool on a rack.

Step 5 -In a stand mixer fitted with a whipping attachment, beat the egg yolks on medium speed until thick and yellow, being careful not to overmix, about 2-3 minutes.

Step 6 -Turn the mixer off. Add the condensed milk to the beaten eggs and whip on low speed.

Step 7 -Drizzle in 1/2 of the lime juice. Once the lime juice is incorporated, add the remaining lime juice and the lime zest, continuing to mix until fully incorporated.

Step 8 -Pour the filling mixture into the pie shell.

Step 9 -Bake the pie until set, about 12 minutes.

Step 10 -Transfer the pie from the oven and allow it to cool to room temperature.

Step 11 -Refrigerate the cooled pie until it is fully set, about 2 hours.

Step 12 -In a stainless steel medium bowl, whisk the heavy cream, the remaining sugar, and the vanilla together until creamy peaks form.

Step 13 -Dollop the pie with the whipped cream, garnish with the Key lime slices, and serve.

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