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Key Lime Pie
Melissa Hart

Key Lime Pie

Key lime pie should be pale yellow-green from juice and yolks, never neon. Condensed milk gives the filling its dense clean slice while a short bake sets the eggs. Regular Persian lime juice works when Key limes are scarce; bottled cocktail mixer does not.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 28 oz sweetened condensed milk
  • 6 large egg yolks
  • 1 cup fresh Key lime or Persian lime juice
  • 1 tbsp finely grated lime zest
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Heat the oven to 350°F and mix the graham crumbs, granulated sugar and melted butter.
  2. Press the mixture firmly into a 9-inch pie plate and bake for 8 minutes.
  3. Whisk the condensed milk, egg yolks, lime juice and zest until thick and pour into the warm crust.
  4. Bake for 15 to 17 minutes until the edge is set and the center trembles slightly, then cool and refrigerate for 4 hours.
  5. Beat the cream and powdered sugar to soft peaks and spread a plain layer over the chilled filling.