Key Lime Pie is one of my absolute favorites! And that is saying something, because pie is one of my favorite food groups! I've tried lots of variations for Key Lime pie, but this is the best! It has egg yolks, which add a richness and mellowness, and is baked briefly. Be sure to use either fresh key lime juice (they are in season in June & July), or buy bottled key lime juice with no additives; I am a purist in this respect! Topped with whipped cream, you will swoon when you taste this pie! I can't wait to hear your comments; please leave them below. Ask any questions via the "Ask the Chef" form. Enjoy!
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 Tablespoons (3 ounces) melted butter
Combine ingredients in a medium bowl and stir until well combined and holds together when squeezed together.
Butter a 9-inch pie plate (preferably glass). Dump crust mixture into pie plate. Press mixture evenly across the bottom and up the sides. (I use a 1/2 cup stainless measuring cup to smooth the bottom and press the sides firmly.) Set aside
Preheat oven to 375-degrees.
Filling:
- 1/2 cup freshly squeezed or bottled Key Lime juice
- 4 egg yolks
- 1 can sweetened condensed milk
- 2 cups stiffly whipped cream
- Zest from 1-2 Key limes
Place lime juice, egg yolks and sweetened condensed milk in a bowl and whisk together until completely smooth. Pour into graham cracker crust and smooth.
Bake in preheated oven for 20 minutes. Remove and cool to room temperature, then refrigerate until completely chilled, at least 3 hours.
Place whipped cream in a pastry bag and pipe over the top of the pie with a large tip. No pastry bag? Drop tablespoons of cream over the pie and swirl with a spatula. Garnish with zest.
