Fresh Key Lime Pie


  • 4 teaspoons grated lime zest (rind)
  • 4 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup strained juice from 3 to 4 limes
  • 11 full graham crackers, processed to fine crumbs (about 1 1/4 cups)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 1/2 pint (1 cup) heavy whipping cream
  • 1/4 cup confectioners’ sugar
  1. For the filling, whisk zest and yolks in a medium bowl until it begins to turn light yellow-green, about 2 minutes. Beat in milk, then juice, and set aside.
  2. For the crust, adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in a medium bowl. Add butter; stir with a fork until well-blended. Transfer mixture to a 9-inch pie pan. Press crumbs over bottom and up sides of pan to form an even crust. Bake until lightly browned, about 15 minutes. Transfer pan to a rack to cool to room temperature, about 20 minutes.
  3. Pour lime filling into crust. Bake until center is set, yet wiggly when jiggled, about 15-17 minutes. Return pan to wire rack and cool to room temperature. Chill at least 3 hours.
  4. If refrigerated overnight, cover with lightly oiled or oil-sprayed wrap laid directly on filling.
  5. For the whipped cream, up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Add confectioners’ sugar a tablespoon at a time and continue whipping to just-stiff peaks. Either spoon whipped cream over slices or spread evenly over pie with a rubber spatula. Garnish with fresh lime slices, if desired.


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