An especially tangy and zesty rendition of the classic favorite. Homemade salted graham cracker crust contrasts perfectly with the incredibly easy, but unbelievably silky Key Lime Filling.
Prep Time40 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: Diner Classic, Fruity
Servings: 8Slices
Author: Angie
Ingredients
Crust
1.75CupGraham Cracker10 Whole Crackers
1StickButter
1.5TbspSugar
1TbspSalt
Filling
1TbspKey Lime ZestApproximately 6
5Egg Yolks
1CanSweetened Condensed Milk14 Oz
1Cup Key Lime JuiceFresh Squeezed
Topping
Heavy Whipping Cream
Lime Zest
Vanilla
Powdered Sugar
Instructions
Graham Cracker Crust
Take graham crackers and hand crumble. To create a fine crumb, one can either put these in a food processor, or chuck them in a ziplock and pound them with a heavy object.
Melt butter, we used salted but feel free to use unsalted.
Add butter to graham cracker crumbs, stir in sugar and salt. The consistency should look like wet coarse sand.
Press crumb mixture into pie plate.
Bake for 10 minutes at 350°F. It should look toasty golden brown. Allow to cool.
Key Lime Filling
Using a microplane zest limes.
Juice all your limes. With two people the process goes faster. It's still tedious, but we found rolling out the limes before juicing, either with a hand squeezer or traditional reamer, made it less painful and more fruitful.
Beat egg yolks and sweetened condensed milk with a whisk for about two minutes. You want to whip as much air as possible into the mixture.
Add lime juice and zest. Do not be concerned that the mixture seems liquid-y, it will set in the oven.
Make sure your pie crust is fully cooled. Pour filling mixture into the pie crust, making sure to not over fill. You will have a small amount of mixture left over.
Bake at 335°F for 15 minutes. The pie will be very wobbly after pulling it out. Do not be tempted to place it back in the oven, it will set after hanging out in the fridge over night. Placing it back in the oven could result in loosing the silky texture.
Let stand for 30 minutes before placing in the fridge over night.