Classic and Easy Key Lime Pie Recipe - The Kitchn

How to Make Classic Key Lime Pie

A trip to the Florida Keys isn't complete without tasting a slice of Key lime pie. If your travel plans don't include a visit to the state's southernmost tip, we've got you covered. This recipe makes a Key lime pie that has the very same citrusy flavor and silky texture that the beachside restaurants do. Make a simple graham cracker crust, then bake it with a filling of sweet-tart Key lime juice (which is also the secret to delicious frozen daiquiris), creamy sweetened condensed milk, and egg yolks. Plan on making it ahead so that the pie is thoroughly chilled before topping it with swirls of fluffy whipped cream. You're sure to be thrilled at how easy it is to make.

Ingredients:

• 6 tbsp unsalted butter
• 12 whole graham cracker sheets
• 2 tbsp granulated sugar
• 1/8 tsp kosher salt
• 15 Key limes, zested (for 1 tbsp zest) and juiced (for 1/2 cup juice)
• 5 large egg yolks
• 1 (14-ounce) can sweetened condensed milk
• 1 pinch kosher salt
• 3/4 cup cold heavy cream
• 3 tbsp powdered sugar

Directions:

1. Arrange a rack in the middle of the oven and heat the oven to 325°F.
2. Melt 6 tablespoons of unsalted butter in a small microwave-safe bowl for about 40-60 seconds or until mostly melted. Set aside to cool slightly.
3. Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/8 teaspoon kosher salt. Process until the crackers are the texture of sand, about 15 seconds.
4. Add the melted butter to the food processor with the graham crackers, and pulse again to combine, 6 to 8 (1-second) pulses. Transfer the mixture to a 9-inch regular (not deep dish) pie plate. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and up the sides.
5. Bake the crust for about 10 minutes or until fragrant and lightly browned. Place on a wire rack.
6. While the crust is still warm, finely grate the zest of 15 Key limes until you have 1 tablespoon. Juice the limes until you have 1/2 cup juice. Place the zest and juice in a large bowl. Add 5 large egg yolks, 14 oz. sweetened condensed milk, and 1 pinch kosher salt. Whisk until smooth. Pour into the still-warm crust and smooth the top.
7. Bake until the edges are set and the center wobbles slightly, for about 20 to 25 minutes. Place the pie on the rack and let cool completely, for about 1 1/2 hours.
8. Cover loosely with plastic wrap and refrigerate until chilled, for about 2 hours.
9. When ready to serve, place 3/4 cup cold heavy cream and 3 tablespoons powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, for about 2 to 5 minutes. Transfer the whipped cream to a piping bag or large zip-top bag fitted with a star piping tip. Pipe the whipped cream decoratively around the edges of the pie or spoon it over the pie filling and spread it into an even layer.
10. Garnish with more finely grated Key lime zest and/or thinly sliced rounds of fresh Key lime, if desired.

Notes:

Fresh Key limes are in season from June to September, but bottled Key lime juice is available year-round and is an excellent substitute. Use 1/2 cup bottled Key lime juice and the zest from 2 Persian limes to replace the fresh Key limes.

With eggs as an ingredient in this pie, you'll need to store leftovers in the refrigerator where it'll last for up to 4 days. For longer storage (or to keep homemade Key lime pie ready at a moment's notice), freeze the pie, without the whipped cream topping, for up to 3 months. Thaw the pie in the refrigerator before topping with whipped cream and serving.

Originally Post From https://www.thekitchn.com/key-lime-pie-recipe-23669617

Read more about this topic at
Easy Key Lime Pie Recipe
Traditional Key Lime Pie