Traditional Key Lime Pie (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs (approximately 1 sleeve)
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Key Lime Pie Filling
04 -
2 cans (14 ounces each) sweetened condensed milk
05 -
1/2 cup full-fat sour cream (or thick Greek yogurt)
06 -
2-3 Key Limes, zested (Persian limes optional)
07 -
3/4 cup fresh Key Lime juice (approximately 30 Key Limes or 9 Persian limes)
08 -
2 large egg yolks
→ Whipped Cream Topping
09 -
8 ounces heavy whipping cream, cold
10 -
1-2 teaspoons vanilla extract
11 -
2-4 tablespoons powdered sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs using a food processor or rolling pin. Combine crumbs with sugar in a bowl and mix. Stir in melted butter until fully incorporated. Reserve 1/4 cup mixture for topping, if desired. Press mixture evenly into a 9-inch pie dish, covering the base and sides. Bake for 6-8 minutes until lightly golden and cool completely on a wire rack.
02 -
Preheat oven to 350°F (175°C). Wash and zest the Key Limes, then juice them to yield 3/4 cup. In a stand mixer, combine lime juice, sweetened condensed milk, sour cream, egg yolks, and lime zest. Whip on medium-high speed for 2-3 minutes until thickened. Pour the filling into the cooled crust. Bake for 15-20 minutes until the center is set but slightly jiggles when shaken.
03 -
Remove the pie from the oven and cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 3 hours, preferably 6 hours or more, to fully set.
04 -
In a chilled mixing bowl, whip the heavy cream on medium-high speed until soft peaks form. Add vanilla extract and powdered sugar, then whip until stiff peaks form. Transfer whipped cream to a piping bag with a star tip.
05 -
Pipe whipped cream onto the chilled pie in decorative patterns. Garnish with lime zest, reserved graham cracker crumbs, and lime slices. Keep refrigerated until ready to serve.
# Notes:
01 -
To expedite cooling, place the baked crust in the freezer for 20-30 minutes after an initial 10-minute cooling period on a wire rack.
02 -
Persian limes may be substituted for Key Limes, but the pie may be less tart. Add extra zest for a more robust flavor.