Ok, so in all seriousness, I have never made a key lime pie before. I know, I know, so how can I call this “the best?” Well because for me it is, and three other people agreed, pretty sure that’s claim to fame…pie fame.
Sometime during one of our long car rides Shane mentioned that he has never had Key lime pie before. Perfect excuse to make it…right?
Dinner with friends showed up on the calendar, I knew exactly what dessert I was going to bring. The key lime pie I have never made. So, after a few searches on Pinterest and then making sure my few favorite cooking sites agreed, I went for it.
It really is a simple dish to make, that is if you have the necessary tools: needed lime juicer (the last thing you want to do is hand squeeze a fricken pound of tiny limes)
Graham Cracker Crust
1 tablespoons Butter, melted
11 full Graham Crackers
¼ cup Sugar
¼ teaspoon salt
2 tablespoon key lime zest ( 1 TBS reserve for garnish)
3 Egg Yolks
1 can (14 ounces) Sweetened and Condensed Milk
¾ cup Key Lime Juice (from approximately 1 pound of key limes)
1 cup Heavy Cream
1½ tablespoons Sugar
Preheat oven to 350ºF Graham Cracker Crust:
Make graham cracker crumbs in food processor.
Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
Bake for 10 minutes or until very lightly browned.
Allow to cool while preparing pie filling.
For Pie Filling
Whip 1 tablespoon lime zest (reserving 1/2 TBS for garnish) egg yolks in a large mixing bowl for 2 minutes or until thickened.
Add sweetened and condensed milk and mix for 3 minutes or until thickened.
Add lime juice and mix until combined.
Pour mixture into pie crust.
Place in oven for 15 minutes.
Pie will rise slightly but the filling won’t change color.
Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours.
Top with whipped cream and enjoy!