Key Lime Pie
Servings
8 slices
Prep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
- Crust:
2 cups Graham Crumbs
8 TBS Melted Butter
3 TBS White Sugar
- Pie Filling:
2 Cans Sweetened Condensed Milk
1 cup Key Lime Juice (Approximately 24 key limes)
8 Egg Yolks
2 TBS Fresh Key Lime Zest
- Topping:
1 1/2 Cups Whipping Cream (35%)
3 TBS White Sugar
Directions
- Pre-heat over to 375.
- Combine white sugar and graham crumbs in a medium-sized bowl
- Mix in melted butter and combine well
- Press evenly in a glass pie plate
- Bake in oven for 12 minutes and remove, allowing to cool completely.
- Lower oven to 325.
- In a bowl, gently fold the egg yolks into the condensed milk.
- Add the juice and zest
- Pour into cooled pie crust and bake for ~17 minutes.
- Remove and cool completely on a wire rack.
- Place stand mixer bowl and whisk into freezer and allow to chill for at least 15 minutes.
- When the pie is cooled down completely, start making the whipped cream.
- In the chilled bowl, add the sugar.
- Pour in the cream and mix at medium speed until stiff peaks form, ~3 minutes.
- Spoon onto top of the pie.
- Add fresh lime zest as a garnish
- Place in freezer for 10 minutes before slicing and serving.
- Do so immediately.
Notes
- 24 is a LOT of tiny limes, make sure you use a juicer or tool.
