Key Lime Pie Recipe

Key Lime Pie Recipe

15 graham crackers, crushed
2 tablespoons sugar
¼ pound butter
4 large eggs, yolks only (see the variation below and use the whites too)
14 ounce can sweetened condensed milk
12 key limes, juiced or 1/2 cup fresh lime juice (3 to 4 regular limes)
2 teaspoons lime zest
1 cup whipping cream

Preheat oven to 350°.

Mix the crackers, butter and sugar together. Press into a 9” pie dish. Bake for 12 minutes until the pie shell is golden.

Meanwhile beat the egg yolks with an electric mixer until they lighten in color and thicken. Add the condensed milk and ½ of the lime juice, and whisk until combined. Add the remaining lime juice and the lime zest. Mix to combine thoroughly.

Pour the lime mixture into the pie shell, and bake for 12 minutes.

Remove from the oven and allow to cool. Whisk the whipping cream until it forms soft peaks. Cover the lime pie with the cream and serve.

Microplane zester/grater grates Parmesan cheese light and fluffy; zests lemons and limes in seconds; grates chocolate for baking and decorating; purees garlic and ginger instantly; shreds coconut for baking and decorating. Microplane Zester Grater

• This recipe calls for a whipped cream topping on the pie, but like lemon pie, key lime pie is also wonderful with meringue. Leave the oven on after the pie is baked. Use the egg whites left over from the recipe, whip them until they form firm peaks (adding a few tablespoons of sugar near the end of the whipping), spread the meringue over the pie and bake for 5 minutes until it begins to look golden brown. Perfect meringue topped key lime pie.