Classic Key Lime Pie Recipe
Silky, tart, key lime custard and a graham cracker crust that holds up like a pie crust should. All topped with homemade vanilla whipped cream to add balance and an extra hint of sweetness.
Ingredients
Graham Cracker Crust
- 230 g cinnamon graham crackers, (about 14 "sheets")
- 25 g nonfat milk powder
- 30 g sugar
- 4 g salt
- 65 g butter, unsalted
- 65 g heavy cream
- pan spray or oil, for pie dish
Key Lime Custard Filling
- 7 egg yolks
- 75 g sour cream, full fat
- 396 g sweetened condensed milk
- 120 g key lime juice, Joe & Nellie's brand
- 2 g salt
Whipped Cream Topping
- 250 g heavy cream, cold
- 50 g powdered sugar
- 5 g vanilla extract
- pinch of salt
- lime zest, for topping
Instructions
- Preheat oven to 375°F (190°C)
- Melt butter in a small saucepan over very low heat. The second it's liquid, remove from heat.
- Make the pie crust by combining graham crackers, milk powder, 30g sugar, and 4g salt in a food processor. Pulse for 30ish seconds until it has a sandy texture.
- Stream the butter and cream and spin until the texture is like damp sand. When you squeeze a handful, it should hold together.
- Press the crust evenly into an oiled pie dish then use the bottom of a measuring cup to pack the crust down tightly. Start in the center and work your way out. Use the side of the cup to pack the walls.
- Bake the crust at 375°F (190°C) for 12 minutes or until crust is a light golden brown color throughout.
- While the crust bakes, whisk together 7 egg yolks, sour cream, the can of sweetened condensed milk, Key Lime Juice and salt in a bowl until smooth. Let the mixture sit until it's time to bake.
- Drop the oven to 325°F (160°C), pour the custard into the warm crust and bake for 17–20 minutes. The edges should look set and barely move when you nudge the dish. The center 2-3 inches should still be slightly wobbly.
- Let the pie cool at room temp then cover and refrigerate overnight.
- Before serving, in a stand mixer using the whisk attachment, whip cold heavy cream and a pinch of salt on med-high for 3-5 minutes or until stiff peaks form.
- Add powdered sugar and vanilla to the whipped cream and mix just until incorporated, no more. Spread the cream over the chilled pie in big swooping motions with the back of a spoon to create a nice texture on top. Microplane fresh lime zest over the top, slice, and serve.
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