EATS: Classic Key Lime Pie
For the recipe of the day while you stay in isolation, I thought it’s a great time of the week to treat yourself with classic key lime pie! Friday night can still be exciting, even if we’re shuttered in. This classic key lime pie is a family favorite. My kids love it and so it’s a go-to recipe for me. While I prefer how key limes (which are tarter and a bit more bitter than Persian limes), combine with the sugar and cream of this classic key lime pie, regular limes will work fine for this recipe. Don’t stress, just use what you have. The zesty citrus flavors are so bright, this classic key lime pie is a great dessert to pick up your spirits. Enjoy!
Classic Key Lime Pie Graham Cracker Crust
1 Tablespoon white sugar
1 and 3/4 cups Graham crackers
8 tablespoons of butter
1/4 teaspoon salt
Classic Key Lime Pie Filling
4 egg yolks
2 teaspoons key lime zest (if you cannot find key limes, regular lime is fine)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice (you can use a key lime juice concentrate)
Classic Key Lime Pie Whip Cream
1 cup Heavy or Whipping Cream chilled
2 tablespoons Confectioners' Sugar
Classic Key Lime Pie Instructions
Begin with the graham cracker crust.
Preheat oven to 350F
Using a rubber spatula, combine graham cracker crumbs with brown sugar.
Melt the butter and using a fork, combine with the graham cracker crumbs and sugar.
Spray non-stick baking spray on 9” springform pan or fluted false bottom tart pan
Pour graham cracker mixture into the pan, pressing the mixture down evenly on the bottom and to the top of the sides.
Bake for 8 minutes.
Set aside and cool.
With wire whisk attachment, use an electric mixer. Beat the egg yolks and lime zest at high speed for approximately 5 minutes (until fluffy).
Gradually add the condensed milk and continue to beat 3- 4 minutes (until it is thick).
Lower the mixer speed and slowly add lime juice, mixing until just combined, no longer.
Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack.
Use a hand mixer to whip the cream, adding the confectioners' sugar towards the end, mix until stiff.
When pie is cooled, using a rubber spatula spread the whip evenly across the top using an off set spatula to smooth it out.
Refrigerate at least two hours.
Slice and serve
