I found this recipe a few weeks ago and was really excited about trying it since we love Key lime pie. Unfortunately, all my pie plates were in storage and it took me a while to buy a new one because I kept forgetting I needed it. This weekend I became the proud owner of a new 9 inch deep dish Pyrex pie plate and finally tried the recipe.
As far as key lime pie goes, this might be the best Key lime pie — the one. It’s perfect in almost every way (the almost being that it’s hard to cut because the crust gets frozen before slicing) but the balance of sweet and sour and overall flavor is just what I’d been looking for. I think my key lime pie quest has ended right here.
This recipe is adapted from a version said to be used by Joe’s Stone Crab, a restaurant I’d probably visit for the Key lime pie alone. The only thing I found confusing in the original recipe was that it called for the 1 1/2 teaspoons, zest of 2 limes. I used the zest of 2 limes, but that turned out to be more like 2 tablespoons which was just right.
- 1 1/4 cup graham cracker crumbs (1 sleeve plus 4 extra squares)
- 5 tbsp melted butter, salted or unsalted is fine -- salted has more flavor
- 1/3 cup sugar
- 3 large egg yolks
- 1 1/2 teaspoons grated lime zest (use more if desired)
- 1 14-ounce can sweetened condensed milk
- 2/3 cup freshly squeezed lime juice (I used Nellie's Key Lime Juice)
- 1 cup heavy or whipping cream, chilled
- 1-2 tbsp confectioners’ sugar
- ¼ teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Butter a 9 inch deep dish pie plate.
- Combine the graham cracker crumbs, melted butter and sugar. Press the mixture into the bottom and up sides of the pie pan. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- Using high speed of an electric mixer, beat the egg yolks and lime zest at high speed for 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Add the lime juice and stir until combined, then pour the mixture into the crust.
- Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate.
- Whip the cream and the confectioners' sugar until nearly stiff. Add the vanilla. Spread the whipped cream over the top of the pie or pipe it neatly around the edges.
- Before serving, freeze the pie for about 20 minutes. Cut and serve.