Key Lime Pie

Key Lime Pie

• • 2 cups finely crushed graham crackers

  • 1/4 cup dark brown sugar

  • 1/2 teaspoon coarse Kosher salt

  • 1/2 cup unsalted butter, melted

  • 28 ounces (2 cans) sweetened condensed milk

  • 6 egg yolks

  • 1 cup key lime juice or lime juice (fresh or bottled)

  • zest of 1 lime

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla

Preheat the oven to 325 F. In a bowl, combine the crushed graham crackers, brown sugar and salt. Add the melted butter and toss with a fork until moistened. Press the crumbs evenly against the bottom and all the way up the sides of a deep-dish pie pan. Bake for 10 minutes, then set aside to cool for 10 minutes before adding the filling.

In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice and lime zest until smooth. Pour into the crust - it will be very full. Bake on the center oven rack for about 20 minutes. The filling will be mostly set, but should have a very slight jiggle when you gently move the pan.

Cool the pie at room temperature for two hours, then refrigerate (uncovered) until well chilled and fully set, about 4-6 hours, or overnight.

Before serving, beat the cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla and continue beating until thick peaks form that hold their shape. Dollop, pipe or spread over the pie, or just serve the whipped cream on the side.

Keep the leftover pie refrigerated for up to three days.

Recipe from Curly Girl Kitchen