Key Lime Pie
I know I start a lot of posts this way, but really, I mean it this time: David loves Key Lime Pie. And what do I do when I find out that David likes something? I learn to make it.
It had actually been over a year since I made him this treat–since about the same time that we got engaged–so I figured he was due. Plus, I saw a post about Key Lime Pie that had me drooling just a little bit over at The Pioneer Woman.
I’ve been very happy with my existing Key Lime Pie recipe, but the Pioneer Woman’s pie features about twice as much graham cracker crust as other recipes, and I think that’s the way to go. So I took off with that idea, and made my regular recipe in an extra deep salty-sweet graham cracker crust.
And it was good.
I managed to take a picture before we ate it all, but the pie is long gone. If David’s good, maybe I won’t wait another year to bake him another one. Actually, since I practically injured myself juicing all those little baby key limes this time around, he can probably have another whenever he wants to take care of the juicing. That sounds like a pretty good deal.
Double Crusted Key Lime Pie
For the Crust
- 18 graham crackers (1 cracker=1 full rectangle, not a square)
- 1/3 cup sugar
- 1/3 cup melted butter (salted)
For the filling:
- 4 egg yolks
- 1 3/4 cup of freshly squeezed key lime juice. (I do think freshly squeezed is better, even though it’s a pain)
- 14 ounce can of sweetened condensed milk
- 1 1/2 tablespoons key lime zest, plus more for garnish
For the whipped cream topping:
- 1 cup of heavy whipping cream
- 2 tablespoons of confectioner’s (powdered) sugar
1. To make the crust: Crush the graham crackers in a food processor. Transfer to a bowl and stir in the sugar and melted butter. Press into a pie pan and bake for 5 minutes at 350 degrees, or until golden and set. Remove from oven and set aside to cool while you make the filling.
2. To make the filling: Place egg yolks and lime zest in the bowl of your stand mixer, fitted with the whisk attachment. Whip these together until the eggs are light and fluffy. This will take several minutes–the eggs will become a light, lemony yellow, compared to the golden yolk color you started with. Turn the mixer down to low, and drizzle in the condensed sweetened milk a little at a time. Continue mixing until just combined. When the milk is incorporated completely, add the lime juice and start the mixer again to get everything mixed thoroughly as soon as possible. As soon as the lime juice is stirred in completely, pour the filling into your prepared graham cracker crust. Bake the filled pie at 350 degrees for 12-15 minutes, until the filling is set. Allow to cool to room temperature, then chill in the refrigerator for at least two hours before serving. The colder the better!
3. For the whipped cream topping: In the bowl of your stand mixer, fitted with the whisk attachment, combine the cream and powdered sugar. Mix on high until stiff peaks are formed.
Serve each slice of chilled pie with a good dollop of whipped cream and a bit of lime zest for garnish.
Note: If you like sour things at all, you owe it to yourself to make this. If you’ve never been to Key West, you’ve probably never had a real tart Key Lime pie, but that’s how it should be. Cold and creamy and tart enough to make your mouth pucker (just a little!) until the whipped cream and graham crackers come together to sweeten the deal. Yum!