key lime pie
We don’t use any food coloring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie.
- 8 egg yolks
- 2 x 13.5-oz. cans condensed milk
- freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate
- 2 cups whipping cream
- crust
- 1 lb. graham crackers
- 1 stick plus 6 tablespoons unsalted butter, melted
a 9-inch pie dish, greased
Makes 10–12 slices
Preheat the oven to 325°F.
For the crust: Roughly break up the graham crackers and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoon to flatten and compress it.
Bake in the preheated oven for about 20 minutes, or until deep golden and firm. Set aside to cool completely.
Turn the oven down to 300°F.
Put the egg yolks, condensed milk, and lime juice and zest in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.
Pour into the cold pie crust and bake in the preheated oven for 20–30 minutes. The filling should be firm to the touch but still very slightly soft in the center (not wobbly!). Let cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.
When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little lime zest.