Key Lime Pie is one of those simple pies with only a few ingredients. I have a Bearss lime tree in my yard that produces an abundance of beautiful, juicy limes. The flavor is far superior to anything you can buy in the market. I sometimes find myself with an abundance of limes (I once had 50) and so I am always looking for recipes that use lime juice. I happened to come across this during the holidays last year and decided to give it a try.
I like to use honey graham crackers that have been crushed with a rolling pin for the crust. The texture is much more flavorful and appealing than turning them into a powder in a blender. I am not really into fancy pies or decorations but when I saw how inviting this looked I thought why not? Whipping cream only takes a few minutes to prepare and by using a disposable pastry bag clean up was quick and easy. You can use any size decorating tip, I used Ateco #846 but any size you like will do. The pie can be made ahead and makes a beautiful presentation. If you have key limes by all means use them but there is little if any difference in flavor if you don’t.
Key Lime Pie
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons confectioner's sugar
- 4 tablespoons unsalted butter melted
- 4 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup lime juice freshly squeezed
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
- 1/2 teaspoon vanilla extract
- To make the crumbs, place whole graham crackers in a resealable plastic bag or paper bag and crush with a rolling pin. In a small bowl add the graham cracker crumbs, confectioners sugar and melted butter and mix.
- Press onto bottom and up sides of greased pie plate. Bake in preheated 375° oven for 10 minutes. Set on rack and let cool while making the filling. Leave oven on.
- Place egg yolks and condensed milk in mixing bowl of stand mixer. Using the whisk attachment beat on high for 5 minutes. Add lime juice and mix until blended.
- Pour filling into pie shell and bake for 10 minutes. Remove from oven and place on rack to cool. Refrigerate for at least 2 hours or overnight.
- Take bowl and beaters from freezer. Add cream, sugar and vanilla to bowl. If serving cream on the side beat to soft peaks.
- If piping cream, beat a little longer so it is stiff enough to hold its shape (less than a minute). Put cream in pastry bag and using star tip pipe onto pie. Refrigerate for at least an hour for cream to set. Enjoy!