Key Lime Pie
Preheat the oven to 375° and lightly grease a 9-inch pie pan. I like to use pyrex. If you want to pipe the whipped cream onto the pie you will need a pastry bag and Ateco #846 star tip (or something similar). Place a stainless steel bowl and beaters in freezer for whipping cream (cream should be very cold when whipped).
Servings 12 slices
Ingredients
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons confectioner's sugar
- 4 tablespoons unsalted butter melted
Filling
- 4 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup lime juice freshly squeezed
Topping
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
- 1/2 teaspoon vanilla extract
Instructions
- 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!