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Key Lime Pie

a slice of homemade key lime pie with graham cracker crust and topped with whip cream and slices of key lime
  • Serves:  8
  • Prep Time:  30 min
  • Cook Time:  30 min

Ingredients

  • 15 honey flavored graham crackers
  • 8 tablespoons (1 stick) salted butter, melted
  • ½ cup sugar
  • 6 large egg yolks
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 tablespoons finely grated lime zest, plus more for garnish
  • 1 cup fresh or bottled key lime juice, from about 16-20 key limes
  • 1 cup whipped cream, for serving

Method

  1. Preheat the oven to 325°F with a rack in the center position.

  2. In the base of a food processor, pulse graham crackers until fine crumbs form, about 20 times. Add in butter and sugar and pulse until combined, about 10 more times. Pour the crumb mixture into a 9-inch deep dish pie pan. Use the back of a measuring spoon, firmly press the crumb into the bottom of the pan and up the sides a little, until smooth.

  3. Bake for 15 minutes. Remove from the oven and allow to cool.

  4. In the bowl of a stand mixer, beat egg yolks and sweetened condensed milk until thickened and almost doubled in volume, about 3-4 minutes. Carefully fold in lime zest and juice.

  5. Pour the filling into the prepared pie crust and bake for 15 minutes. Transfer to the refrigerator and chill for 3 to 4 hours.

  6. Top with whipped cream and garnish with lime zest. Serve chilled.