A tart and citrusy pie with a smooth, not too sweet key lime custard an a crunchy graham cracker crust. This almost-no-bake dessert is a slice of sunshine on a plate.
- 1 1/2 cups graham cracker crumbs, finely crushed
- 5 TBSP unsalted butter, melted
- 1/3 cup sugar
- pinch of salt
- 3 egg yolks
- 2 tsp fresh lime zest (14 ounce can) sweetened condensed milk
- 2/3 cup freshly squeezed key lime juice (or store bought)
For Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 TBSP confectioner’s sugar
- lime zest for garnish if desired
- Preheat oven to 350 degrees.
- Place graham crackers in a food processor fitted with the blade attachment. Pulse 10-12 times or until crackers are a fine crumb.
- Add sugar and melted butter.
- Pulse until crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of 9 inch pie pan or tart shell, forming a clean border around the edges.
- Bake until golden brown and fragrant, about 8 minutes.
- Remove from the oven and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high until light and fluffy. About 4 minutes.
- Slowly add the sweetened condensed milk and continue to beat on medium low speed until thickened, about 3 minutes.
- Reduce the speed to low and slowly add the lime juice. Mix until just combined.
- Do not over mix.
- Pour the filling into the crust and place the pie pan on a cookie sheet.
- Place the cookie sheet with the pie in the oven for 10 minutes or until the filing is just barely set.
- Remove from the oven and cool on a wire rack for 30 minutes.
- Refrigerate for 2 hours before serving.
- For clean slices, freeze the pie for 15 minutes before cutting.
- Serve with a dollop of freshly whipped cream and a sprinkle of lime zest.
- Add the heavy cream and confectioners sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until combined and then increase the speed to medium high until soft peaks form.
- Remove the bowl from the mixer and whisk the rest of the way with a hand held whisk until stiff peaks form.