Name: Traditional Key Lime Pie
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 5 min
Yield: 8 servings
Ingredients: Filling: 4 tsp grated key lime zest; Filling: 4 large egg yolks; Filling: 14 oz (397 g) sweetened condensed milk; Filling: 1/2 cup (120 mL) fresh key lime juice; Crust: 2 cups (200 g) graham cracker crumbs, about 14 full crackers; Crust: 1/3 cup (71 g) light brown sugar; Crust: 1/2 cup (113 g) unsalted butter, melted; Crust: pinch of salt; Topping: 1 1/2 cups (360 mL) chilled heavy cream; Topping: 1/2 cup (57 g) confectioners' sugar; Topping: 1/2 tsp (2.5 mL) vanilla extract

Instructions

Heat the oven to 350°F (177°C).
Whisk lime zest and egg yolks for 2 minutes. Whisk in condensed milk, then lime juice. Leave at room temperature to thicken while making the crust.
Mix graham crumbs, brown sugar, and salt, breaking up sugar lumps. Toss with melted butter until evenly moistened. Pack firmly into the bottom and sides of a 9-in (23-cm) pie plate.
Bake the crust for 10 minutes and cool to room temperature.
Pour filling into the cooled crust. Bake 15-17 minutes, until set around the edges but still slightly wobbly in the center. Cool to room temperature, then chill at least 3 hours or overnight.
Whip cream to soft peaks. Gradually add confectioners' sugar and vanilla and continue to stiff peaks. Pipe or spread over the chilled pie.

Notes

Scaling: pie recipes are controlled by pan diameter and filling depth. For 4 servings, make 0.5x in a 6-in (15-cm) pie plate. For 12 servings, make 1.5x as one 9-in pie plus one 6-in pie. For 16 or 24 servings, make two or three complete 9-in pies. Do not bake a double-depth pie.

Traditional Key Lime Pie

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Ingredients

Instructions

Notes

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