AuthorCould I Have That Recipe
DifficultyIntermediate
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
Pie Filling
Graham Cracker Crust
Whipped Cream Topping
Prepare Filling
1

Whisk the zest and yolks in a glass bowl until tinted light green, about 2 minutes. Beat in the condensed milk, then the juice; set aside at room temperature to thicken (about 30 minutes).

Preheat Oven
2

Adjust an oven rack to the middle position and heat the oven to 325°.

Process
3

Crush graham crackers, either in a food processor or by putting them in a large zip lock baggy and crushing them. Mix in sugar, then melted butter. Transfer mixture to a 9 inch pie plate and press crumbs evenly into the pie plate.

Bake Crust
4

Bake pie crust, 15 to 18 minutes, until it is fragrant and beginning to brown. Transfer to a wire rack and cool completely.

Add Filling
5

Pour the lime filling into the crust; bake until the center is set yet wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.

Make Topping
6

Up to 2 hours before serving, whip the cream in the chilled bowl until very stiff peaks form, adding the sugar 1 Tablespoon at a time. Decoratively pipe the whipped cream evenly with a rubber spatula. Garnish with sugared lime slices, if desired, and serve.

Category

Ingredients

Pie Filling
Graham Cracker Crust
Whipped Cream Topping

Directions

Prepare Filling
1

Whisk the zest and yolks in a glass bowl until tinted light green, about 2 minutes. Beat in the condensed milk, then the juice; set aside at room temperature to thicken (about 30 minutes).

Preheat Oven
2

Adjust an oven rack to the middle position and heat the oven to 325°.

Process
3

Crush graham crackers, either in a food processor or by putting them in a large zip lock baggy and crushing them. Mix in sugar, then melted butter. Transfer mixture to a 9 inch pie plate and press crumbs evenly into the pie plate.

Bake Crust
4

Bake pie crust, 15 to 18 minutes, until it is fragrant and beginning to brown. Transfer to a wire rack and cool completely.

Add Filling
5

Pour the lime filling into the crust; bake until the center is set yet wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.

Make Topping
6

Up to 2 hours before serving, whip the cream in the chilled bowl until very stiff peaks form, adding the sugar 1 Tablespoon at a time. Decoratively pipe the whipped cream evenly with a rubber spatula. Garnish with sugared lime slices, if desired, and serve.

Lauren’s Key Lime Pie