Perfect Key Lime Pie

Ingredients

• 200 g Graham Cracker Crumbs (Processed to a fine dust in a food processor)
• 40 g Powdered Sugar (Can substitute regular granulated sugar measured by weight)
• 1 pinch Kosher Salt (Just a pinch to balance sweetness)
• 100 g Unsalted Butter (Melted, then mixed into crust)
• 3 large Egg Yolks (Separated from whites; yolks only)
• 1 large lime Lime Zest (Optional, adds extra lime aroma)
• 14 oz Sweetened Condensed Milk (Full‑fat, canned)
• 0.66 cup Key Lime Juice (Freshly squeezed; yields about 2/3 cup (≈160 ml))
• 1 pint Heavy Cream (Chilled, for whipped topping)
• 2 Tbsp Granulated Sugar (For sweetening whipped cream)
• 1 dash Vanilla Extract (Optional, adds depth to whipped cream)
• 4 thin Key Lime Slices (For garnish; optional)

Instructions

1. Process Graham Crackers

   Place 1½ packs of Graham crackers in the food processor and pulse until a fine dust forms.

   Time: PT2M

2. Combine Crust Ingredients

   Weigh 200 g of the cracker dust, add 40 g powdered sugar and a pinch of kosher salt, whisk to combine, then stir in 100 g melted unsalted butter until the mixture resembles wet sand.

   Time: PT5M

3. Form and Bake Crust

   Press the crumb mixture evenly into a 9‑inch pie plate, using your fingers or a flat‑bottomed ramekin to smooth the surface and edges. Bake at 325°F for 15 minutes, then transfer to a wire rack to cool completely.

   Time: PT20M

   Temperature: 325°F

4. Prepare Key Lime Curd – Egg Yolks

   Separate 3 large egg yolks from the whites. In the stand mixer fitted with the wire whisk, beat the yolks on high speed for about 3 minutes until they become thick, ribbon‑like, and increase slightly in volume.

   Time: PT3M

5. Add Condensed Milk

   With the mixer on medium‑high, add the 14‑oz can of sweetened condensed milk and beat for 5 minutes until the mixture is light, pale, and slightly thickened.

   Time: PT5M

6. Incorporate Lime Juice

   Reduce mixer speed to low and slowly pour in 2/3 cup fresh key lime juice while the mixer runs. Mix just until combined; the acid will cause the mixture to thicken slightly.

   Time: PT1M

7. Rest Curd

   Cover the bowl with plastic wrap and let the curd rest at room temperature for 30 minutes. It will thicken further.

   Time: PT30M

8. Bake Filling

   Pour the rested curd into the cooled crust, smooth the top, and bake at 325°F for 25 minutes, or until the edges are set and the center registers 145°F on an instant‑read thermometer.

   Time: PT25M

   Temperature: 325°F

9. Cool Pie

   Remove the pie from the oven and let it cool on a wire rack to room temperature (about 2 hours). Then wrap tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

   Time: PT6H

10. Whip Cream Topping

    In a chilled mixing bowl, combine 1 pint heavy cream, 2 Tbsp granulated sugar, and a dash of vanilla extract. Beat with a whisk or electric mixer until stiff peaks form (about 5 minutes).

    Time: PT5M

11. Pipe and Garnish

    Transfer the whipped cream to a pastry bag fitted with a fluted tip and pipe decorative swirls over the chilled pie. Garnish with thin key lime slices and a generous dusting of lime zest.

    Time: PT3M

12. Serve

    Slice the pie with a sharp knife, wipe the blade between cuts for clean edges, and enjoy each slice chilled.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g