The best key lime pie

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

This vibrant, sweet-and-tart cream pie is a culinary icon of the state of Florida. It's so easy to make, it'll become your signature summer treat. The main ingredient is Caribbean lime juice (Kee lime), which has a slightly floral note compared to regular limes. But if you can't find Key limes (or bottled juice), you can use regular limes. It's just as delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.5 cups crumbled graham crackers
1/4 cup brown sugar
A pinch of coarse salt
55 g melted butter

Filling

2 cups of condensed milk with sugar
0.5 cup sour cream
1 cup lime juice, preferably freshly squeezed
2 large egg yolks
1/4 teaspoon salt
2 tsp lime zest + extra for garnish

Whipped cream for topping

1 cup heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract
Special equipment: glass or metal pie dish with a diameter of 22 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, lime juice, sour cream, condensed milk

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cake:

In a medium bowl, combine the crushed graham crackers, brown sugar, and salt with a fork. Pour in the butter and continue mixing until the mixture resembles wet sand. Transfer the mixture to a glass or metal pie pan and spread into an even layer. Press the bottom of a measuring cup firmly into the bottom and sides. Bake until the crust is dry and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you prepare the filling.

Filling:

In the bowl of a stand mixer fitted with the paddle attachment, combine the condensed milk and sour cream. Beat on medium speed until smooth, about 1 minute. Add the lime juice, egg yolks, salt, and lime zest and continue beating until smooth, about 2 minutes. Spread the filling over the crust. Bake until the pie is almost set but still slightly jiggly in the center, 15-20 minutes. Cool the pie on a wire rack to room temperature, then refrigerate until completely set, at least 2 hours, but preferably overnight.
Whipped cream:

In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star-shaped tip. Pipe the whipped cream onto the pie. Sprinkle with lime zest.

Note

You can use store-bought crushed graham crackers or crush them yourself. To do this, pulse 11 graham cracker sheets in a food processor until finely ground.