Key Lime Pie
Yield: 6 slices
Graham Cracker Crust
1 ½ cups crushed graham crackers
5 tablespoons melted butter
1/3 cup granulated sugar
Key Lime Filling
3 egg yolks
Zest of 2 limes
1 14-ounce can of sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you can get Key limes use them, otherwise regular limes are fine)
1 cup heavy whipping cream, chilled
3 tablespoons confectioner’s sugar
For the graham cracker crust: Preheat oven to 350 degrees F. Lightly butter a 9-inch pie plate. Place the crushed graham crackers and sugar in a bowl and stir a few times to incorporate the sugar into the graham crackers. Add the melted butter and stir well. Turn the graham cracker mixture into the pie plate and gently press the crumb mixture into the bottom and sides of the pie plate. Bake in the oven until set and slightly browned, approximately 8 minutes. Remove from oven and set aside to cool.
For the filling: Using a stand mixer with a whisk attachment or hand mixer, beat the egg yolks and lime zest together until fluffy, approximately 3-5 minutes. Gradually add the sweetened milk and beat until thick, about another 3-4 minutes. Lower the mixer speed and slowly add in the lime juice, mixing until just combined. Pour into the pie crust and bake in the oven for approximately 10-15 minutes until the filling is set. Cool on wire rack and then refrigerate. Place in the freezer for 15-20 minutes before serving.
For the topping: Place the chilled heavy cream into the bowl of an electric mixer with the whisk attachment and whisk until the cream forms almost stiff peaks. While whipping the cream add the confectioner’s sugar.
To serve: Pipe the whipping cream around the edges of the pie and garnish with a twist of lime.
Source: Joe’s Stone Crab Restaurants