Key Lime Pie

An online recipe with instructions for making Key Lime Pie.

Ingredients

Filling Ingredients:
- 4 teaspoons of grated key lime zest
- 4 egg yolks
- 14 ounces of sweetened condensed milk
- 1/2 cup of fresh key lime juice

Crust Ingredients:
- 2 cups of graham cracker crumbs (about 14 graham crackers)
- 1/3 cup of light brown sugar
- 1/2 cup of unsalted butter, melted
- pinch of salt

Whipped Cream Topping Ingredients
- 1-1/2 cups of heavy cream, chilled
- 1/2 cup of powdered sugar
- 1/2 teaspoon of vanilla extract

Instructions

Preheat oven to 350 degrees F.

Filling:
Use a wire whisk to mix the lime zest and egg yolks in a medium size bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Crust:
In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt until well blended with no lumps. Add the melted butter and toss to combine with a fork until all of the crumbs are coated with butter. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack it tightly. tightly using the back of a measuring cup. Bake the crust for for 10 minutes at 350 degrees. transfer to a wire rack to cool to room temperature.

Pie:
After the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still 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, or overnight.

Whipped Cream Topping (Optional):
Using an electric mixer, whip the cream on medium speed until soft peaks form. Add the powdered sugar, a little at a time. Add vanilla extract, and continue beating until stiff peaks form.

Suggested Garnish: lime slices or lime twists