Dexter Key Lime Pie

5 mins
Serves 1
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Directions

  1. 1Make the gram cracker crust by processing 1.5 packs of graham crackers, 40 grams of powdered sugar, and a pinch of salt in a food processor.
  2. 2Make the gram cracker crust by processing 1.5 packs of graham crackers, 40 grams of powdered sugar, and a pinch of salt in a food processor.
  3. 3Make the gram cracker crust by processing 1.5 packs of graham crackers, 40 grams of powdered sugar, and a pinch of salt in a food processor.
  4. 4Mix in 100 grams of melted unsalted butter using a spatula.
  5. 5Mix in 100 grams of melted unsalted butter using a spatula.
  6. 6Mix in 100 grams of melted unsalted butter using a spatula.
  7. 7Press the mixture into an unbaked pie plate and bake at 325°F for 15 minutes, then let it cool completely on a wire rack.
  8. 8Press the mixture into an unbaked pie plate and bake at 325°F for 15 minutes, then let it cool completely on a wire rack.
  9. 9Press the mixture into an unbaked pie plate and bake at 325°F for 15 minutes, then let it cool completely on a wire rack.
  10. 10In the bowl of a stand mixer, beat 3 egg yolks, zest of one large lime or 3 key limes with a wire whisk until pale and thickened.
  11. 11In the bowl of a stand mixer, beat 3 egg yolks, zest of one large lime or 3 key limes with a wire whisk until pale and thickened.
  12. 12In the bowl of a stand mixer, beat 3 egg yolks, zest of one large lime or 3 key limes with a wire whisk until pale and thickened.
  13. 13Add 14 ounces of sweetened condensed milk and mix with the paddle attachment on medium-high speed for about 5 minutes until light and pale.
  14. 14Add 14 ounces of sweetened condensed milk and mix with the paddle attachment on medium-high speed for about 5 minutes until light and pale.
  15. 15Add 14 ounces of sweetened condensed milk and mix with the paddle attachment on medium-high speed for about 5 minutes until light and pale.
  16. 16Add two-thirds of a cup of key lime juice while the mixer is running on low speed and mix until just combined.
  17. 17Add two-thirds of a cup of key lime juice while the mixer is running on low speed and mix until just combined.
  18. 18Add two-thirds of a cup of key lime juice while the mixer is running on low speed and mix until just combined.
  19. 19Pour the filling into the cooled gram cracker crust, give it a little wiggle to make sure it is evenly dispersed, and bake again at 325°F for about 25 minutes until set around the edges and registering 145° in the center.
  20. 20Pour the filling into the cooled gram cracker crust, give it a little wiggle to make sure it is evenly dispersed, and bake again at 325°F for about 25 minutes until set around the edges and registering 145° in the center.
  21. 21Pour the filling into the cooled gram cracker crust, give it a little wiggle to make sure it is evenly dispersed, and bake again at 325°F for about 25 minutes until set around the edges and registering 145° in the center.
  22. 22Let cool completely at room temperature for about two hours, wrap in plastic wrap, and refrigerate for at least four hours (ideally overnight).
  23. 23Let cool completely at room temperature for about two hours, wrap in plastic wrap, and refrigerate for at least four hours (ideally overnight).
  24. 24Let cool completely at room temperature for about two hours, wrap in plastic wrap, and refrigerate for at least four hours (ideally overnight).
  25. 25Meanwhile, make the whipped cream topping by combining a pint of heavy cream, 2 tablespoons of sugar, and a dash of vanilla extract; beat until stiff peaks form.
  26. 26Meanwhile, make the whipped cream topping by combining a pint of heavy cream, 2 tablespoons of sugar, and a dash of vanilla extract; beat until stiff peaks form.
  27. 27Meanwhile, make the whipped cream topping by combining a pint of heavy cream, 2 tablespoons of sugar, and a dash of vanilla extract; beat until stiff peaks form.
  28. 28Pipe the whipped cream onto the cooled key lime pie.
  29. 29Pipe the whipped cream onto the cooled key lime pie.
  30. 30Pipe the whipped cream onto the cooled key lime pie.
  31. 31Garnish with key lime slices and zest.
  32. 32Garnish with key lime slices and zest.
  33. 33Garnish with key lime slices and zest.

Ingredients

  • 15 key limes
  • 15 key limes
  • 15 key limes
  • 1.5 packs gram crackers
  • 1.5 packs gram crackers
  • 1.5 packs gram crackers
  • 40 grams powdered sugar
  • 40 grams powdered sugar
  • 40 grams powdered sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 100 grams unsalted butter
  • 100 grams unsalted butter
  • 100 grams unsalted butter
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 zest of one large lime or three key limes
  • 1 zest of one large lime or three key limes
  • 1 zest of one large lime or three key limes
  • 14 ounces sweetened condensed milk
  • 14 ounces sweetened condensed milk
  • 14 ounces sweetened condensed milk
  • 1 pint heavy cream
  • 1 pint heavy cream
  • 1 pint heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 dash vanilla extract
  • 1 dash vanilla extract
  • 1 dash vanilla extract

Equipment

knifefood processorwhiskstand mixer with paddle attachmentpastry bag with fluted tipspatularamekinovenwire rackimmersion blender