Directions
- 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.
- 2Mix in 100 grams of melted unsalted butter using a spatula.
- 3Press the mixture into an unbaked pie plate and bake at 325°F for 15 minutes, then let it cool completely on a wire rack.
- 4In 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.
- 5Add 14 ounces of sweetened condensed milk and mix with the paddle attachment on medium-high speed for about 5 minutes until light and pale.
- 6Add two-thirds of a cup of key lime juice while the mixer is running on low speed and mix until just combined.
- 7Pour 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.
- 8Let cool completely at room temperature for about two hours, wrap in plastic wrap, and refrigerate for at least four hours (ideally overnight).
- 9Meanwhile, 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.
- 10Pipe the whipped cream onto the cooled key lime pie.
- 11Garnish with key lime slices and zest.
Ingredients
- 15 key limes
- 1.5 packs gram crackers
- 40 grams powdered sugar
- 1 pinch salt
- 100 grams unsalted butter
- 3 egg yolks
- 1 zest of one large lime or three key limes
- 14 ounces sweetened condensed milk
- 1 pint heavy cream
- 2 tablespoons sugar
- 1 dash vanilla extract
Equipment
knifefood processorwhiskstand mixer with paddle attachmentpastry bag with fluted tipspatularamekinovenwire rackimmersion blender
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