Dexter Key Lime Pie

5 mins
Serves 1
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Directions

  1. 1Make the gram cracker crust. Process about 1 1/2 packs of graham crackers into a fine graham cracker dust using a food processor.
  2. 2Make the gram cracker crust. Process about 1 1/2 packs of graham crackers into a fine graham cracker dust using a food processor.
  3. 3Make the gram cracker crust. Process about 1 1/2 packs of graham crackers into a fine graham cracker dust using a food processor.
  4. 4Measure out about 200 grams of graham cracker crumbs and combine with 40 grams of powdered sugar and a pinch of kosher salt in a bowl. Whisk until thoroughly combined.
  5. 5Measure out about 200 grams of graham cracker crumbs and combine with 40 grams of powdered sugar and a pinch of kosher salt in a bowl. Whisk until thoroughly combined.
  6. 6Measure out about 200 grams of graham cracker crumbs and combine with 40 grams of powdered sugar and a pinch of kosher salt in a bowl. Whisk until thoroughly combined.
  7. 7Add 100 grams of melted unsalted butter to the mixture and gently mix until the gram cracker crumbs are evenly saturated and hold their shape when pressed together but are still crumbly.
  8. 8Add 100 grams of melted unsalted butter to the mixture and gently mix until the gram cracker crumbs are evenly saturated and hold their shape when pressed together but are still crumbly.
  9. 9Add 100 grams of melted unsalted butter to the mixture and gently mix until the gram cracker crumbs are evenly saturated and hold their shape when pressed together but are still crumbly.
  10. 10Press the crumb mixture into an unbaked pie plate using your fingers and a flat-bottomed ramekin.
  11. 11Press the crumb mixture into an unbaked pie plate using your fingers and a flat-bottomed ramekin.
  12. 12Press the crumb mixture into an unbaked pie plate using your fingers and a flat-bottomed ramekin.
  13. 13Bake the crust at 325°F for 15 minutes, then let it cool completely on a wire rack.
  14. 14Bake the crust at 325°F for 15 minutes, then let it cool completely on a wire rack.
  15. 15Bake the crust at 325°F for 15 minutes, then let it cool completely on a wire rack.
  16. 16Meanwhile, make the key lime curd. In the bowl of a stand mixer, combine three egg yolks and the zest of one large lime or three key limes (optional).
  17. 17Meanwhile, make the key lime curd. In the bowl of a stand mixer, combine three egg yolks and the zest of one large lime or three key limes (optional).
  18. 18Meanwhile, make the key lime curd. In the bowl of a stand mixer, combine three egg yolks and the zest of one large lime or three key limes (optional).
  19. 19Beat the egg yolks with a wire whisk on high speed for about three minutes until slightly increased in volume and thick.
  20. 20Beat the egg yolks with a wire whisk on high speed for about three minutes until slightly increased in volume and thick.
  21. 21Beat the egg yolks with a wire whisk on high speed for about three minutes until slightly increased in volume and thick.
  22. 22Add a 14 ounce can of sweetened condensed milk and beat on medium-high speed with the paddle attachment for about five minutes until light, pale, and slightly thickened.
  23. 23Add a 14 ounce can of sweetened condensed milk and beat on medium-high speed with the paddle attachment for about five minutes until light, pale, and slightly thickened.
  24. 24Add a 14 ounce can of sweetened condensed milk and beat on medium-high speed with the paddle attachment for about five minutes until light, pale, and slightly thickened.
  25. 25With the mixer running on low, add two-thirds of a cup of key lime juice and mix until just combined.
  26. 26With the mixer running on low, add two-thirds of a cup of key lime juice and mix until just combined.
  27. 27With the mixer running on low, add two-thirds of a cup of key lime juice and mix until just combined.
  28. 28Give the curd a couple of folds to combine, cover with plastic wrap, and let rest at room temperature for 30 minutes.
  29. 29Give the curd a couple of folds to combine, cover with plastic wrap, and let rest at room temperature for 30 minutes.
  30. 30Give the curd a couple of folds to combine, cover with plastic wrap, and let rest at room temperature for 30 minutes.
  31. 31Pour the curd into the cooled crust and give it a little wiggle to ensure even dispersion. Bake at 325°F for about 25 minutes until set around the edges and registers 145°F in the center.
  32. 32Pour the curd into the cooled crust and give it a little wiggle to ensure even dispersion. Bake at 325°F for about 25 minutes until set around the edges and registers 145°F in the center.
  33. 33Pour the curd into the cooled crust and give it a little wiggle to ensure even dispersion. Bake at 325°F for about 25 minutes until set around the edges and registers 145°F in the center.
  34. 34Let the pie cool completely at room temperature for about two hours, then wrap in plastic wrap and refrigerate for at least four hours, ideally overnight.
  35. 35Let the pie cool completely at room temperature for about two hours, then wrap in plastic wrap and refrigerate for at least four hours, ideally overnight.
  36. 36Let the pie cool completely at room temperature for about two hours, then wrap in plastic wrap and refrigerate for at least four hours, ideally overnight.
  37. 37Make the whipped cream topping. In a measuring cup, combine a pint of heavy cream, two tablespoons of sugar, and a dash of vanilla extract.
  38. 38Make the whipped cream topping. In a measuring cup, combine a pint of heavy cream, two tablespoons of sugar, and a dash of vanilla extract.
  39. 39Make the whipped cream topping. In a measuring cup, combine a pint of heavy cream, two tablespoons of sugar, and a dash of vanilla extract.
  40. 40Beat with an immersion blender until stiff peaks have been achieved.
  41. 41Beat with an immersion blender until stiff peaks have been achieved.
  42. 42Beat with an immersion blender until stiff peaks have been achieved.
  43. 43Transfer the whipped cream to a pastry bag with a fluted tip and pipe onto the cooled pie.
  44. 44Transfer the whipped cream to a pastry bag with a fluted tip and pipe onto the cooled pie.
  45. 45Transfer the whipped cream to a pastry bag with a fluted tip and pipe onto the cooled pie.
  46. 46Garnish with key lime slices and a generous zest of key lime.
  47. 47Garnish with key lime slices and a generous zest of key lime.
  48. 48Garnish with key lime slices and a generous zest of key lime.

Ingredients

  • 15 key limes
  • 15 key limes
  • 15 key limes
  • 200 grams gram cracker crumbs
  • 200 grams gram cracker crumbs
  • 200 grams gram cracker crumbs
  • 40 grams powdered sugar
  • 40 grams powdered sugar
  • 40 grams powdered sugar
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher 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
  • 1 14 ounce can sweetened condensed milk
  • 1 14 ounce can sweetened condensed milk
  • 1 14 ounce can 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 whisk and paddle attachmentspastry bag with fluted tipglass measuring cuppie plateramekinovenwire rackimmersion blender
Dexter Key Lime Pie | Clip Recipe