Dexter Key Lime Pie
Directions
- 1Make the gram cracker crust. Process about 1 1/2 packs of graham crackers into a fine graham cracker dust using a food processor.
- 2Measure 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.
- 3Add 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.
- 4Press the crumb mixture into an unbaked pie plate using your fingers and a flat-bottomed ramekin.
- 5Bake the crust at 325°F for 15 minutes, then let it cool completely on a wire rack.
- 6Meanwhile, 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).
- 7Beat the egg yolks with a wire whisk on high speed for about three minutes until slightly increased in volume and thick.
- 8Add 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.
- 9With the mixer running on low, add two-thirds of a cup of key lime juice and mix until just combined.
- 10Give the curd a couple of folds to combine, cover with plastic wrap, and let rest at room temperature for 30 minutes.
- 11Pour 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.
- 12Let 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.
- 13Make the whipped cream topping. In a measuring cup, combine a pint of heavy cream, two tablespoons of sugar, and a dash of vanilla extract.
- 14Beat with an immersion blender until stiff peaks have been achieved.
- 15Transfer the whipped cream to a pastry bag with a fluted tip and pipe onto the cooled pie.
- 16Garnish with key lime slices and a generous zest of key lime.
Ingredients
- 15 key limes
- 200 grams gram cracker crumbs
- 40 grams powdered sugar
- 1 pinch kosher salt
- 100 grams unsalted butter
- 3 egg yolks
- 1 zest of one large lime or three key limes
- 1 14 ounce can sweetened condensed milk
- 1 pint heavy cream
- 2 tablespoons sugar
- 1 dash vanilla extract
Equipment
knifefood processorwhiskstand mixer with whisk and paddle attachmentspastry bag with fluted tipglass measuring cuppie plateramekinovenwire rackimmersion blender
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