# Dexter Key Lime Pie

This recipe shows how to make a key lime pie inspired by the TV show Dexter.

- Total time: 5 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- food processor
- whisk
- stand mixer with whisk and paddle attachments
- pastry bag with fluted tip
- glass measuring cup
- pie plate
- ramekin
- oven
- wire rack
- immersion blender

## Source

- Original video: https://youtu.be/UOztOU4T-_c?si=bYkoTgoo_IPWr7IU
- Recipe page: https://www.cliprecipe.com/recipe/5c97869f-e387-40be-b01b-2329950d27af
- Extracted: 2025-03-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt