Sweet and tart, this is perfect for summer barbeques or at a backyard get-together. This pie is an all-around winner!
What You’ll Need:
For Graham Crust
1 1/2 cup graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
What to Do:
Preheat the oven to 375 degrees.
In a medium size bowl, combine graham-cracker crumbs, butter and 3 tablespoons of sugar and mix well. Press crumb mixture into a 9-inch pie plate and bake until lightly browned, about 12 minutes. Remove from oven and allow crust to cool completely on a wire rack.
For Key Lime Filling
1 14-ounce can sweetened condensed milk
4 large egg yolks
2/3 cup freshly squeezed key-lime juice
1 tablespoon key lime zest, plus more for garnish
What to Do:
Lower the oven to 325 degrees.
In a medium bowl, using an electric mixer with whisk, beat egg yolks and lime zest for 5 minutes on high, until fluffy. Gradually add condensed milk, beat until thick, about 3-4 minutes. Lower speed and slowly add in fresh lime juice.
Pour mixture into cooled crust and return the pie to oven. Bake until the center is set but still quivers when the pan is nudged, about 20-25 minutes. Remove pie from oven and let cool completely on wire rack.
For Whip Topping
1 1/2 cup heavy cream, chilled
2 tablespoons sugar
What to Do:
In a medium size bowl, combine cream and sugar with the use of a electric hand mixer with the whisk attachment. Whisk at medium speed until soft peaks form, about 2-3 minutes.
Spoon over cooled pie and add reserved key lime zest as garnish. Can be served immediately or refrigerated and served cool.
Serves 6-8
