epicurious4.2
Our Favorite Key Lime Pie
This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.
👥 1 Servings⏱️ Prep & Cook: 1h🔥 Cook: 35 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●food processor
- ●measuring cup
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make the crust:
2
Place rack in the center of oven and preheat to 350°F.
3
Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
4
Bake pie crust until golden brown and set, 8–⏱️ 10 minutes. Transfer to a wire rack and let cool to room temperature, about ⏱️ 15 minutes.
5
Make the filling and bake pie:
6
Whisk condensed milk and yolks together in a large bowl. Add Key lime and lemon juices and whisk until well-combined (mixture will thicken slightly).
7
Pour filling into crust and bake until center is just set, about ⏱️ 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about ⏱️ 1 hour. Transfer to refrigerator and chill until cold, at least ⏱️ 1 hour. Do Ahead: Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
8
Make the topping:
9
When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
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