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Truly Divine Key Lime Pie
This truly divine Key Lime pie recipe was inspired by what I loved most about each pie that I tasted during my Key Lime Pie crawl in the Keys. It’s the perfect combo of sweet, tangy, and tart with a graham cracker crust and fluffy airy whipped cream on top. It’s such a beautiful homemade dessert to pull out during the Summertime. Enjoy!
Key Lime Pie
Ingredients:
Graham Cracker Crust:
1 ½ cups of cookie crumbs, from roughly 2 cups of graham crackers & Biscoff cookies
½ cup walnuts
¼ cup granulated sugar
Zest of 1 lime
6 tbsp butter, melted (plus 1T more if you need it to get a nice sandy texture)
Pinch of kosher salt, plus flaky salt to garnish (optional)
Key Lime Filling:
4 egg yolks, room temperature
1 14oz sweetened condensed milk
2/3 cup of lime juice
Whipped Cream Topping:
1 cup heavy whipping cream
1 tsp vanilla extract"
1 tbsp honey
Instructions:
•Preheat oven to 350F.
•In a food processor, pulse the crackers, cookies and walnuts to make evenly textured crumbs. Pinch together the sugar and lime zest to release the lime oils, then add with a pinch of salt to the cookie mix and pulse to combine.
•In a medium mixing bowl, add 3 cups of the crumble and slowly pour in the melted butter, stirring to form a moist, sandy blend. Let sit 5 minutes to saturate the crumbs, then press this mixture into an 9-inch pie dish – I find a flat cup bottom very helpful for this, but fingertips work well, too! Bake for 10 minutes until lightly toasted, then remove to the counter and set aside until you are ready to add the custard.
•Make Key Lime filling: with an electric mixer on high, beat the egg yolks for 3 minutes until they are glossy. Add the sweetened condense milk and continue beating together another 2 minutes until you reach ribbon stage! This is when the batter falling off the beaters falls in ribbons, silky and very pale yellow. Scrape down the bowl and add the lime juice into the batter in a few parts while mixing, 15 seconds between each pour.
•Pour the key lime custard filling into prepared graham cracker crust, then return the pie to the oven for 10 minutes just to let custard set without any browning on the top.
•Let pie cool completely on countertop or in the fridge or freezer.
•Meanwhile, make whipped cream topping. In a mixing bowl, beat heavy cream with an electric mixer on high for 15-30 seconds just until it has some body. Add vanilla extract and honey before mixing for 20 seconds more, being careful not to go past soft, fluffy cloud stage – we don’t want stiff whipped cream. Spread the whipped cream on top of the cooled pie and sprinkle with sea salt if desired (you desire!). Return to the fridge at least 2 hours to completely set before you enjoy this spectacular symphony of citrus!!!
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