This is a pie that floats in the sky with its light fluffy texture and just the right amount of lime to cut the sweetness. Heaven!
Ingredients
For the Pie Crust
1 1/2 cups graham cracker crumbs
1/3 cup tightly packed light brown sugar
4 tablespoons melted unsalted butter
For the Filling
5 large egg yolks beaten
1 (14oz) can sweetened condensed milk
1/2 cup freshly squeezed lime juice
1 tablespoon grated lime zest
For the Topping
1 cup cold heavy cream
2 tablespoons confectioners sugar
1 tablespoon grated lime zest
9 thin lime slices
Directions
Make the crust first
Preheat oven to 375 degrees Fahrenheit
Set oven rack in middle position
In a bowl, combine 1 1/2 cups graham cracker crumbs and 1/3 cup tightly packed light brown sugar, (you can soften the sugar in the microwave) Melt 4 tablespoons unsalted butter and mix all together with your fingers until well combine. Using your fingers or a glass measuring cup press the graham crackers firmly, starting with the sides first and then into the bottom of the dish. Crust should be about 1/4 of an inch thick.
Bake for 10 minutes or until slightly browned. Let the crust cool while you make the filling.
To Make the Filling
Lower the oven temperature to 350 degrees Fahrenheit.
In a large bowl, combine 5 egg yolks, 1 can sweetened condensed milk, 1/2 cup freshly squeezed lime juice and 1 tablespoon grated lime zest. Whisk together until combined
Pour ithe thick mixture into graham cracker pie crust
Bake at 340 degrees F. For approximately 15 minutes, but check to make sure the filling is almost set, should be a bit wobbly. Let cool for a good 30 minutes.
To make the topping
Using an electric mixer, beat 1 cup of cold heavy cream until it makes soft peaks.
Add 2 tablespoons confectioners sugar and beat until medium peaks form
Spoon over the pie and grate lime zest over the top
Decorate with very thin slices of lime.
You can make the crust a day ahead but the filling should be added on the day you plan to eat. Key Lime Pie should be served cold.
