Key Lime Pie
Serves 8 to 10
Despite this pie's name, we found that tasters could not tell the
difference
between pies made with regular supermarket limes (called Persian limes)
and
true Key limes. Since Persian limes are easier to find and juice, we
recommend them.
Lime Filling
4 teaspoons grated zest plus 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 full-size graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 1/2 cups Whipped Cream, made without vanilla and whipped to stiff peaks
1/2 lime, sliced paper thin and dipped in sugar (optional)
For the filling: Whisk zest and yolks in medium bowl until tinted light
green, about 2 minutes. Beat in milk, then juice; set aside at room
temperature to thicken.
For the crust: Adjust oven rack to center position and heat oven to 325
degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork
until well blended. Scrape mixture into 9-inch pie pan. Press crumbs
evenly onto bottom and up sides of pie plate. Once crumbs are in place,
line pan flush with large square of plastic wrap, and use spoon to smooth
crumbs into curves and sides of pan. Refrigerate lined pie plate 20
minutes to firm crumbs. Bake until lightly browned and fragrant, about 15
minutes. Transfer pan to wire rack; cool to room temperature, about 20
minutes.
Pour lime filling into crust; bake until center is set yet wiggly when
jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room
temperature. Refrigerate until well chilled, at least 3 hours. (Can be
covered with lightly oiled or oil- sprayed plastic wrap laid directly on
filling and refrigerated up to 1 day.)
Decoratively pipe whipped cream over filling or spread evenly with rubber
spatula. Garnish with optional sugared lime slices and serve.
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