Key Lime Pie
Category
Dessert
Servings
8-10
Prep Time
20 minutes
Cook Time
25 minutes
Author:
Kerrie Kelly
One of my mom’s favorite pies used limes from our backyard tree, keeping summer months light and bright growing up!
Ingredients
1 1/2 cups graham cracker crumbs, finely crushed (about 12 whole graham crackers)
1/3 cup packed light brown sugar
4 tbsp unsalted butter, melted
2 cans sweetened condensed milk (28 oz total)
1 cup plain Greek yogurt
1 tbsp grated lime zest
3/4 cup fresh lime juice
1 cup heavy cream, chilled
2 tbsp confectioners sugar
1 tsp grated lime zest
8-10 thin lime slices
FOR THE CRUST:
FOR THE FILLING:
FOR THE TOPPING:
Directions
FOR THE CRUST:
Preheat oven to 375F and set an oven rack in the middle position.
In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5 in pie pan. The crust should be about 1/4-inch thick.
Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
FOR THE FILLING:
Lower the oven temperature to 350 F.
In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
FOR THE TOPPING:
In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
English
French