Key Lime Pie
Real deal Key Lime Pie. I mean - it’s an icon of Summer desserts. Serving it up ice cold with that creamy whipped topping, punch-y dose of lime, + velvety texture. It’s the perfect last bite to a Summer dinner. I’ve never made one, & in this first attempt I can confirm it’s pretty darn simple (& hard to screw up for that matter).
I’ve had it on my list to make for an occasion where we’d get together with my father-in-law (Key Lime is his fave), but I just couldn’t hold back ending a Summer bbq at home with this citrusy number. & let me tell you this dessert didn’t last long at my house. It was finished off in two days, and I’m just going to chalk it up as coming to dinner extra hungry.
Graham cracker crust. Enough said.
Any pie tastes better with a graham cracker crust. & because of that I like to go heavy on the crust. It’s buttery + crispy + a not overly sweet base layer to a sweet, tangy filling. For me, it’s a sin to add sugar to a graham cracker crust. 100% of the time it’s being used with a super sweet dessert, & for me another super sweet component isn’t a necessity. Just stick with butter + crushed grahams, and the recipe is good to go.
Also remember wet sand is the consistency you’re going for when it comes to graham cracker crust. It’s needed to get a firm, packed in crust, & it’s not rocket science. So if you’re having a hard time packing in the crust (maybe you went extra heavy on the graham crumbs), just melt an extra tablespoon of butter, mix it in, & try packing the crust again. Works every-time when I’m having an issue!
Use fresh lime juice
This dessert has everything going for it - it’s easy to make, has a delicious graham cracker crust (which is also the easiest thing ever to make), & it’s pretty much a breeze to put together. But squeezing fresh lime juice - It’s worth extra effort. Plain + simple. It protects the freshness & purity of the lime flavor, and why mess with a good thing, ya know?
Go for an organic topping
Part of the beauty of a pie like this is that it doesn’t need to look perfect. The fact that it doesn’t have that perfection of a neatly piped cupcake or perfectly frosted layer-cake is why it looks so good. & makes it easy to whip together. This ease of assembly come from a whipped cream topping. Specifically a freshly whipped cream topping. The fluffy, creamy, + not too sweet final touch cuts the sharp citrus flavor, & it’s the perfect bite. & you literally just need to spoon it right on top of the pie. No special method or technique, & the lack of strategy + care needed when it comes to finishing touches is just another reason to love making this dessert.
I kind of like creating an “organic” + “unfinished” final touch on a dessert, so in this case placing whipped cream on top of the pie. I like to just dollop on the whip cream, purposely doing so off-center to avoid any type of symmetry. When it comes to adding the lime zest, just sprinkling it on is simple enough. I try to have one area small area where I’m slightly more heavy handed with the zest sprinkle, and again just helps it to look imperfect and organic. If you’ve got some extra limes, even just 3 thinly sliced circles go a long way in adding a little more pizz-azz to the top.
A perfect little dessert to cap off the weekend, & even my little dog was curious (typical!).
For the crust
2 c. graham crackers (like 1 + 1/2 envelopes of graham cracker)
1 stick of butter, melted
For the pie
4 egg yolks
1-14 oz. can sweetened condensed milk
3/4 c. fresh lime juice (I used about 5 limes) + zest of 1 lime
pinch of salt
1 c. heavy whipping cream
1-2 tsp honey
Preheat the oven to 350.
Place the graham crackers in a food processor & puree until the texture is like sand. Add in the melted butter and pulse to combine. Pour into a pie pan, spreading so you have an even layer on the bottom of the pan, but some saved along the sides. Press firmly down on the bottom of the pan to pack in the crust, and press the crumbs into the side of the pan to build a wall. You can kind of press from the side with one hand & pat down the top with the other hand to build a relatively even crust (but not crucial). Bake in the over for 5-6 minutes.
In a large bowl whisk together the egg, lime juice, & condensed milk. Whisk in the salt. Pour into the pie crust + place back in the oven for 14 minutes. Remove from the oven, leaving out to cool at room temp for an hour, and then place in the refrigerator for at least 3 hours.
Pour the cream into a stand mixer and whisk on high until it’s fluffy & firm (like whipped cream!). Add in the honey and whisk on low until combined.
Dollop the whipped cream on top of the pie, & sprinkle with lime zest. Enjoy!