Best Key Lime Pie
- Graham Cracker Crust:
- 1 1/2c1 1/2 c Graham Cracker Crumbs*
- 6Tablespoons6 Tablespoons Granulated Sugar
- 6Tablespoons6 Tablespoons Butter
- KEY LIME PIE FILLING:
- 1 1/4cup1 1/4 cup Sweetened Condensed Milk
- 5Lg5 Lg Fresh or Pasteurized Egg Yolks
Adapted from woodlandbakeryblog.com
Preheat the oven to 350 degrees F.
In a medium sized mixing bowl, combine the graham cracker crumbs and the sugar, toss to evenly distribute.
Melt the butter in the microwave or in a small sauce pot and pour directly into the sugar, graham mixture.
Mix by hand or with a wooden spoon until the graham absorbs the butter and the mixture resembles wet sand.
Press this mixture evenly into your pie tin or plate, and then bake in a 350 degree F preheated oven for 10-12 minutes.
The graham will start to get golden browned. Cool the crust while you prepare the Key Lime Filling.
In a large mixing bowl, combine the egg yolks and condensed milk together with a hand whisk. Mix vigorously to combine well.
Slowly, while continuing to whisk, add the key lime juice.
Pour the entire mixture into the prepared Graham Cracker Shell and bake for approximately 25 -35 minutes or until set. The center will jiggle like Jell-O but NOT BE LIQUIDIED. There is a distinct difference.
Cool completely at room temperature, and then transfer to the refrigerator to cool until very cold and set.
You may keep it in the fridge at this point for up to 5 days, OR continue with the Stabilized Whipped Cream Icing and garnish with Fresh Limes.
Iced Key Lime Pie will hold up for about 2 days. It is not the Key Lime filling that you will worry about, but the deflating whipped cream that really cannot keep its character for more than 2 days. Be sure to store any cake or pie with whipped cream in the refrigerator at all times.
*If you do not have graham cracker crumbs, you can simply use the same weight in whole crackers,and then grind them yourself in the food processor.