- 4
- 5 mins
- 30 mins
Ingredients
- 1 cup graham cracker, crushed well
- 1 and 1/2 tablespoons sugar (vanilla sugar is a great option)
- 3 tablespoons butter, melted
- pinch salt
- 2 whole eggs + 3 egg yolks
- 1/2 cup sugar
- 1/3 cup milk (whole is best)
- 1/4 plus 2 tablespoons key lime juice (bottled key lime or regular lime juice will work)
- pinch salt
- 6 tablespoons butter, unsalted & split into tablespoons and softened
- 1/2 teaspoon lime zest
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
- lime slices, to finish
- jam (jelly) jars
Preparation
Step 1
Mix graham crackers, sugar and melted butter to for crust mixture.
In double-boiler, heat water to strong simmer. (Or a pan with a non-reactive bowl on top)
In top level (or larger bowl), mix together whole eggs, egg yolks, sugar, milk, lime juice, salt well.
Place on top of simmer and cook for 3-4 minutes, whisking often.
Slowly add the tablespoons of softened butter one at a time, whisking each well to incorporate.
Continue to cook, stirring constantly. A silicone spatula helps scrap the bowl bottom while mixing.
Mix in lime zest after last of the butter.
Let cool to room temp. I usually strain the mixture to prevent lumps.
Heat oven to 350 F.
Cook until firm, about 30 minutes. It should jiggle but be firm around edges. Remove and cool completely. Refrigerate closed jars until ready to serve.
Mix whipped cream ingredients and whip until stiff in mixer with whisk.
Top pies in jars and serve with lime wedge.