Southern Living Key Lime Pie

By cooksalot

Ingredients

• Crust
• 1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers
• 1/4 cup sugar
• 1 teaspoon kosher salt (omit when using buttery crackers or saltines)
• 6 tablespoons butter, melted
• Vegetable cooking spray
• Filling Ingredients
• 1 (14-oz.) can sweetened condensed milk
• 1 tablespoon loosely packed lemon zest
• 1/2 cup Key lime juice
• 3 large egg yolks
• 1/4 cup buttermilk
• Buttery Cracker Crust, baked
• Vegetable cooking spray
• Sweetened Whipped Cream

Preparation

Step 1

Crust Preparation

Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings.
Note: For baked piecrusts, preheat oven to 325°. Bake crust 8 to 10 minutes or until lightly browned.


Preparation Filling

1. Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.

2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

3. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.