Key lime pie

By dhoffmanlatter

Ingredients

• pie filling:
• crust
• 1/3 of a 1 pound box graham crackers
• 6 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 3 egg yolks
• 2 teaspoons lime zest
• 1 (14 ounce)can sweetened condensed milk
• 2/3 cup freshly squeezed Key lime juice
• FOR THE TOPPING
• INGREDIENTS
• 1 cup heavy whipping cream, chilled
• 2 tablespoons confectioner's sugar

Preparation

Step 1

METHOD
STEP 1
Preheat oven to 350 degrees. Crush graham crackers in a food processor until fully crumbled. If you do not have a food processor, place crackers in a large food-safe bag and crush them with a rolling pin.

STEP 2
Add melted butter and sugar and pulse or stir until combined. Press mixture into the bottom and sides of a pie pan, forming a neat border around edge.

STEP 3

Bake the crust until set and golden brown, about 8 minutes. Set aside, leaving oven on.

STEP 1
With an electric mixer with wire whisk attachment, beat egg yolks and lime zest at high speed until fluffy, about 5 minutes Gradually add the sweetened condensed milk and continue to beat until thick, about 3-4 minutes.

STEP 2
Lower mixer speed and slowly add lime juice; mixing until just combined. Do not overmix.

STEP 3
Pour the lime mixture into prepared crust. Bake for 10 minutes or until filling is just set. Cool on a wire rack to room temperature. Move pie to refrigerator for 4 hours or overnight. For best results, freeze for 15-20 minutes before serving.

FOR THE TOPPING
METHOD
STEP 1
Place heavy cream and confectioners sugar in an electric mixer with whisk attachment and whip until soft peaks form, but not stiff. Add a dollop to each slice of pie when ready to serve