Key Lime Pie

Key Lime Pie

Key lime pie is a classic dessert that brings back lots of nostalgic memories for me. The first time I made this was for my husband's birthday, which is his favorite dessert. I transported it carefully to his favorite bar to meet his friends. When it was time to sing "Happy Birthday" and reveal the pie, let's just say that we could only drink it like soup. With a smile, he “drank” the pie and said it was the best key lime soup he ever had. I hope you get in the kitchen with your friends and family and create some memories while making this dessert. Enjoy!

Ingredients for Filling

  • 4 eggs yolks
  • 1 14 ounce can of sweetened condensed milk
  • 2 tablespoons of lime zest, plus more for topping
  • ¾ cup of fresh lime juice strained (about 5 limes)
  • Pinch of salt

Ingredients for Crust

  • 4 tablespoons of unsalted butter, melted
  • 1 ½ cups of graham cracker crumbs (or 12 full sheets of crackers)
  • 2 Tablespoons of sugar
  • ¼ teaspoon of salt

Ingredients for Whipped Topping

  • ¾ cup of heavy cream, chilled
  • ¼ cup of creme fraiche
  • 2 tablespoons of powdered sugar
  • Lime zest for topping

Directions

  • 1. Preheat the oven to 350 F. Combine all the filling ingredients together in a large bowl and whisk until smooth. Set aside.
  • 2. In the food processor, add graham crackers and blend until crumb consistency. Add sugar and salt. Drizzle in the melted butter and pulse until combined. If you don’t have a food processor, you can put the crackers in a plastic bag and crush with your hands or a rolling pin until crumb consistency.
  • 3. Add the crust mixture to a 9 inch pie pan. Use a measuring cup to press the crumbs evenly on the bottom and side of the pan.
  • 4. Bake the crust for 10 minutes or until golden brown.
  • 5. Pour the filling into the pie crust and bake until the center has a slight jiggle, around 10-15 minutes.
  • 6. Combine heavy cream and creme fraiche together with a whisk until smooth. Add sugar. Then, whisk continuously until medium peaks form. If you have an electric mixer or stand mixer with a whisk attachment, beat ingredients on low speed. Then, gradually increase to a higher speed until medium peaks form.
  • 7. Let it cool completely, then refrigerate for 1-2 hours before serving. Top with lime zest and Enjoy!

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