Key Lime Pie Recipe
This is a favorite of a lot of people around here, so we thought we’d share it. If you want to do it really fast, use a prepared graham-cracker crust.
- 2 cups graham-cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1/4 cup sugar
- 2 cups sweetened condensed milk, from 2 (14-ounce) cans
- 8 large egg yolks
- 3/4 cup freshly squeezed Key lime juice
- 2 tablespoons grated Key lime zest
- Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9-1/2-inch deep-dish pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk and egg yolks. Add Key lime juice and zest and mix until smooth. Pour into the prepared, cooled crust to the top edge. Shake to even if needed.
- Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Chill before serving, using the freezer to quick-chill for 10–15 minutes if in a hurry. Garnish with whipped cream (about 2 cups liquid).
Beverage Pairing: King Estate Vin Glace Pinot Gris, Oregon. Good Key lime pie is punchy, sharp, sweet, and fresh—thus the wine needs to match that. Those are all good adjectives to describe ice wine, and this one from cool Oregon has a nice mix of tropical fruit flavors and honeyed richness. The acidity and sweetness are astounding.