Divine Key Lime Pie 💚

Name: Divine Key Lime Pie 💚
Cuisine: American
Ingredients: --- Crust ---; ~ 15 graham crackers; 1/2 teaspoon sea salt; 3 tablespoons Granulated Sugar (45 ml); 70 g butter; --- Filling ---; 400 g Sweetened condensed milk (1 can); 4 Egg yolks; ~ 115 g Lime juice (from 3 limes); 1 tablespoon Lime zest (from grating the limes we just juiced); --- Whipped Top --- (Optional); 170 g Heavy cream; 2 tablespoons Powder sugar (30 ml)

David K @cook_6701566

Tokyo

I made this recipe with two coworkers who have never baked before. About the word 'Key' in the name, it comes from the Florida Keys where it's common to find small delicious juicy 'Key' limes.

For authentic key west taste you can use key limes from Florida, but I actually prefer using standard Persian limes (usually from Mexico)

If you're not interested in making the crust from scratch, you can use a store-bought graham-cracker crust instead, and start at step 9.

I made this recipe with two coworkers who have never baked before. About the word 'Key' in the name, it comes from the Florida Keys where it's common to find small delicious juicy 'Key' limes.

For authentic key west taste you can use key limes from Florida, but I actually prefer using standard Persian limes (usually from Mexico)

If you're not interested in making the crust from scratch, you can use a store-bought graham-cracker crust instead, and start at step 9.

David K @cook_6701566

Tokyo

I made this recipe with two coworkers who have never baked before. About the word 'Key' in the name, it comes from the Florida Keys where it's common to find small delicious juicy 'Key' limes.

For authentic key west taste you can use key limes from Florida, but I actually prefer using standard Persian limes (usually from Mexico)

If you're not interested in making the crust from scratch, you can use a store-bought graham-cracker crust instead, and start at step 9.

I made this recipe with two coworkers who have never baked before. About the word 'Key' in the name, it comes from the Florida Keys where it's common to find small delicious juicy 'Key' limes.

For authentic key west taste you can use key limes from Florida, but I actually prefer using standard Persian limes (usually from Mexico)

If you're not interested in making the crust from scratch, you can use a store-bought graham-cracker crust instead, and start at step 9.

Saved

Ingredients

--- Crust ---
~ 15 graham crackers
1/2 teaspoonsea salt
3 tablespoonsGranulated Sugar (45 ml)
70 gbutter
--- Filling ---
400 gSweetened condensed milk (1 can)
4Egg yolks
~ 115 g Lime juice (from 3 limes)
1 tablespoonLime zest (from grating the limes we just juiced)
--- Whipped Top --- (Optional)
170 gHeavy cream
2 tablespoonsPowder sugar (30 ml)

Saved

Steps

1

Start here if you're making the crust yourself. For a store-bought crust, skip to step 9
2

Melt the butter and allow to cool.
3

In a large food processor or blender, combine the graham crackers, sea salt, and sugar.
4

Mix them up for around 30 seconds.
5

Add the butter and continue mixing it until it's uniform. If it looks really watery add another graham cracker or two.
6

For the pie, your pan should be ~20cm. If you have a pie pan or springform pan, then skip this step. Otherwise if you're using a cake pan, press aluminium foil inside to the edges. This will allow us to lift the pie out easier later.
7

Push your graham cracker mixture into the bottom and edge of the pan, and don't worry about getting your hands dirty :) Then put the crust in the fridge for 10 minutes. (Don't use cling-film on the top, or it will steam)
8

Take out of the fridge, and bake at 190C (~320F) for 15 minutes ^3^
9

Separate the eggs, and save the yolks. You can use the whites for something else later.
10

In your food processor/ blender blend the filling ingredients (condensed milk, egg yolks, lime juice, lime zest), scraping the sides every 5 seconds or so. (Until it's smooth)
11

Wait for the crust to have cooled down from the oven, and then pour your filling on top of the crust.
12

Bake in the oven for 14 minutes at 160C (320F). When it's ready the filling will be a little jiggly, but not wet. Add a minute or two if necessary.
13

Remove from the oven, and allow it to cool for 10-15 minutes, then refrigerate for at least 4 hours (cover with cling-film in the fridge this time).
14

At this point, it's ready to eat, but you can add the whipped cream topping as well for more deliciousness. (Recommended!)
15

Mix the icing sugar and the cream in a bowl, and beat for several minutes until the cream is firm, and holds its shape when you remove the beaters
16

Spread evenly over the top of the pie, and enjoy on a hot summer day 😊🥧