It might be bold of me to declare this the Perfect Key Lime Pie, but I don’t really care. It’s absolutely delicious.
It’s also amazing the variations in the different recipes that I have tried over the years that claim to be the perfect key lime pie. Completely different methods for making the pie, and entirely different ingredients.
Because of this I have to apologize. Although I distrust recipes that have such neat and tidy ingredients, it is bothersome to use part of a can of something. I’m sorry. But trust me, it will be worth it.
I made this for my brother-in-law when he came for Thanksgiving. He is kind of a food snob (in a good way, Jeff!). Especially about the foods that he really likes. And he is a big fan of key lime pie. So I very nervously presented him with my offering. It honestly felt like one of those baking competitions where you wait for the very picky judge to tell you how badly you messed up. And then, whew! He likes it.
This pie is perfect for anytime. Holidays, Sunday dinner, or just any time you feel like having an absolutely delicious and perfect key lime pie.
- For the crust:
- 11 Whole Graham Crackers
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 teaspoon kosher salt
- For the Filling:
- 1 Tablespoon (heaping) lime zest, plus more for topping
- 1/2 cup lime juice
- 3 whole egg yolks
- 1 can (14 oz) plus 1/4 cup sweetened condensed milk
- Preheat oven to 350 degrees.
- Crush crackers in a food processor or Ziploc bag. Mix with sugar, salt and melted butter. Press in a pie pan and bake for about 5 minutes or until just golden. Remove from the oven and set aside to cool.
- In the bowl of a stand mixer or large bowl with hand mixer, mix lime juice, zest and egg yolks. Add sweetened condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
- Remove from the oven and allow to cool, then refrigerate for at least an hour.
- Serve with sweetened whipped cream and more grated lime zest.