Easy Lime Pie
Apparently, key lime pie isn’t a popular winter dessert… but John has been hoping I’d make one for a while, so I decided to not wait for the appropriate season. This recipe is based upon one from a restaurant called Joe’s Stone Crab in Florida. It is surprisingly easy to prepare and easy to eat too! I just love graham cracker pie crust… I could eat it all by itself, but it is a good accompaniment to the creamy lime filling. I couldn’t find key limes, so I just used regular limes and they seemed to work well. It was a little on the sour side, so if you like your lime pie sweeter, you may want to consider adding some sweetener or reducing the amount of lime zest.
For the Crust:
- 1 package graham crackers (I think there are about 10 in a package and there are multiple packages in a box)
- 5 tablespoons unsalted butter
- 1/3 cup sugar
For the Filling:
- 3 egg yolks
- 1 1/2 teaspoons lime zest
- 1 14 oz can sweetened condensed milk
- 1/2 cup key lime juice, fresh squeezed
For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons sugar
To Make the Crust:
- Preheat the oven to 350 degrees.
- Grind the graham crackers in a food processor until they resemble crumbs, set aside.
- Melt the butter in a saucepan.
- Mix the graham crackers, butter, and sugar together.
- Press into a 9 inch pie pan.
- Bake until crust is set, 5-10 minutes, set aside.
To Make the Filling:
- Beat egg yolks and lime zest on high speed in a stand mixer with the whisk attachment for 5 minutes.
- Gradually add in the condensed milk and beat until thick, about 4 minutes.
- Reduce speed to low and slowly add the lime juice, mixing until just combined.
- Pour the filling into the crust.
- Bake until filling has just set, about 10 minutes.
- Cool to room temperature and then refrigerate for at least 3 hours.
To Make the Topping:
- Mix the heavy cream and sugar in a stand mixer with the whisk attachment on high until stiff peaks form.
- Dollop or pipe onto the chilled pie.
- Place pie in freezer for 15 minutes before slicing and serving.