Key Lime Pie

© Katherine Stetson

What makes this pie special is the crust!

Crust Ingredients:

  • 1 sleeve graham crackers
  • 1/3 cup unsalted butter, melted
  • ¼ cup finely chopped pecans
  • 1 tablespoon brown sugar
  • ½ teaspoon sea salt

Filling Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup fresh Key Lime juice (or Mrs. Biddle’s in a bottle)
  • ½ teaspoon sea salt

Chantilly Ingredients:

  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla

Garnishes (optional):

  • lime zest
  • fresh blueberries
  • fresh strawberries, sliced
  • fresh black and/or red raspberries

For the crust:  Preheat oven to 375 degrees.  In a food processor fitted with a steel blade, finely crush graham crackers with salt and sugar.  Add pecans and melted butter and process until butter has evenly coated crumbs.  Spread mixture in a 9” pie pan, including the sides.  Bake for 10-12 minutes and let cool on a rack.

For the filling:  Preheat oven to 350 degrees.  With a stand or hand mixer, blend egg yolks with condensed milk.  Mix in lime juice and salt.  Pour mixture into cooled pie crust and bake for 20 minutes.  Let cool on a rack for 30-40 minutes and then refrigerate for several hours until thoroughly chilled and set.

For the chantilly:  Whip cream to medium peaks and add vanilla and sugar.  Continue

Copyright © Katherine Stetson, all rights reserved.