Key Lime Pie
I’ve searched long and hard for the perfect Key lime pie recipe, and finally found one while filming in Florida from a fireman. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with lemons, Meyer lemons, grapefruits, sour oranges… any citrus that is super tart.
Watch Andrew make this recipe:
Andrew Zimmern Cooks The World's Best Key Lime Pie
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (8 ounces)
- 1/4 cup packed light brown sugar
- Pinch of kosher salt
- 6 tablespoons unsalted butter, melted
Filling
- 1 1/4 cups fresh Key lime juice
- Two 14-ounce cans sweetened condensed milk
- 8 large egg yolks
- Pinch of kosher salt
- Whipped cream, for serving
- Key lime slices and zest, for garnish (optional)
Instructions
Make the Crust
Preheat the oven to 350 degrees F. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9 or 10-inch pie pan to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.
Make the Filling
In a bowl, whisk together the lime juice, condensed milk, egg yolks and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325 degrees F. Bake the pie for about 25 minutes, or until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.
Cut into wedges and pile a mound of whipped cream on each slice. Garnish with lime zest and a slice of key lime.
MAKE AHEAD The key lime pie can be refrigerated for up to 3 days.
