Perfectly Tangy & Creamy

By Andrew Zimmern

I think this is the most perfect Key Lime Pie recipe I have ever tasted. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with Meyer lemons, grapefruits, sour oranges… any super tart citrus. I serve this with whipped cream, not meringue. As an alternative, for those who don’t like a sweet pie, you can use a little less sweetened condensed milk and use condensed (evaporated) milk to make up the difference.

Key Lime Pie

Servings: makes one 10-inch pie

Total: 1 hour 15 minutes, plus chilling

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

8 large egg yolks
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh Key lime juice
Pinch of kosher salt
Unsweetened whipped cream, for serving
Key lime slices, for garnish (optional)

Instructions

Make the Crust

Preheat the oven to 350°. 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 10-inch metal pie plate to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.

Make the Filling

In a bowl, whisk egg yolks with the condensed milk, lime juice and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325°. Bake the pie for 20 to 25 minutes, 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.

Mound the whipped cream decoratively on the pie and garnish with Key lime slices. Cut into wedges and serve, passing additional unsweetened whipped cream at the table.

MAKE AHEAD The key lime pie can be refrigerated for up to 3 days.

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Madeleine Hill.

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