So I am not a big citrus fan, especially Lime, nor is the little one, except with lemons. Matt has a love for lemon flavor but we made this for our Florida state lesson and he absolutely loved it. Even better was we went to visit Steve’s Authentic Key Lime Pie in Brooklyn back when we lived in NYC.
Steve’s Key Lime is so good and very close to this recipe. You can also make this into small pies and coat in chocolate just like at Steve’s. We didn’t but it is something I will be trying in the future since we moved north. So if you are ever in Red Hook Brooklyn, they are a must try. In the meantime, enjoy the recipe below.
Key Lime Pie
- Medium Bowl
- Electic Mixer with beaters
- Food Processor
- 9 in Pie Plate
- Wire rack
- 1 1/2 Cups Grahm Crackers
- 5 Tbsp Melted Butter
- 1 Tbsp Sugar
- Pinch of Kosher Salt
- 4 Large Egg Yolks
- 1 Tbsp Grated Key lime zest
- 14 oz sweetened condensed milk
- 3/4 Cup Key Lime Juice
- Whip Cream
- Preheat the oven to 350°F.
- In the bowl of a food processor, add the graham crackers and pulse until finely ground. Add sugar, pinch of salt and melted butter and pulse until crumbs are moistened and hold when pressed together.
- Transfer crumb mixture to a 9-inch pie plate and press into the bottom and up the sides evenly to form the crust.
- Bake until lightly golden brown, 10 to 12 minutes. Remove and cool to room temperature.
- In a medium bowl, add egg yolks and zest. Using an electric mixer, beat the yolks until pale yellow and fluffy, 2 to 3 minutes. The mixture should fall back on itself in a ribbon when the beaters are raised.
- With the mixer on, slowly stream in the sweetened condensed milk and beat for an additional 2 minutes until well combined. Add lime juice and a pinch of salt and whisk until fully incorporated.
- Transfer filling to the cooled crust and bake just until filling is set but with a slight jiggle, 13 to 15 minutes.
- Remove and cool on a wire rack to room temperature, then refrigerate for at least 4 hours.
- Serve chilled with whipped cream.