Classic Key Lime Pie
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Ingredients
- 1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
- 3 tablespoons (40 grams) granulated sugar
- 2 pinches sea salt
- 7 tablespoons (100 grams) unsalted butter, melted
- 1 1/2 tablespoons finely grated lime zest
- 3 large egg yolks (though extra-large would do you no harm here)
- 1 14-ounce (396-gram) can sweetened condensed milk
- 2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
- 3/4 cup (175 ml) heavy whipping cream
- 1 to 2 tablespoons powdered or granulated sugar, to taste
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Preparation
Chef’s notes
Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. From there, they diverge. Some use more lime juice, some less. (I use 2/3 cup for a nicely tart filling; use only 1/2 cup if you’re more wary of the tartness of limes.) Some use more egg yolks, some use less. (I find I only need 3 for a good set and flavor, but you can go up to 5 if you’d like something extra-rich.) Not all insist that you whip your yolks until they’re pale and ribbony, but it makes for a lovely final texture and I think is worth it.
Most importantly, despite the name, you don’t need key limes to make this. I mean, if you can get them, please do. They’re wonderful. But I made this, as I often do, with regular grocery store Persian limes and it’s no less dreamy with them.