Key Lime Pie

Key Lime Pie

Chef Jeremy
Cook time: 90 mins
Servings: 4-8
Difficulty: Intermediate

Dive into the zesty world of Key Lime Pie. It's a citrusy sensation that's both sweet and tangy, with a buttery graham cracker crust that's the perfect base for the smooth, velvety filling. An ideal treat for those who love a refreshing, tropical twist to their desserts. Whether you're savoring a slice after a hearty meal or enjoying it as a midday delight, our Key Lime Pie is a delightful taste of the tropics that's bound to brighten your day.

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What you'll learn

  • Discover how to create a perfectly textured graham cracker crust, which involves mixing, pressing, and baking the crust to achieve the right balance of crunch and tenderness.
  • Learn the art of skillful whisking to craft a filling that's not only smooth and tangy but also attains the perfect consistency.
  • Whip up an exciting Chantilly cream topping of your own.

Mise En Place

Whisk
Spoon
Bowl
Whisk
Spoon
Bowl

Shopping List

For the Graham Crust

Graham cracker crumbs, 2 1/2 cups

Brown sugar, 1/3 cup

Butter, 1/3 cup

For the Key Lime Filling

Egg yolks, 6x

Zest of 1 lime

Condensed milk, 28 oz

Key lime juice, 1 cup

For the Chantilly Cream

Heavy cream, 1 cup

Vanilla extract, 1 tsp

Sugar, 2 tbsp

Zest of 1 lime

Prep

  1. To Make the Graham Crust
  2. Preheat your oven to 350°F.
  3. In a large ziplock bag, smash the graham crackers to make a fine crumb.
  4. Add in the brown sugar. Melt the butter and mix into the graham cracker mixture.
  5. Press into a 9-inch pie plate using a cup to really press down and compact.
  6. Bake at 350°F for 8 minutes, or until the crust is just set.

How to cook

  1. To Make Key Lime Filling
  2. In a large mixing bowl, whisk together the egg yolks and lime zest until light and fluffy. The more you whisk the lighter your pie will be, the less you whisk, the denser it will be.
  3. Slowly stream in all of the condensed milk. Whisk in the lime juice using a rubber spatula, transfer the mixture to your pie crust,
  4. Bake at 325°F for 8–10 minutes until just barely set.
  5. To Make Chantilly Cream
  6. Whip together the cream, vanilla, and sugar to soft peaks. Cover and place in the fridge until the pie is ready to go!
  7. Once the pie is baked, place in the fridge to chill for at least 1 hour. Once cooled, top with Chantilly cream and lime zest.