Our favorite key lime pie from epicurious

56389684For the crust:

  • 11 (2 1/4×4 3/4″) graham crackers
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch kosher salt
  • 6 tablespoons unsalted butter, melted

For the filling: 1 (14-ounce) can sweetened condensed milk

  • 4 large egg yolks
  • 7 tablespoons fresh key lime juice
  • 2 tablespoons fresh lemon juice

For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar

Make the crust:  Place rack in the center of oven and preheat to 350°F.

Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.

Bake crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.

Make the filling and bake pie:  Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).

Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.

Make the topping:   When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1″ border of visible pie filling) and serve.

Do Ahead  Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

Killer Key Lime Pie – Serves 8, Terry

images
1 block of cream cheese 8-ounce — softened
1 can of sweetened condensed milk 14-ounce
3 egg yolks
1/2 cup of Nellie & Joe’s Famous Key West Lime Juice
1 graham cracker crust  9-inch

Preheat oven to 350 degrees.

Beat softened cream cheese until creamy (by hand or mixer). Add sweetened condensed milk, and beat to mix. Add egg yolks, and beat to mix well. Add lime juice, and beat again.

Pour filling into crust and smooth over. Set filled pie on baking sheet and place in pre-heated oven.
Bake 10 minutes, until filling begins to set.

Remove pie, cool on rack briefly at room temperature, then place in  refrigerator and chill at least an hour until well set.

Note: “The key to this recipe is the juice,” Tipton says. “Do not use regular lime juice.” Tipton says he has found it in several stores in the valley, sometimes in the ‘mixers’ section’ often next to Rose’s lime juice.  Do not use Rose’s.