The key to a Key West Key Lime Pie is the lime. Key limes are sweeter and less acidic, providing the perfect balance of flavor for the sweet and creamy filling. But of course, Key West Key Lime Pie isn't all about the lime; it's also about the buttery, crumbly graham cracker crust and the fluffy, refreshing, and homemade whipped cream dolloped onto each slice. Think of Key West Key Lime Pie like a trip to the beach: you need the sun, sure, but you also need the cool surf and the white sands beneath your feet. With just a bite, your tastebuds are going on a beach trip!
IngredientsFor the crust: • 16 graham crackers, crushed • 3 tablespoons granulated sugar • 1/4 pound unsalted butter, melted For the pie filling: • 4 large egg yolks • 1 (14-ounce) can of sweetened condensed milk • 1/2 cup fresh key lime juice (about 15 key limes) • 2 teaspoons lime peel, grated, green portion only For the optional whipped cream: • 1/2 cup heavy whipping cream • 2 teaspoons granulated sugar • 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Mix together the crushed graham crackers, 3 tablespoons of granulated sugar, and the butter.
Press the crust mixture into a 9-inch pie plate. Bake the crust until lightly browned, about 10-12 minutes.
Transfer the crust from the oven and allow it to cool on a rack.
In a stand mixer fitted with a whipping attachment, beat the egg yolks on medium speed until thick and yellow, careful not to overmix, about 2-3 minutes.
Turn the mixer off. Add the condensed milk to the beaten eggs and whip on low speed.
Drizzle in 1/2 of the lime juice. Once the lime juice is incorporated, add the remaining lime juice and the lime zest, continuing to mix until fully incorporated.
Pour the filling mixture into the pie shell.
Bake the filled pie until set, about 12 minutes.
Transfer the pie from the oven and allow it to cool to room temperature.
Refrigerate the cooled pie until fully set, about 2 hours.
In a stainless steel medium bowl, combine the whipping cream, the remaining sugar, and vanilla, whisking by hand until creamy peaks form.
Slice the pie, dolloping each slice with the whipped cream, and serve.