This Dreamy Key Lime Pie is a mash-up of different recipes, resulting in a creamy, refreshing, sweet-but-not-too-sweet dessert.
This Key Lime Pie features a crust that's buttery and not too sweet, with a creamy, refreshing filling, topped with sweeter-than-usual whipped cream that fully balances the toasty crust and tart filling.
2 cups graham cracker crumbs
2 teaspoons sugar
½ cup (1 stick) butter, melted
6 egg yolks
2 14-ounce cans sweetened condensed milk
1 cup fresh squeezed key lime juice (you could also use bottled)
1 tablespoon finely grated key lime zest (use regular limes if you can’t find key limes), plus extra for garnish
1 cup heavy cream
¼ cup sugar
¼ teaspoon vanilla
Preheat the oven to 350 degrees. For the crust, stir together the graham cracker crumbs, sugar and butter. Press the crumbly mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Cool completely.
In a stand mixer with the whisk attachment, beat the egg yolks on high speed for about 5 minutes, until they are thick and pale. Add the condensed milk, lime juice and lime zest, and beat on medium until combined. Pour the filling into the crust and bake for 10 minutes. Cool completely.
In a stand mixer with the whisk attachment, beat the cream, sugar and vanilla for about 3 minutes, until soft peaks form. Spread the whipped cream over the pie, leaving a little bit of an edge so that you can see the lime filling. Sprinkle some lime zest over the top. Refrigerate for at least 2 hours before slicing.