Rick’s Key Lime Pie
- 4 tsp grated lime zest (use your microplane here)
- 4 large egg yolks
- 1 (14oz) can sweetened condensed milk
- 1/2 C strained fresh lime juice
- 1 14 C fine Graham cracker crumbs (from about 11 full crackers)
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
- 3/4 C heavy cream
- 1/4 C confectioners’ sugar
- Half a lime, cut into paper thin slices
- Granulated sugar
For the filling
For the crust
For the topping
Make this with tiny Key limes, if you can find them. If not, regular Persian limes will be just fine.
Makes one 9-inch pie.
Set a rack in the center of the oven and heat the oven to 325 degrees.
For the filling:
Whisk the zest and egg yolks in a mixing bowl until the yolks are light and tinted pale green, about 2 minutes. Whisk in the condensed milk, then whisk in the lime juice. Let this sit on the counter to thicken while you make the crust.
For the crust:
Mix the crumbs and sugar together in a mixing bowl. Drizzle in the butter and stir well with a fork to moisten all the crumbs. Scrape into a 9-inch pie plate. Press the crumbs over the bottom and sides of the pan to make an even, firm crust. Bake until lightly browned and fragrant, about 15 minutes. Cool on a rack for 20 minutes; leave the oven on.
Pour the filling into the crust and bake until just set—the filling should still jiggle a bit in the center when you shake the pan—15 to 17 minutes. Cool completely on a rack, then refrigerate for at least 3 hours. You want the pie good and cold. You can make the pie a day in advance. Spray a piece of plastic wrap lightly with pan spray (a flavorless one) and cover the pie before you refrigerate it.
For the topping:
Whip the cream in a cold bowl until soft peaks form. Whip in the confectioners’ sugar, 1 tablespoon at a time, and continue to whip until you have just-stiff peaks. Pipe the cream decoratively over the pie, or just spread it evenly with a spatula.
Dip the lime slices into some granulated sugar to coat and use to garnish the pie. Serve very cold.