Key Lime Pie
Ingredients: Graham cracker crumbs, Melted unsalted butter, Granulated sugar, Pinch of salt, Large eggs · 180 min cook time · 450kcal · ₩15,500
Ingredients
1.5cups Graham cracker crumbs, 6tbsp Melted unsalted butter, 2tbsp Granulated sugar, 1pinch Pinch of salt, 4ea Large eggs, 1can (14 oz) Sweetened condensed milk, 0.5cup Fresh key lime juice, 1tbsp Key lime zest, 1cup Heavy cream, 2tbsp Powdered sugar, 1tsp Vanilla extract
Instructions
1. Crush graham crackers until they become fine crumbs.
2. Mix together graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of salt until well combined.
3. Press the mixture into a pie dish, covering the bottom and sides evenly.
4. Bake the crust for 8 to 10 minutes until lightly golden.
5. Separate the yolks from 4 large eggs.
6. Squeeze 18-20 key limes to get about 1/2 cup of fresh key lime juice.
7. Whisk the egg yolks until they are slightly thickened and pale.
8. Add one can of sweetened condensed milk to the egg yolks and mix until smooth.
9. Add 1/2 cup of fresh key lime juice and 1 tbsp of key lime zest to the mixture. Whisk until fully combined and slightly thickened.
10. Pour the filling into the completely cooled pie crust.
11. Bake the pie for 12 to 15 minutes until set but still slightly jiggly in the center.
12. Allow the pie to cool completely before refrigerating for a couple of hours or overnight.
13. In a mixing bowl, whip together 1 cup of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla extract until soft peaks form.
14. Spread the whipped cream over the cooled key lime pie.
15. Garnish with additional key lime zest.
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