Pie, oh pie! This traditional recipe allows the lime to shine for a refreshing, tropical treat that’s perfect for summer or anytime.
- 3 egg yolks
- 2 tsp. lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice
- 1/3 of a 1-pound box graham crackers, broken apart
- 5 Tbsp. unsalted butter, melted
- 1/3 cup sugar
- 1 cup heavy or whipping cream, chilled
- 2 Tbsp. confectioners’ sugar
- First prepare the graham cracker piecrust: preheat the oven to 350ºF. Crush graham crackers to crumbs (you may use a food processor or seal the graham crackers into a large plastic bag and crush with a rolling pin). Add melted butter and sugar and stir until combined. Press graham cracker mixture into the bottom and along the sides of a pie pan, forming a border around the edge. Bake until set and golden (about 8 minutes). Set on wire rack to cool. Leave oven on.
- Next prepare the filling: beat egg yolks and lime zest in an electric mixer using a wire whisk attachment until fluffy (about 5 minutes). Gradually add condensed milk and beat until thick (about 3-4 minutes). Reduce mixer speed to low and slowly add the lime juice, mixing until just combined. Pour the filling into the crust and bake for 10 minutes or until the filling has just set. Cool on a wire rack, then freeze (15-20 minutes).
- Prepare the topping: whip the cream together with confectioners’ sugar until stiff peaks form. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.