Key Lime Pie
From Cook’s Illustrated, Published March 1, 1997.
Serves 8 .
If you prefer a meringue topping, follow the instructions in “No-Weep Lemon Meringue Pie” in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more.
Ingredients
Lime Filling
4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter , melted
Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners’ sugar
1/2 lime , sliced paper thin and dipped in sugar (optional)
Instructions
1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Technique
Key Lime Pie Tips
-
Roll dough out on a heavily floured surface, then stamp out rounds as close together as possible. Gather the scraps, press into a disk, and repeat rolling and stamping.
-
If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.