Andrew Zimmern's Key Lime Pie Recipe

summer desserts
Photo: Hector Sanchez

Key Lime Pie
1½ cups graham cracker crumbs
¼ cup packed light brown sugar Kosher salt
6 tbsp. unsalted butter, melted
8 large egg yolks
2 (14-oz.) cans sweetened condensed milk
1¼ cups fresh key lime juice (or fresh lime juice)
Unsweetened whipped cream
Key lime or lime slices, for garnish

1. Preheat the oven to 350°. In a medium bowl whisk the graham cracker crumbs with the brown sugar and a pinch of salt. Add the melted butter and mix until the crumbs are evenly moistened. To form the crust, press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate. Bake for about 10 minutes, until just set. Let cool completely.

2. In a bowl whisk the egg yolks with the condensed milk, lime juice and a pinch of salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven to 325°, and bake for 20 to 25 minutes, until set around the edges and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

3. Mound the whipped cream on the pie, and garnish with key lime slices.
Serves: 8 to 10
Prep time: 10 minutes, plus cooling
Cook time: 35 minutes

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