For the crust:
- 1/3 of a 1-pound box graham crackers
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
For the filling:
- 3 egg yolks
- 2 teaspoons lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice
For the topping:
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners' sugar
Preheat the oven to 350°F.
To make the crust, break up the graham crackers and place in a food processor. Pulse until completely crumbs. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
Meanwhile, in a large mixing bowl, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes (use a whisk attachment). Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
Prior to serving, whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each slice with a large dollop of whipped cream.
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