Tart and cool. This is your average, simple keylime pie. Nothing fancy at all. Just yum. I think the whole thing cost me around $6. Which is great especially because a slice of a similar pie at Emporium Pies or places like that are basically that price. But wouldn’t you rather eat a whole pie? Me too. Let’s make pie.
Let’s begin with the crust. I used 200 grams or about one and a half sleeves of graham crackers. I only used graham crackers this time. But I often like to mix in some almonds too. If you’re choosing to just use crackers, then you can do as I do here and put them in a ziplock bag and smash them till they’re fine crumbs, otherwise you’ll need to use your blender to get the almonds ground too.
Melt one stick of butter.
Pour your crumbs over top.
Stir exceptionally well.
Grab a tart pan or a pie dish.
Dump your crust and begin to press the mixture around the pan.
Grab some plastic wrap and really compact the crust into the pan as evenly as possible.
Bake it at 350° for 10 minutes.
While your crust bakes, let’s get to zesting. Zest 7 keylimes, or as many as gets you 1 1/2 Tablespoons of zest.
Slice up and juice 10 keylimes or as many as gets you 2/3 cup of juice.
Dump 3 egg yolks in a bowl with your zest. Beat for 5 minutes. We really want the yolks to take in all the oil from the zest and to get nice and thick.
Pour in 14oz sweetened condensed milk. Beat again, this time for 3 minutes.
Pour in your juice and whisk gently until FULLY mixed in.
Grab your baked crust.
Pour your filling in. Maybe try and make less of a mess than me. Bake at 350° for 10 minutes.
Let it cool at room tempurature until it’s cool to the touch. Then cool for ~1 hour until cold in the refrigerator.
Whipped cream: 1 cup of heavy cream, cold. Beat on high speed, once it starts to thicken up pour in 1/4 cup powdered sugar and 1 teaspoon vanilla extract while still beating (which is why I don’t have photos bc hands full ya know).
Should be stiff but not butter.
Top your pie with fresh zest and piped whipped cream. If you don’t have a piping bag just put your whipped cream in a ziplock bag and cut the tip. Serve cold.
(I made another one and put almonds and cinnamon in the crust)
Keylime pie recipe
200 grams Graham Crackers
1 stick unsalted butter, melted
1 1/2 Tablespoons lime zest (7 keylimes)
3 Egg Yolks
14oz Sweetened Condensed Milk
2/3 cup Lime Juice (10 keylimes)
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar
1 teaspoon Vanilla
- Crush graham crackers until fine crumbs.
- Melt butter and mix completely with graham cracker crumbs.
- Press firmly into a pie dish or tart pan.
- Bake at 350° for 10 minutes
- Beat egg yolks and zest on high for 5 minutes.
- Add sweetened condensed milk and beat on med-high for 3 minutes.
- Pour in juice and whisk gently until fully mixed.
- Pour into baked crust. Bake at 350° for 10 minutes.
- Cool at room temp 20 min and refrigerate at least 1 hour or until cold.
-Beat cream on high speed, when it begins to thicken pour in sugar and vanilla while still mixing. Beat until stiff.
Top pie with fresh zest and piped whipped cream. Serve cold.