I was in Key West a few months ago, and could not stop sampling Key lime pie wherever we went – even minutes after we checked into our hotel, we were sent a heavenly slice. This is simple, tart, and worth the effort.
Now – I don’t care for garnish, but it seems like toasted coconut, or whip cream are often served on the pie, so you do what what you have to.
Key Lime Pie – 6 servings
4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
10 whole graham crackers, broken into pieces
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
Preheat the oven to 325 degrees F.
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
Combine the graham crackers and sugar in the food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly, about 15 minutes. Remove and let cool to room temperature, about 2 hours. Cover the surface and refrigerate until chilled and set, about 3 hours.
Slice into 6 pieces, and serve with or without garnish.