Key Lime Pie*
- 2 graham cracker crumbs (not quite two packs)**
- 3 Tbs dark brown sugar
- 1 teaspoon ground cinnamon (I think you could safely up this to 1 1/2 tsp)
- 1/2 tsp ground nutmeg
- 6 Tbs salted butter, melted
- 4 large egg yolks, room temperature
- Finely grated rind of 1 lime
- 1 14 oz can sweetened condensed milk
- 1/2 c freshly squeezed lime juice (from about 5 limes)
- Whipped cream (optional)
1. Combine crumbs, brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. Crust will be thick. Refrigerate for at least 15 min. (I just left mine in until I had the filling done.)
2. Preheat oven to 350 F.
3. Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 min.*** The eggs should be pale yellow and fluffy at this point.
4. Gradually add sweetened condensed milk and beat 7 min, or until fluffy.
5. Add lime juice, beating well, about 2 minutes.
6. Pour filling into chilled pie shell. Bake about 12 min, until filling is set. Refrigerate 3 hours. Top with whipped cream, if using, before serving. (I skipped the whipped cream.) Serves 8ish.
*Recipe slightly modified from here.
** Pro tip: I used my food processor to make graham cracker crumbs. I'm not sure that it's actually faster than using a Ziploc bag and a rolling pin, but it was definitely less effort. Plus I have to use that thing every chance I can because it's mostly only good for grinding up dry things like Oreos and graham crackers.
*** If you have a stand mixer like a KitchenAid, use it. I don't think it would have worked in my Bosch; there wasn't enough filling for the bowl size, but it was really boring to hold a hand mixer for 17 minutes. Worth it, but boring.
If you like lime, this pie is phenomenal. The cinnamon/nutmeg in the crust really adds a lot and kicks things up a notch. Plus it's pretty easy to make. So what are you waiting for? Go make it right now!