Key Lime Pie Recipe

Key Lime Pie-
Gourmet's Best Desserts

Yield: One 9 inch pie

For filling:
3 egg yolks
1/2 cup freshly squeezed key lime juice (I just used regular limes)
1 tsp. lime zest
15 oz. can sweetened condensed milk
1 cup well-chilled heavy cream
3 Tbsp. confectioners sugar

In mixing bowl beat egg yolks until light in color. Add lime juice and zest. Beat in condensed milk. Pour mixture (now a custard) into pie pan.  Bake at 350° for 15 minutes in the middle of the oven. Let completely cool. 

Whipped cream topping: In a chilled bowl beat heavy cream (much faster and easier with mixer) until it holds soft peaks and slowly sift in confectioners sugar until it holds almost stiff peaks. Spread whipped cream over cooled pie. 

*Making whipped cream is so easy to make and it's much tastier than the crap out of a can or a tub.

**Use a piping bag to make it look more professional.

Garnishes: Get creative! I sprinkled some lime zest over the top of the pie and placed lime slices in the center. A nice pop of color showing what is hidden beneath the white whipped cream is fun and helpful to curious tasters.

For cookie crust:
You can use a regular pie dough if you wish, but I actually used a ginger cookie crust instead. I substituted ginger cookies for graham crackers in the Graham Cracker Crust recipe below.

Graham Cracker Crust recipe:

1½- 2 cups graham crackers

1/4 cup sugar if desired

1/4 cup unsalted butter- melted

Finely crush graham crackers or use a food processor. Mix with butter and sugar and press evenly into the bottom and sides of the pie pan. Bake on 350° F for 5 to 10 min.

*Note: If using cookies made with butter instead of graham crackers use less butter, add just enough to hold the crust together, maybe 2-3 Tbsp. The addition of sugar is unnecessary as well.