My first key lime pie of the year! I’ve had 3 requests in the past week for this recipe so here it is. It’s important to remember that while the pie itself it is good, the topping makes it what it is. Plus people will think you’re lazy if you don’t do it. And NO, whipped cream (particularly from a goddam can) is not an acceptable substitute.
Herewith the recipe:
Key Lime Pie
8 full size graham crackers crushed
Actually I used a cup and a quarter of graham cracker crumbs.
You can buy those in the baking section of the grocery store.
6 TBS of butter softened
3 TB sugar
Pinch of salt
1 14 oz can of sweetened condensed milk
1/4 cup lime juice (regular limes work just fine)
1TBS lime zest
4 egg yolks
Mix the crust and put it in the bottom of a 9 inch pie pan, bake 12 minutes at 350
Whisk together the condensed milk and eggs first,
add half of the lime juice and all the zest and then the other half.
It will be sloppy but then come together,
and pour into the slightly cooled crust.
Bake 12 minutes. Let cool.
1/2 block cream cheese
1/2 cup of cream
2 TBS powdered sugar
2 TBS lime zest
1 tsp vanilla
Whip until smooth
Making the pie enough in advance to cool the pie in the refrigerator and then
spreading on the topping and letting it sit overnight increases the stick-to-it-iveness of
the whipped topping. It does make a difference.