Key Lime Pie

15 ingredients
5 steps

Ingredients

  • FOR THE CRUST:
  • 1-1/4 cup Graham Cracker Crumbs
  • 1/3 cups Sweetened Coconut
  • 2-1/2 Tablespoons Sugar
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 1 can (14 Oz) Sweetened Condensed Milk
  • 4 whole Large Egg Yolks, At Room Temperature
  • 1/2 cups Fresh Key Lime Juice (or Bottled, If You Prefer)
  • FOR THE TOPPING:
  • 1 cup Heavy Cream
  • 1 teaspoon Plain Gelatin
  • 1 Tablespoon Cold Water
  • 2 Tablespoons Confectioners Sugar
  • 1/2 teaspoons Vanilla

Directions

  1. 1
    Heat oven to 350 degrees.
  2. 2
    Mix together graham cracker crumbs, coconut, sugar and butter with a fork in a medium sized bowl. Press mixture evenly into a 9-inch glass pie pan (not deep dish). Make sure the mixture covers the bottom and sides of the pan. Bake on a rack in the middle of the oven for 8-10 minutes (mine took 8 minutes). Remove to a wire rack and cool.
  3. 3
    Mix together sweetened condensed milk and egg yolks with a whisk until combined. Add in lime juice and whisk again until thoroughly combined. Pour filling mixture into cooled crust. Bake on a rack in the middle of the oven for 15 minutes. Cool pie on a wire rack and then chill for at least 6-8 hours or overnight.
  4. 4
    About an hour before serving the pie, put heavy cream in a large bowl. Place gelatin and water in a small dish in the microwave. Heat 5-10 seconds or just until gelatin is melted. Add this mixture to the heavy cream and whip just until combined. Refrigerate this mixture for about an hour.
  5. 5
    When ready to serve, whip the heavy cream mixture with confectioner's sugar and vanilla until stiff. Place into a pastry bag and pipe onto pie as desired.

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