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Classic Key Lime Pie

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"Creamy, tart, and sweet! Our ultimate version of the classic pie balances a lusciously smooth citrus filling with a nutty graham cracker crust. Emphasize the tropical vibe by adding â…“ to ½ cup of toasted coconut to the crust if you like."

List of Ingredients

Crust:
â—¦ 1 ½ cups graham cracker crumbs
â—¦ ¼ cup confectioners' sugar
â—¦ â…› teaspoon salt
â—¦ 5 tablespoons unsalted butter, melted

Filling:
â—¦ Zest of 1 medium lime
â—¦ 3 large egg yolks
â—¦ 1 ¼ cups sweetened condensed milk
â—¦ â…” cup bottled Key lime juice or freshly squeezed lime juice
â—¦ â…› to ¼ teaspoon lime oil (optional)


Recipe

Select a pie pan whose inside top dimension is at least 9 inches and whose height if at least 1 ¼ inches. Preheat the oven to 325° F.

Stir together all the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan. Bake the pie crust for 15 minutes; it'll start to darken in color a bit. Remove it from the oven and place it on a rack to cool while you make the filling.

Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, looking kind of like hollandaise sauce.

Stir in the sweetened condensed milk, mixing until smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker and gain a bit of volume. Add the lime juice, stirring just to combine. The mixture will thicken. Add lime oil to taste, if using.

Pour the mixture into the crust and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, but still a bit wobbly in the center. The center should read about 145° F. Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving.


Makes one 9-inch pie