The Perfect Key Lime Pie
Del Campo, Washington, D.C.
This classic dessert features tart and tangy Key lime juice, sweetened condensed milk, and a buttery graham cracker crust.
- 2 cups crushed graham cracker crumbs
- 1 stick unsalted butter, melted
- 1/2 cup granulated sugar
- 3 egg yolks
- Grated zest of 2 limes
- One 14-ounce can sweetened condensed milk
- 2/3 cup Key lime juice
- 2 egg whites
- 1 cup confectioners sugar
- 1⁄2 teaspoon vanilla extract
- Ice cream to serve
Heat the oven to 350°F.
Butter eight 2-inch ring molds. Place the graham cracker crumbs in a food processor and pulse lightly. Slowly add the melted butter and sugar and pulse until combined. Press the mixture into the bottom and sides of the molds, forming a neat border around the edge. Bake the crusts until set and golden, about 8 minutes. Set aside on a wire rack.
In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest on high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, about 3 or 4 minutes longer. Lower the mixer speed and slowly add the Key lime juice, mixing just until combined.
Pour the mixture into the baked pie crusts. Bake for 10 minutes, or until the filling has set. Let cool and transferring to the refrigerator to chill for 90 minutes.
In an electric mixer, whip the egg whites until stiff, slowly adding confectioners sugar in small amounts. Transfer the meringue to a pastry bag and pipe onto plate. Place the chilled Key lime pie on the plate and top with ice cream.
Makes 8 individual pies