The best key lime pie topcook.tomathouse.com
Ingredients:
Cake
- 1.5 cups crumbled graham crackers
- 1/4 cup brown sugar
- A pinch of coarse salt
- 55 g melted butter
Filling
- 2 cups of condensed milk with sugar
- 0.5 cup sour cream
- 1 cup lime juice, preferably freshly squeezed
- 2 large egg yolks
- 1/4 teaspoon salt
- 2 tsp lime zest + extra for garnish
Whipped cream for topping
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Special equipment: glass or metal pie dish with a diameter of 22 cm.
Preparation:
- Preheat oven to 175°C.
- Cake:
In a medium bowl, combine the crushed graham crackers, brown sugar, and salt with a fork. Pour in the butter and continue mixing until the mixture resembles wet sand. Transfer the mixture to a glass or metal pie pan and spread into an even layer. Press the bottom of a measuring cup firmly into the bottom and sides. Bake until the crust is dry and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you prepare the filling.
- Filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine the condensed milk and sour cream. Beat on medium speed until smooth, about 1 minute. Add the lime juice, egg yolks, salt, and lime zest and continue beating until smooth, about 2 minutes. Spread the filling over the crust. Bake until the pie is almost set but still slightly jiggly in the center, 15-20 minutes. Cool the pie on a wire rack to room temperature, then refrigerate until completely set, at least 2 hours, but preferably overnight.
- Whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star-shaped tip. Pipe the whipped cream onto the pie. Sprinkle with lime zest.
Note
You can use store-bought crushed graham crackers or crush them yourself. To do this, pulse 11 graham cracker sheets in a food processor until finely ground.
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