Key Lime Pie
Ingredients
Crust
- 1.5 cups finely crushed graham crackers ( approx 12 crackers )
- 1/3 cup packed light brown sugar
- 4 tbsp unsalted butter, melted
Filling
- 28 oz sweetened condensed milk
- 1 cup plain Greek yogurt ( sour cream can work )
- 1 tbsp grated lime zest ( approx 1.5 limes )
- 3/4 cup fresh lime juice ( 4-ish limes, varies wildly )
Topping
- 1 cup heavy whipping cream, cold
- 2 tbsp icing or confectioner's sugar
- 1 tsp grated lime zest ( approx 1/2 lime )
- 6-10 slices lime, very thin, for garnish ( optional )
Instructions
Crust
- Preheat oven to 375F, rack in the middle.
- Combine everything in a mixing bowl, starting with a fork, and then use your hands.
- Press the crumbs firmly on the bottom and sides of a 9x 1.5" deep dish pie pan. ( Should be 1/4" thick ). It's easier to start with the sides.
- Bake for 10 minutes, until slightly browned.
- Let cool on a wire rack.
Filling
- Preheat oven to 350F
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
- Pour the thick mixture into the warm graham cracker crust.
- Bake for 15 minutes, or until the filling is almost set ( just a little wobble ).
- Let cool at room temperature for 30 minutes, then refrigerate for 3 hours.
Topping
- Beat the whipping cream until soft peaks form.
- Add the sugar and beat until medium peaks form.
- Top the pie with the whipped cream.
- Garnish the top with the lime zest and slices.
Notes
You'll probably need 8 limes, give or take 2, have 10 on hand.